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Low FODMAP Dutch Baby Pancake in skillet

Low FODMAP Dutch Baby Pancake

You will LOVE our exclusive Low FODMAP Dutch Baby Pancake for weekend low FODMAP breakfasts and brunch.

Course: Breakfast, brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 4 servings
Calories: 172 kcal
Author: Dédé Wilson



  1. Position oven rack in center of oven. Preheat oven to 450°F/230°C.

  2. Whisk eggs well in a mixing bowl. Add milk, flour and salt and whisk together well.
  3. Melt the butter in a 10 to 12-inch (25 cm to 30.5 cm) ovenproof skillet until melted. We like making our Dutch Baby in a cast-iron pan as it hold heat so well. Swirl the butter around to coat the bottom and sides of the pan. Pour the batter into the hot skillet and immediately place in oven.
  4. Turn heat down to 425°F/220°C and bake for 12 to 15 minutes or until Dutch Baby is puffed and golden brown. Remove from oven and quickly sprinkle with lemon juice and then confectioner’s sugar. Serve immediately with fruit (in low FODMAP amounts), if desired.


  • I have made this Dutch Baby recipe with alt milks and I just do not like the results. The mixture doesn’t puff up and you end up with a more flat, somewhat dense affair. I recommend sticking with the lactose-free cow’s milk.
  • If you add berries, make sure to keep the serving sizes within low FODMAP amounts.
Nutrition Facts
Low FODMAP Dutch Baby Pancake
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 30mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.