Best Vegan Dutch Baby Pancake Recipe for Easy Brunch

If you’ve been craving a light, fluffy, and impressive breakfast treat that’s completely plant-based, look no further than the best vegan Dutch baby pancake recipe. This delightful skillet pancake puffs up beautifully in the oven, offering a crispy edge with a tender, custardy center.

Perfect for brunches, weekends, or whenever you want to impress guests with minimal effort, this vegan version skips the eggs and dairy without compromising on flavor or texture.

Using simple, wholesome ingredients, this recipe transforms pantry staples like flour, plant-based milk, and aquafaba (the magical chickpea water) into a show-stopping dish. The Dutch baby’s natural puffiness and golden crust make it ideal to pair with fresh fruits, maple syrup, or even a dusting of powdered sugar.

Whether you’re vegan, allergic to eggs, or just experimenting with new breakfast ideas, this recipe will quickly become a staple in your kitchen.

Ready to elevate your morning routine? Let’s dive right into crafting the perfect vegan Dutch baby pancake!

Why You’ll Love This Recipe

This vegan Dutch baby pancake is a game-changer for several reasons. First, it’s incredibly easy to prepare, requiring just a handful of ingredients and one bowl.

The use of aquafaba replicates the egg’s binding and leavening power superbly, giving you that classic puff without any animal products.

It’s also versatile — you can customize toppings to suit your mood, from sweet berries and syrup to savory herbs and vegan cheese. Plus, baking it in a cast-iron skillet or ovenproof pan creates a dramatic, puffed-up presentation that’s sure to wow family and friends.

If you love dishes like our Lump Of Coal Recipe or want to explore more vegan delights, this Dutch baby is a must-try addition to your recipe collection.

Ingredients

• 1 cup all-purpose flour (or gluten-free blend for GF option)
• 1 cup unsweetened plant-based milk (almond, soy, oat, or your favorite)
• 3 tbsp aquafaba (liquid from a can of chickpeas)
• 2 tbsp maple syrup (plus more for serving)
• 2 tbsp melted coconut oil (or vegan butter)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting, optional)

Equipment

• Cast iron skillet (10-12 inches) or ovenproof non-stick pan
• Mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Spatula
• Oven preheated to 425°F (220°C)

Instructions

1. Preheat your oven and skillet. Place your cast iron skillet in the oven and preheat to 425°F (220°C). The hot skillet is key for the pancake’s dramatic puff.
2. Whip the aquafaba. In a mixing bowl, use a whisk or hand mixer to beat the aquafaba until it forms soft peaks, about 3-5 minutes. This mimics the fluffiness of egg whites and adds volume.
3. Mix wet ingredients. In a separate bowl, combine the plant-based milk, maple syrup, melted coconut oil, and vanilla extract. Stir well.
4. Combine dry ingredients. In another bowl, sift together the flour, baking powder, and salt. This ensures even mixing and a light texture.
5. Make the batter. Gradually add the wet mixture into the dry ingredients, whisking until smooth and free of lumps. Then, gently fold in the whipped aquafaba, taking care not to deflate it.
6. Prepare the skillet. Carefully remove the hot skillet from the oven (use oven mitts!) and swirl in a little melted coconut oil or vegan butter to coat the bottom and sides.
7. Pour batter and bake. Immediately pour the batter into the hot skillet and return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.
8. Serve immediately. Once out of the oven, the Dutch baby will begin to deflate but will still be delicious. Dust with powdered sugar and add your favorite toppings before serving.

Tips & Variations

Tip: For the best puff, do not open the oven door during baking! This can cause the Dutch baby to collapse prematurely.

Want to customize your vegan Dutch baby? Here are some tasty ideas:

• Sweet: Top with fresh berries, sliced bananas, a drizzle of maple syrup, or a sprinkle of cinnamon sugar.
• Savory: Add sautéed mushrooms, chopped herbs like rosemary or thyme, and a dollop of vegan sour cream after baking.
• Chocolate: Fold in vegan chocolate chips or cocoa powder for a decadent twist.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend, but make sure it includes xanthan gum for structure.

For more creative vegan recipes, don’t miss our Julie Marie Eats Recipes page with inspiring plant-based dishes.

Nutrition Facts

Serving Suggestions

This vegan Dutch baby pancake shines when served warm and fresh from the oven. For a classic breakfast, drizzle with maple syrup and add a handful of fresh berries or sliced peaches on top.

You can also serve it alongside vegan sausage or crispy tofu bacon for a hearty meal.

For a lighter snack or dessert, sprinkle with powdered sugar and lemon zest, or add a dollop of coconut whipped cream. It pairs beautifully with a hot cup of coffee or herbal tea to round out your morning or afternoon.

If you enjoy experimenting with dough-based recipes, check out our Magic Dough Recipe for versatile dough you can use in sweet or savory dishes.

Conclusion

The best vegan Dutch baby pancake recipe offers a delightful way to enjoy a traditional favorite while keeping things 100% plant-based. Its impressive rise and tender center make it a memorable dish that’s both delicious and visually stunning.

With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.

Whether you’re catering to dietary restrictions or just exploring vegan options, this Dutch baby pancake is sure to become a beloved staple. Feel free to get creative with your toppings and variations, and don’t forget to pair it with other vegan treats like those found in our Marzipan Challah Recipe for a wholesome, indulgent breakfast or brunch experience.

Happy cooking and enjoy every puffed, golden bite!

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