Cherry Dutch Baby (Gluten-Free and Dairy-Free)



A traditional Dutch Baby pancake is doesn't have fruit, but has lemon juice squeezed over it.

I created this recipe after developing a dairy allergy. My husband can't eat gluten, so I'm always having to modify recipes.

I listed brand names on some items after trying a lot of others and being dissatisfied (Bob's Red Mill GF flour is too gritty, in my opinion).

If you don't have a allergy/sensitivity to dairy and gluten, just use the same amounts of flour, milk and butter.


☆☆☆☆☆ 0 votes

5 Min
20 Min


  • 3
  • 2 Tbsp
  • 3/4 c
    king arthur gluten-free multi-purpose flour
  • 3/4 c
    almond milk
  • 1/2 tsp
    vanilla extract
  • 1 pinch
  • 4 Tbsp
    earth balance butter stick
  • 2 c
    pitted bing cherries
  • ·
    powdered sugar

How to Make Cherry Dutch Baby (Gluten-Free and Dairy-Free)


  1. Heat oven to 425ºF.
  2. Whisk egg, sugar, flour, almond milk, vanilla & salt together until batter is blended.
  3. In a 12-inch cast iron skillet, melt butter. Add cherries and cook until warmed.
  4. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and puffy.
  5. Remove pancake from oven and dust with powdered sugar.
  6. NOTE: When cherries aren't in season, substitute 1 large granny Smith apple (peeled and sliced) and add 1 tsp cinnamon and saute in the butter until soft.
  7. Additional Note: This Dutch Baby won't puff up like the usual one, but it's just as tasty.

Printable Recipe Card

About Cherry Dutch Baby (Gluten-Free and Dairy-Free)

Course/Dish: Pancakes
Main Ingredient: Eggs
Regional Style: American

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