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Dutch baby pancake with cinnamon-spiced pears is the best fall breakfast

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Make your morning meal gluten free and so delicious with this fall-flavored Dutch baby pancake recipe

This breakfast treat is delicious and filing, all in one pan. You’ll love the cinnamon-pear mixture that will delight everyone gathered around the breakfast table.

Make your morning meal gluten free and so delicious with this fall-flavored Dutch baby pancake recipe

You’ve probably seen Dutch baby pancakes on the menus at your favorite breakfast restaurants. If you’ve tried a Dutch baby and loved it, you’ll want to keep this gluten-free, cinnamon-spiced pear Dutch baby pancake recipe handy. It’s a delicious dish that's so easy to make.

This pancake gets puffy and fluffy when you bake it, and it’s even tastier topped with maple syrup or a dusting of powdered sugar. Serve it for a special brunch or for a weekend family breakfast.

Make your morning meal gluten free and so delicious with this fall-flavored Dutch baby pancake recipe

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free cinnamon-spiced pear Dutch baby pancake recipe

Sweet pears are tossed into this classic breakfast treat that will make your day. Serve this to make any breakfast or brunch special.

Serves 4

Prep time: 10 minutes | Cook time: 18-23 minutes | Total time: 28-33 minutes


For the pear mixture

  • 2 tablespoons butter
  • 1 large pear, sliced into 1/4-inch wedges
  • 1 teaspoon cinnamon
  • 1/2 teaspoon lemon juice

For the batter

  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter


For the pear mixture

  1. Place an ovenproof skillet over medium heat. When hot, add the butter. When melted, add the pears, cinnamon and lemon juice. Cook, stirring gently, for about 3 minutes or until just soft.
  2. Transfer the pears to a bowl, and clean the skillet.

For the batter

  1. Heat the oven to 425 degrees F.
  2. In a bowl, combine the eggs, milk and pure vanilla extract. Whisk to combine.
  3. In a separate bowl, combine the flours, salt and cinnamon. Whisk to combine.
  4. Add the wet ingredients to the dry ingredients, and whisk until smooth.
  5. Heat the skillet in the oven for 5 minutes. Remove, and add the butter to the skillet. When it melts, add the pear mixture to the center of the skillet, then add the batter.
  6. Bake for 15 to 20 minutes or until the pancake is fluffy and lightly golden.
  7. Serve warm with syrup on the side or a dusting of powdered sugar.
gluten-free friday

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