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gluten-free oven pancake

Gluten-Free Oven Pancake Recipe

  • Author: Mary Voogt, NTP (Contributing Writer)
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baked
  • Diet: Gluten Free


A simple, gluten-free puffy pancake that can feed a crowd.


  • 4 Tbs. butter
  • 6 pastured eggs
  • 1 1/2 c. milk or milk substitute
  • 1 c. sorghum or brown rice flour
  • 1/2 c. white rice or tapioca flour (use the code STEWARDSHIP for 10% off at that site!)
  • 1/2 tsp. baking powder
  • 1/2 tsp. psyllium seed husk
  • pinch real salt (Use the code kitchenstewardship for 15% off of your first purchase)

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  1. Heat oven to 400 degrees F.
  2. Put the butter in a 9×13″ dish and place it in the oven for the butter to melt.
  3. Combine the remaining ingredients in a large bowl.
  4. Remove the pan from the oven and tip back and forth to distribute the butter.
  5. Pour the batter into the pan.
  6. Bake for 25 minutes, until puffy and golden.
  7. Serve warm with maple syrup, fresh fruit, or fruit topping.


To make this dairy-free you can use a milk substitute and coconut oil.


  • Serving Size: 1/6th a pan
  • Calories: 296
  • Sugar: 3g
  • Sodium: 122mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1.5g
  • Protein: 9.5
  • Cholesterol: 189mg

Keywords: kid-friendly, dutch baby, one pan breakfast