clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet and Savory Gluten Free Dutch Baby Pancake Recipe with forks in a cast iron skillet surrounded by eggs and linens on a dark background by

Sweet & Savory Paleo Dutch Baby Pancake

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


This is the type of breakfast you spend all night dreaming about. A paleo dutch baby pancake topped with eggs, sausage, and a drizzle of sweet maple syrup.


  • 6 large eggs, room temperature, divided
  • 2/3 cup almond milk, room temperature
  • 2 teaspoons lemon zest
  • 1/2 cup cassava flour
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons ghee, divided
  • 1/2 cup paleo-friendly breakfast sausage
  • 1 tablespoon minced parsey, for garnish
  • 2-3 tablespoons real maple syrup, for garnish


  1. Add 4 tablespoons ghee to a 10” cast iron skillet. Place the skillet on the middle rack of the oven and preheat to 450 degrees.
  2. Add 4 eggs to a food processor or high powered blender and blend until pale and frothy. Add almond milk, 1 teaspoon lemon zest, cassava flour, arrowroot powder, vanilla extract, cinnamon, salt, pepper, and 2 tablespoons ghee. Blend until smooth (the batter will be thin).
  3. Remove the skillet from the oven, pour in the batter and immediately return to the oven. Bake for 12 minutes.
  4. Meanwhile, preheat another skillet over medium-high heat. Add the sausage and brown slightly for 5 minutes, using a spatula to break up large chunks into smaller pieces. You don’t have to cook the sausage all the way through — the oven will finish it off!
  5. Once the dutch baby pancake has baked for 12 minutes, pull it out of the oven and quickly add the sausage. Crack the remaining 2 eggs directly onto the dutch baby. Immediately return to the oven for an additional 3-5 minutes or until the eggs are cooked through.
  6. Top with a drizzle of maple syrup, minced parsley, and remaining lemon zest, serving immediately.

Keywords: Paleo Dutch Baby Pancake