This vegan dutch baby recipe is easy to make yet looks super impressive. Its golden brown, crispy edges and custard-like center is delicious served with fresh berries and lemon juice.
If you’ve never tried a German pancake, now is the time! Dutch babies are fluffy, airy, and delicious. The traditional recipe calls for lots of eggs but my vegan version uses a flax egg and aquafaba plus plant-based milk to make it 100% vegan.
Want more quick and easy vegan breakfast recipes? Try my vegan pancakes, vegan waffles, or vegan just egg french toast next!
Ingredient notes
These vegan dutch pancakes come together with basic ingredients. Check out my notes for simple substitutions and ingredient alternatives.
- Aquafaba: This is the liquid in the can of chickpeas. It's incredibly versatile and can be used as an egg replacer in baking or even whipped into eggless mayo in a pinch.
- Flax egg: I love baking with flax egg since it's inexpensive and gives baked goods a mild, nutty taste. You can use ground chia seeds instead to make a chia egg, if necessary.
- Dairy free milk: Use milk of choice like almond milk, soy milk, oat milk, or coconut milk.
- All purpose flour: If gluten free, use your favorite 1-to-1 gluten-free flour!
- Sugar: A little bit of sugar adds the perfect amount of sweetness to this oven baked pancake.
- Vanilla extract: Adds warm, comforting flavor.
- Salt: Just a pinch of salt enhances the overall flavor.
How to make a vegan dutch baby
Dutch baby pancakes are often cooked and served in cast iron skillets. Since I’m in the middle of a home reno project, I didn’t have a 10-inch cast iron skillet handy. I made my dutch baby in a 9-inch round pan. Since I’ve had success both ways, I’ll explain how to bake them both ways.
Start by preheating oven to 425F. If using a baking dish or pie pan, spray with cooking oil. If using a cast iron skillet, place inside the oven to warm.
Make a flax egg by stirring together ground flaxseed with water. It will firm up after about 3-5 minutes. Once you have your flax egg, add it to a small blender or food processor. Add the aquafaba, non-dairy milk, flour, sugar, vanilla, and salt.
Blend until the pancake batter is well combined. Pour into the prepared baking dish or hot skillet. If you’re using a cast iron skillet, melt 2 tablespoons of vegan butter or coconut oil in hot skillet before pouring the mixture in.
Bake for 25 minutes then carefully remove from the oven. As it bakes, the batter puffs up then falls, before it’s ready to devour with all your favorite toppings.
Topping ideas
Make your vegan dutch baby pancakes sweet or savory! Here are some popular options:
- Powdered sugar
- Maple syrup
- Lemon juice
- Lemon zest
- Fresh fruit
- Nut butter
- Chopped nuts
- Shredded coconut
- Jam or jelly
- Vegan whipped cream
- Or savory toppings like: Caramelized onions, avocado, fresh baby spinach or arugula, tomatoes, mushrooms, asparagus, fresh herbs.
I hope you love this easy vegan dutch baby as much as we do. It’s an impressive quick breakfast or brunch recipe to enjoy on the weekend or for special occasions.
Vegan Dutch Baby Recipe
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- ¼ cup aquafaba
- ⅓ cup dairy free milk
- ⅓ cup all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat oven to 425F and spray a round baking dish with cooking oil. If using a cast iron skillet, place inside the oven to warm.
- Mix ground flaxseed and water together to create a flax egg then set aside.
- Once flax egg has gelatinized, add it to a small blender with aquafaba, dairy-free milk, flour, sugar, vanilla, and salt. Blend until well combined.
- Pour mixture into baking dish and bake for 25 minutes. The dutch baby should have slightly risen, golden brown sides and a custard-like center. If using a cast iron skillet, melt 2 tablespoons of vegan butter in hot skillet before pouring the mixture in.
- To serve, sprinkle powdered sugar on top and garnish with your favorite fresh fruit.
Tina says
This sounds delicious, Jenna. Do you think there is a way to get around using the aquafaba? If so, do you have any suggestions for a substitute for it? I'm allergic to chickpeas. Thanks!
Jenna Urben says
Hi Tina! I haven't tried substituting aquafaba, but you could try using JUST Egg liquid in place of it. Let me know how it turns out if you give it a try 🙂