Recipe: Gluten-Free Dutch Baby with Eggnog Whipped Cream

I finally cracked the code on a gluten-free Dutch baby with delicious buttery, crispy edges, and a light and airy pancake! This is big news in my pancake-loving household. To make things even more exciting, it’s infused with seasonal flare by incorporating eggnog in both the batter and the whipped cream. Can we say perfect holiday breakfast? Yes. Yes we can.

If you have any leftover eggnog lurking in your fridge after a holiday party (and really, who doesn’t?), this is totally the recipe to make. Those leftovers can easily transform into a sweet and festive allergy-friendly breakfast.

For those of you who are sensitive to dairy, I’ve included instructions on how to make this pancake lactose-free by subbing in ghee for butter. There are even directions on how to make a dairy-free, coconut-based version of the eggnog whip. Both ways are totally delicious, so you’re not skimping out on flavor if you choose one over the other.

The berries and the eggnog whipped cream make the flavors of the buttery pancake dance. My husband (the resident gluten-eater in our house) was going back for fourths — digging a fork straight into the hot cast iron pan. I’d say that’s a total win. I hope this big fluffy pancake brings as much joy to your table as it did to ours.

Gluten-Free Dutch Baby with Eggnog Whipped Cream

Serves 4

For the Dutch Baby:
3 eggs
3/4 cup eggnog (can sub in dairy-free eggnog if you’re sensitive to dairy)
1 teaspoon gluten-free vanilla extract
2 teaspoons coconut sugar
2/3 cup superfine blanched almond flour
2 tablespoons arrowroot starch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon sea salt
3 tablespoons butter or ghee

For the sugar-tossed berries:
4 cups of mixed berries
1 tablespoon sugar

For the eggnog whipped cream: 
1 cup heavy whipping cream
1/3 cup eggnog
1 tablespoon powdered sugar
1/2 teaspoon nutmeg

Alternate dairy-free eggnog whipped cream:
1 (14-ounce) can coconut cream, chilled overnight
1/3 cup dairy-free eggnog
1 tablespoon powdered sugar
1/2 teaspoon nutmeg

Make the berries: Add four cups of fresh mixed berries into a bowl. Sprinkle the berries with sugar and stir to combine. Allow this mixture to sit while you prepare the other ingredients.

Make the eggnog whipped cream: You can choose to make the traditional version of this whipped cream, or the dairy-free version; the instructions will be the same. Simply add all the ingredients into a mixing bowl, and use a hand mixer to blend it together at a relatively high speed. Mix it until whipped cream forms. Place this in the refrigerator while you finish making your Dutch baby.

Make the Dutch baby: Preheat the oven to 475°F. Once the oven has come to temperature, place a 10-inch cast iron pan in the oven for 10 minutes. You want the pan to get really hot. While the pan is heating up, mix together the ingredients for your Dutch baby.

Whisk together the eggs, eggnog, and vanilla extract in a medium-sized mixing bowl. In a separate mixing bowl, whisk together the coconut sugar, almond flour, arrowroot starch, sea salt, and spices.

Pour the wet ingredients into the dry ingredients and whisk well until there are no more lumps, and everything looks smooth.

After the pan has spent its 10 minutes heating up in the oven, remove it carefully and place it on the stovetop. Melt the butter in the hot pan, taking care to make sure some butter gets onto the sides of the pan. You can use a silicone spatula to whirl the butter around and make this easier.

Once the butter is melted, pour the batter into the pan and put the pan back in the oven for about fifteen minutes, or until the Dutch Baby has puffed up and is a lovely golden-brown on top.

Remove from the oven and serve with eggnog whipped cream and sugar-tossed berries.