Gluten-free Pannekoeken Recipe – How To Make It
The simplest puffy oven pancakes you’ve ever had are made with this gluten-free pannekoeken recipe. I adore the flavor combination of fresh raspberries, syrup, and buttery, golden goodness.
Here, raspberries are in season, so every other night Daddy spends a lot of time picking raspberries. Many large crates of sweet, juicy raspberries that we eat, share, or freeze for smoothies later in the year.
With so many raspberries available, I started daydreaming about all the delectable options for brunch or dinner. I came upon the delicious pairing of fresh raspberries and real maple syrup. Raspberries are my favorite topping for gluten-free pancakes.
We have them for breakfast, lunch, and dinner around here, and my kids always ask for them. This is a very kid-friendly recipe to make. They enjoy loading ingredients into the blender and operating it. this is gulten free if you want baby Dutch pannekoeken recipe to read here.
Gluten-free Pannekoeken Recipe
Equipment
- Bowl.
- Blender
- Oven
Ingredients
- 60 grams butter
- 160 grams of gluten-free all-purpose flour
- pinch of salt
- 200 ml milk preferably whole milk
- 5 or 6 eggs
FOR THE BUTTERMILK SYRUP
- 200 grams sugar
- 100 grams buttermilk
- 100 ml butter
- 10 grams of baking soda
- 15 grams vanilla
Instructions
- Start the oven at 425 degrees Fahrenheit. Put the butter into a 9 x 13-inch baking dish (a GLASS pan works best, we’ve discovered!). while the oven preheats, place the pan inside.
- In a blender, combine all of the components. Blend until smooth and well combined. Avoid over-blending to avoid a tough pancake.
- After removing the pan from the oven, pour the batter.
- The pancake should be baked for 20 to 25 minutes, or until it is puffed and has a light browning around the edges.
- Serve right away with berries or jam, powdered sugar, maple syrup, butter syrup (recipe below), or maple syrup. Have fun!
FOR THE BUTTERMILK SYRUP
- Combine the butter, buttermilk, and sugar in a larger-than-expected saucepan and bring it to a boil, stirring frequently. After lowering the heat, simmer for three minutes.
- Turn off the heat and mix in the baking soda. The syrup will significantly increase in volume when you whisk it quickly to dissolve. Add vanilla extract and stir. Serve the Dutch baby warm.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 497.67 kcal |
| Carbohydrates | 47.81 grams |
| Protein | 13.6 grams |
| Fat | 31.01 grams |
| Saturated Fat | 19.15 grams |
| Cholesterol | 228.67 milligrams |
| Sodium | 572.5 milligrams |
| Potassium | 218.6 milligrams |
| Fiber | 4.3 grams |
| Sugar | 39.72 grams |
| Vitamin A | 986.14 IU |
| Calcium | 113.81 milligrams |
| Iron | 3.57 milligrams |
RATING 4.9(43)
What is pannenkoeken in English?
Pancake is known in Dutch as “pannenkoek,” when translated literally. Pannekoek is not your typical North American pancake; it’s a delectable crepe with various components cooked right into the batter.
What type of flour should I use?
It’s not as easy as you might think to make fluffy, gluten-free Dutch babies! Following extensive experimentation, I’ve discovered that Cup4Cup gluten-free flour performs best in this recipe.
In the majority of my recipes, including my well-known gluten-free chocolate chip cookies and gluten-free pizza crust, I typically use King Arthur gluten-free measure-for-measure flour. But in this recipe, Cup4Cup performs better than any other blend. Read more flour recipe .
How to make this recipe
The ease of preparation of German pancakes is one of my favorite things about them! There is little cleanup because the blender does all the work.
- To begin, put a 9×13 pan with a dollop of butter inside the oven while it heats up.
- Fill the blender with the ingredients. Just pulse the batter until it’s combined, without overblending.
- Blend until smooth.
- After removing the hot 9-by-13 pan from the oven, pour the batter into the pan in the shape of a figure eight. Bake until golden and puffed!
FAQs
What’s the difference between a Dutch baby and a Pannekoeken?
Both the Dutch Baby and the Netherlands-style Pannenkoeken pancakes are great options for breakfast because the batter can be prepared the night before and because the Dutch Baby recipe only requires baking in the oven, it requires less hands-on work. Oven must be use in this recipe.
How to eat pannenkoeken?
After covering the entire surface of the pannekoek with the dark stroop, it is rolled up and eaten with a fork and knife or broken into bite-sized pieces. Powdered sugar, jam, peanut butter, chocolate sprinkles, and plain are other common toppings.
What is the origin of pannekoeken?
The origins of “Hollandse Pannenkoeken,” or Dutch pancakes, can be traced to the 12th century, a time when buckwheat and water were used to make pancakes that were eaten every day in China and Nepal. According to history, the Crusaders brought them to Europe because they thought they were so wonderful.
