This gluten-free Greek yogurt Dutch pancake is a savory, high-protein, oven-baked breakfast made in a cast-iron skillet. I love this easy gluten-free recipe for breakfast, brunch, or even a quick lunch, perfect for February, National Pancake Month, or a cozy Easter brunch spread.

A cast iron skillet filled with a golden Dutch pancake topped with slices of prosciutto and chopped fresh herbs, sitting on a striped cloth with text reading Gluten-Free Greek Yogurt Dutch Pancake.

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Gluten-Free Greek Yogurt Dutch Pancake

As a nutrition consultant and chef, I’m always looking for recipes that feel comforting, easy and nourishing. This gluten-free Greek yogurt Dutch pancake checks every single box for me. It’s inspired by the classic German pancake and Dutch babies I fell in love with years ago, but with a savory twist that makes it perfect for breakfast, lunch, or even a simple 30-minute meal when you don’t feel like cooking much, but still want something special.

I first started making a savory Dutch pancake when I needed an egg-based dish that worked for gluten-free breakfasts and didn’t rely on stacks of pancakes or standing over the stove. I wanted something oven-baked, hands-off, and flexible enough to work for a brunch spread or a holiday breakfast, especially Easter breakfast, when everyone is hovering in the kitchen, asking when the food will be ready. This cast-iron pancake worked perfectly.

I used Greek yogurt for richness, and a combination of my favorite cheddar cheese, prosciutto, and oregano for that savory Dutch baby flavor that feels rustic. It’s one of those easy gluten-free recipes that looks fancy but secretly does most of the work on its own in the oven.

Four images show a recipe in progress: ingredients including eggs, cheese, cream, ham, and herbs; a bowl with mixed eggs and herbs; flour being added; shredded cheese being stirred in. All on a white marble surface.

Ingredients for Gluten-Free Greek Yogurt Dutch Pancake

Greek yogurt is the backbone of this Dutch pancake. I use it because it adds creaminess, a slight tang, and helps create a tender interior. It also pairs beautifully with savory ingredients, making this oven pancake feel rich without relying on heavy cream.
Eggs: are essential here, as this is a classic egg-based dish at heart. They give the pancake its dramatic rise, custardy center, and structure. This is what transforms the batter into that signature Dutch baby puff in the oven.
Rice flour: is my go-to for this gluten-free pancake. It creates a light texture while still holding together, which is essential for a cast-iron pancake that needs to be sliced and served.
Cheddar cheese: brings sharpness and depth. I love how it melts into the batter.
Prosciutto: adds saltiness and umami. I like tearing it into pieces rather than slicing it finely, so it crisps slightly in the oven and contrasts with the pancake’s soft interior.
Oregano: I used oregano, but you can use a different herb, such as basil or thyme. Oregano adds a subtle herbal note that works beautifully in savory Dutch baby recipes, especially when serving it as part of a brunch spread or holiday breakfast.

Did you know?

An interesting thing about a Dutch pancake is that it’s more about steam than flipping. The dramatic rise happens because the egg-based batter hits a hot cast iron skillet and the moisture rapidly turns to steam in the oven, creating that signature puffed edge, without baking powder.

Four images show steps of making a frittata in a cast iron skillet: melting butter, adding egg mixture, a baked golden frittata, and the finished frittata topped with prosciutto and herbs.

How to Make Gluten-Free Greek Yogurt Dutch Pancake

Preheat oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
In a blender or mixing bowl, whisk eggs until frothy.
Add Greek yogurt, cheddar cheese, sugar, oregano, and salt. Mix well and add the rice flour. Blend until smooth.
Carefully remove the hot skillet, add butter, and swirl to coat.
Pour the batter into the skillet and immediately return to the oven.
Bake for 15-20 minutes until puffed and golden brown.
Remove from the oven and serve immediately, topped with prosciutto, green onion, and parsley. Serve and enjoy!

Ingredient Substitutions

Greek yogurt: Use dairy-free yogurt if needed or skyr, preferably thick and unsweetened
Rice flour: Sorghum flour or a light gluten-free flour blend can work
Cheddar cheese: Swap with gruyere (my other favorite hard cheese), fontina, or a dairy-free cheese alternative
Prosciutto: Use cooked bacon, smoked salmon added after baking, or sautéed mushrooms
Oregano: Thyme, rosemary, or chives are great savory options
Vegtarian: Don’t add meat.

Chef Angie’s Tips

Preheat your cast-iron skillet in the oven so the batter sizzles on contact
Blend the batter well to avoid flour pockets and ensure a smooth rise
Don’t open the oven while baking; this is key for that dramatic Dutch pancake puff
Let it rest a few minutes before slicing so it sets without collapsing

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A close-up of a golden frittata in a skillet, topped with thin slices of prosciutto, chopped green onions, and fresh herbs, with a striped towel nearby.

Ways To Serve

Serve straight from the skillet for a rustic brunch presentation
With gluten-free sourdough bread or sandwich bread
Pair with a Polish beet salad for lunch
Add roasted vegetables for a more substantial, savory breakfast
With kale salad or any spring salad
Slice into wedges for a brunch spread or holiday breakfast
Top with fresh herbs or a dollop of Greek yogurt after baking

Storage

Store leftovers in an airtight container in the refrigerator. Reheat gently in the oven or skillet to maintain texture. Best enjoyed fresh, but still delicious the next day. Great for meal prep if you’re planning gluten-free breakfast options

Close-up of a savory dish topped with thin slices of prosciutto, chopped green onions, and fresh herbs on a golden, baked surface.

FAQ

Can I make this without a cast-iron skillet?

Yes, but a cast-iron pancake gives the best rise and texture. An oven-safe skillet will work in a pinch.

Is this a sweet or savory Dutch pancake?

This is a savory Dutch baby, designed for breakfast, lunch, or brunch rather than dessert.

A close-up of a frittata in a cast iron skillet, topped with slices of prosciutto and chopped green herbs, with a striped kitchen towel in the foreground.

If you loved this gluten-free Greek yogurt Dutch pancake, share this blog with a friend who loves easy gluten-free recipes, pin it for later, or save it as your go-to savory Dutch pancake, for February is National Pancake Month. Leave a comment, pass it along, and bring this high-protein, healthy breakfast pancake to your next brunch spread.

A slice of savory frittata topped with prosciutto and herbs sits on a white plate with a fork. The background features another plate with frittata, a pepper grinder, and a striped napkin.

Gluten-Free Greek Yogurt Dutch Pancake

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Brunch, lunch

Cuisine Healthy

Servings

Calories 257 kcal

Equipment

Ingredients

3 Eggs large
1 cup Rice flour
1 cup Greek yogurt
1/2 cup Cheddar cheese
1 tsp Oregano
Salt and pepper to tastes
2 tbsp Butter melted for the skillet
6 slices Prosciutto
1 tbsp Parsley
2 Green onions

Instructions

Preheat oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
2. In a blender or mixing bowl, whisk eggs until frothy.
3. Add Greek yogurt, cheddar cheese, sugar, oregano, and salt. Mix well and add the rice flour. Blend until smooth.
4. Carefully remove the hot skillet, add butter, and swirl to coat.
5. Pour the batter into the skillet and immediately return to the oven.
6. Bake for 15-20 minutes until puffed and golden brown.
7. Remove from the oven and serve immediately with toppings of prosciutto, green onion, and parsley. Serve and enjoy!

Nutrition

Calories: 257kcalCarbohydrates: 24gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 108mgSodium: 189mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 436IUVitamin C: 2mgCalcium: 129mgIron: 1mg

Keyword Gluten-Free Greek Yogurt Dutch Pancake

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Gluten-Free Greek Yogurt Dutch Pancake

Gluten-Free Greek Yogurt Dutch Pancake