Easy Pear Dutch Baby Recipe (Gluten Free)
My all-time favorite Pear Dutch Baby Pancake recipe made with cinnamon-sugar-spiced pears (or apples, you decide!). It’s gluten-free and easy to make!
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I make this gluten-free Dutch baby all the time, especially when my daughter comes over. Taking a big, puffy golden pancake out of the oven always makes the morning feel special.
I first tried this recipe years ago, and it’s been a favorite ever since, no matter the season or what fruit I have. I use pears or apples—both taste great, so pick whichever you like at the store.
Why I Love Making This Recipe Again and Again.
A Dutch baby is a mix between two of my favorites-a pancake and a popover. You just blend a simple egg batter, pour it over fruit sizzling in a hot, buttered skillet, and let the oven do the rest.
There’s no need to stand at the stove flipping pancakes. It only takes about 10 minutes of hands-on work, and then you can relax with your coffee while it bakes.
This pear Dutch baby recipe is fun to make because it puffs up so much in the oven. There’s always a little “ooh” when I bring it to the table before it starts to settle. Even after all these years, my family still gets excited for Dutch Baby pancakes.
👩🍳 Tips for Making Your Dutch Baby Rise High
A few simple steps can help your Dutch baby rise beautifully instead of falling flat. The goal is to get that big, dramatic puff.
- Heat the skillet before adding the batter. The pears or apples should be sizzling in butter when you pour the batter on top. That first burst of heat is what makes the pancake puff up.
- Blend the batter until it’s totally smooth. Lumps of flour can make it heavy. Using a blender works better than whisking by hand.
- Try not to open the oven door while it bakes. It’s tempting to look, but cold air can make the puff collapse before it’s ready.
- Serve your Dutch baby right away. It looks most impressive in the first minute or two after coming out of the oven. It will settle as it cools, which is normal, but it’s best to enjoy it while the puff is still high.
🍐 Pears or Apples? You Decide! 🍎
I switch between pears and apples based on what I’m in the mood for or what looks best at the store. Both work great. Here are a few tips if you want to swap them:
- Choose a firm baking apple like Honeycrisp, Gala, or Braeburn so the slices keep their shape while cooking.
- Slice the apples just like the pears—into thin, quarter-inch wedges—so they cook evenly and finish at the same time.
Everything else in the recipe stays the same: use the same butter, brown sugar, cinnamon, and bake time.
📝 A Quick Note About The Gluten-Free Flour Blend
The original recipe uses a homemade gluten-free flour blend (see recipe card notes). It’s worth making if you bake gluten-free often and want some on hand.
If you prefer, a good store-bought gluten-free all-purpose blend; two I use regularly are King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 Baking Flour. Note: Both of these flour blends contain xanthan gum, but the original recipe flour blend does not.
I have not noticed a big difference in how these Dutch baby pancakes turn out with xanthan gum or not. I also have a 3-ingredient gluten-free flour-blend recipe on the website which works well too.
A Little Background On This Pear Dutch Baby Recipe
This Dutch baby recipe is from my friend Gretchen Brown, a fellow dietitian and author of one of my favorite gluten-free cookbooks, Fast and Simple Gluten-Free. Gretchen used to write the blog Kumquat, and I was lucky to be one of her recipe testers while she worked on the book.
This pear Dutch baby became one of my favorite recipes and has stayed with me for over a decade. You should also try her gluten-free brownie recipe—it’s amazing!
Get Fast & Simple Gluten Free
Pear Dutch Baby Pancake (Gluten Free)
Ingredients
- 5 tablespoons butter
- 2 pears, peeled, cored and sliced into 1/4-inch wedges
- 1 tablespoon packed brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/2 cup milk or milk alternative
- 1/2 cup all-purpose gluten-free flour blend
- 4 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 450 degrees F (230 degrees C, or gas mark 8).
- Melt the butter in a large ovenproof skillet over medium-high heat. Transfer 2 tablespoons of the butter to the blender container. Add the pears, brown sugar, lemon juice, and cinnamon to the skillet with the remaining butter. Cook for 3 minutes or until the pears begin to soften.
- Meanwhile, add the milk, flour, eggs, sugar, vanilla, and salt to the butter in the blender. Blend until smooth. Pour the batter over the pears and transfer the skillet to the oven. Bake for 15 minutes or until the pancake is puffed and golden.
- Dust with powdered sugar, if desired, cut into wedges, and serve immediately.
Notes
- Kumquat’s Gluten-Free All-Purpose Flour Blend: Combine well in a large bowl:2 1/3 cups (about 300 grams) superfine brown rice flour, 2 cups (about 200 grams) sorghum flour, 1 cup (about 150 grams) sweet rice flour, 1 cup (about 150 grams) potato starch, 1 cup (about 100 grams) arrowroot starch, and 3/4 cup (about 100 grams) cornstarch
- Spicy RD 3-Ingredient Flour Blend
- Any all-purpose gluten-free flour blend, such as Bob’s Red Mill or King Arthur Flour.
- Apples are delicious in place of the pears.
- Try your favorite plant milk in place of regular cow’s milk.
Nutrition
Let’s Chat! Do you love Dutch baby pancakes too? Any favorite additions or toppings? Any questions about the recipe? Leave a comment and join the conversation!
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