Gluten-Free Cranberry Cheesecake Dutch Baby Recipe Revealed!
A delicious and fluffy gluten-free Dutch baby pancake infused with creamy cheesecake and tart cranberries, perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 cup milk
- 4 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup cream cheese, softened
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the gluten-free flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- In a cast-iron skillet, melt the cream cheese over medium heat, then pour the batter into the skillet.
- Sprinkle the fresh cranberries evenly over the batter.
- Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown.
- Remove from the oven and dust with powdered sugar before serving.
Notes
- For a sweeter version, add more sugar to the batter.
- Feel free to substitute cranberries with other fruits like blueberries or raspberries.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg