Dessert

Gluten-Free Dutch Baby with Vanilla and Pear Recipe

ByEthan Lark December 14, 2025December 14, 2025

Introduction

This Gluten-Free Dutch Baby with Vanilla and Pear is a delightful twist on a classic breakfast treat. Light, puffy, and naturally sweetened with caramelized pear, it’s perfect for a special brunch or cozy morning indulgence.

A single slice of flat pear tart is placed on a white plate. The tart has a light golden crust edge and a creamy, slightly browned filling. On top, there are thin, soft slices of cooked pear arranged in a scattered pattern. A light dusting of powdered sugar covers part of the tart and the plate around it. The plate sits on a white marbled textured surface with a whole pear and another white plate partially visible in the background. Natural light casts soft shadows, adding depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Brown Rice Flour
1/4 cup Almond Flour
3 tablespoons Tapioca Starch
1/4 teaspoon Kosher Salt
3 Large Eggs
3/4 cup Milk
1/2 teaspoon Vanilla Extract
2 tablespoons Unsalted Butter
2 tablespoons Granulated Sugar
1 Bosc Pear
1 Vanilla Bean Pod
Powdered Confectioners Sugar, to taste

Instructions

Step 1: Place a cast iron skillet on a rack about 6 inches below the oven broiler and preheat the oven to 450°F (230°C).
Step 2: In a large bowl, whisk together the brown rice flour, almond flour, tapioca starch, and kosher salt.
Step 3: In a small bowl, whisk the eggs, milk, and vanilla extract until combined. Slowly add this mixture to the dry ingredients, whisking until smooth. Set the batter aside.
Step 4: After about 20 minutes, when the skillet and oven are hot, carefully remove the pan and switch the oven to broil. Add the butter to the hot skillet and swirl to melt it evenly. Sprinkle the granulated sugar over the butter.
Step 5: Add the sliced Bosc pear and scrape the seeds from the vanilla bean pod into the skillet. Return the skillet to the oven and broil, stirring halfway through, until the sugar caramelizes, about 4-5 minutes.
Step 6: Remove the skillet from the oven, turn the temperature back to 450°F (230°C), and return the skillet to the oven. Bake until the Dutch baby is puffed and set, about 12-16 minutes.
Step 7: Remove from the oven and sprinkle with powdered confectioners sugar before serving.

Tips & Variations

For a dairy-free option, substitute almond milk and use coconut oil instead of butter.
Try different fruit toppings like apple slices or berries for varied flavors.
Ensure your skillet is very hot before adding the batter to achieve the signature puff.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to maintain crisp edges. Dutch babies are best enjoyed fresh but can also be eaten cold.

How to Serve

A slice of light golden tart with a thin crust sits on a white plate, topped with three thin slices of caramelized pear arranged vertically. The tart's surface is dusted with white powdered sugar, creating a soft, snowy effect around the fruit. The crust edges are slightly uneven and browned. The plate rests on a gray cloth with part of a pear blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe uses eggs and butter, but you can try replacing eggs with a flax or chia egg substitute and use vegan butter or coconut oil to make it vegan-friendly.

What type of skillet works best?

A well-seasoned cast iron skillet is ideal as it holds heat evenly and helps create the puffed texture. If you don’t have cast iron, an oven-safe nonstick skillet can work as well.