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Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.

Gluten-free Apple Dutch Baby

35 Minutes • Servings: 4
Breakfast in a skillet has never been so fun! Baked in a large, hot skillet, this Dutch baby recipe is one of the most fun recipes to prepare as it comes together in just minutes, and puffs dramatically in the oven. Serve it with some warm apples and you have the perfect answer to lazy mornings! Somewhere in between breakfast and dessert, Dutch baby pancakes are not your average breakfast fare. The batter is very simple, gluten-free, and with no sugar, thanks to the Dilettoso Vava Vanilla Mix. magic happens! Check your oven and you’ll see yourself: the batter puffs and browns, turning into something absolutely gorgeous and special, creating impressive domes and cliffs.

What you need

  • 1 Cup Vava Vanilla Dilettoso Mix
  • 3/4 cup Milk of Choice
  • 4 Large Eggs, room temperature
  • 3 Tablespoons unsalted butter
  • 1 Large Gala Apple, peeled, cored and cut into wedges
  • 2 Tablespoons Butter
  • 4 Tablespoons Honey
  • 1/2 Teaspoon Ground Cinnamon
  • Toppings (Optional): Fresh blueberries, Confectioners’ sugar, 1 Tablespoon whipped cream

Hot Hot Hot

How to do it

  1. PREHEAT the oven to 425°F.
  2. HEAT a 9- or 10-inch cast-iron skillet over medium-high heat for about 5 minutes. Add butter, and when melted, add the apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cinnamon. Remove from heat, transfer the apples with the sauce into a separate dish and wipe skillet clean.
  3. ADD to a blender or food processor, the Vava Vanilla Dilettoso mix, milk, and blend until combined. Scrape down the sides, and blend for 10 more seconds, until there are no more lumps and the batter is frothy.
  4. LET the batter stand in the blender for 10 minutes to give the flour time to absorb the liquids.
  5. DROP the butter into the skillet and place the skillet in the oven until the butter has melted, 2-3 minutes.
  6. REMOVE the skillet from the oven, pour the batter straight into the skillet without stirring, and place into the oven. (It’s normal for the excess butter from the pan to pool on top of the pancake batter).
  7. BAKE for about 15 minutes, until the Dutch baby is puffed and turning dark golden brown on the ridges.
  8. REMOVE from the oven, add the apple wedges and bake for 5 additional minutes.
  9. DUST with confectioners’ sugar, add some fresh blueberries and whipped cream if desired.
  10. Enjoy while still warm!

Did you make it?

Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen

Did you know?

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

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