Gluten-Free Dutch Baby with Spiced Apples

This gluten-free Dutch baby is delicately flavored with lemon zest and topped with warm apples cooked with orange, vanilla, and pumpkin pie spice. Made with cassava, coconut, and almond flour, it bakes into a tender, lightly puffed pancake with crisp, buttery edges — the perfect autumn breakfast or brunch.

A citrus-scented Dutch baby for autumn

There is something especially comforting about the combination of warm apples, citrus zest, vanilla, and pumpkin pie spice. The fragrance alone makes this Dutch baby feel festive, but the contrast of textures is just as lovely: tender in the center, lightly crisp around the edges, and topped with soft apples that still hold their shape.

The pancake is infused with fresh lemon zest, while the apples are finished with orange juice and zest. Together, the citrus keeps the warm spices from feeling too heavy and adds brightness to every bite.

This recipe makes two generous servings, three moderate servings, or four smaller portions as part of a larger breakfast. One large Honeycrisp apple is enough, but you can use two smaller apples instead.

What you’ll need

The gluten-free flour blend is made with cassava, coconut, and almond flour. Because coconut flour is especially absorbent, these flours are not interchangeable with an all-purpose gluten-free blend without further testing.

You’ll also need eggs, unsweetened hemp milk or another unsweetened non-dairy milk, ghee or butter, vanilla, and fresh lemon zest for the pancake. For the topping, choose a firm, flavorful apple that will soften without completely losing its shape. Honeycrisp works beautifully, but Pink Lady, Braeburn, or another crisp apple would also be suitable.

A 9-inch (23-centimeter) cast-iron or enameled cast-iron skillet is ideal. Preheating the pan with the ghee is important: the hot skillet helps the batter begin cooking immediately and creates the Dutch baby’s buttery, lightly crisp edges.

How to make a gluten-free Dutch baby

Begin by preheating the oven to 425°F (220°C). Add the ghee to the skillet, coating the bottom and sides, and place it in the oven for 5 to 7 minutes. The skillet and ghee should be hot when the batter is added, but watch carefully so the ghee does not burn.

While the skillet heats, whisk the eggs, hemp milk, vanilla, and lemon zest together. Combine the three flours separately, then whisk them into the liquid ingredients until the batter is smooth and runny.

Carefully remove the hot skillet from the oven and pour the batter into the center. Return it immediately to the middle rack and bake for approximately 20 minutes.

While the Dutch baby bakes, cook the apple with the ghee and monk fruit sweetener. After it begins to soften, add the pumpkin pie spice, orange juice, and vanilla. Continue cooking until the apple is tender but still holds its shape, then stir in the orange zest.

Spoon the warm apples and their cooking juices over the freshly baked Dutch baby. Serve immediately, optionally with sour cream, thick yogurt, or coconut cream.

For another light, airy, and beautifully puffed gluten-free Dutch Baby-style pancake, check out this Low-Carb German Pancake served with strawberries and walnuts.

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