You'll love this easy Gluten Free Dutch Baby with Cinnamon Sugar Spiced Pears, from Fast and Simple Gluten-Free.
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Pear Dutch Baby {Gluten-Free}

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 5 tablespoons 70 g butter
  • 2 pears peeled, cored and sliced into 1/4-inch wedges
  • 1 tablespoon 15 g packed brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon cinnamon
  • 1/2 cup 120 ml milk or milk alternative
  • 1/2 cup 70 g Kumquat's Gluten-Free All-Purpose Flour Blend {see notes below}, or gluten-free all-purpose flour
  • 4 large eggs
  • 2 tablespoons 26 g sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting


  • 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 (30 ml) butter to the blender container. Add the pears, brown sugar, lemon juice, and cinnamon to the skillet. 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, and serve immediately.


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
Store in the refrigerator.