This Vegan Dutch Baby Pancake recipe is easy to make with simple pantry ingredients and only 10 minutes of prep time. The oven-baked pancakes are traditionally made with eggs, milk, and flour, but my healthier vegan version is egg-free, dairy-free, and works gluten-free too! You will love them for breakfast or brunch, or as a sweet lunch, or dinner.
Oven-Baked Eggless Pancake – Vegan Dutch Baby Recipe
If you’re craving a sweet breakfast in the morning or want an easy dessert that tastes like cake in the afternoon, these oven-baked skillet pancakes are perfect! All you have to do is make the batter, pour it into the pan, top with some berries and pop it in the oven. You don’t need to stand by the stove and flip pancakes the whole time, you can do anything else in that time. And when the fluffy pancake is done baking, you can enjoy it right out of the pan!
What is a Dutch Baby Pancake?
Also known as German pancakes, a Bismarck or a Dutch puff, these fluffy giant pancakes are basically made like regular pancakes, but instead of frying, the batter is poured into skillets and baked in the oven. They are usually flavored with vanilla and slathered with butter with a texture that is a little denser and more pudding-like than regular pancakes. Just like American popovers, the top of the pancake rises as it bakes then deflates or pops once removed from the heat giving it a unique appearance and texture.
This vegan version, of course, eliminates the use of dairy and eggs, but still manages to capture the same buttery flavor and egg-like consistency. It is actually very easy to veganize, people will never notice the difference!
For the vegan pancake batter you only need 5 basic ingredients plus a pinch of salt, a dash of vinegar as well as vanilla or any other flavoring of your choice. Also, fruit of your choice and some fat for the skillet. That’s it!
- Flour: you can use all-purpose flour, spelt flour or gluten-free flour to make the batter. Whole wheat or buckwheat flour will also work, but the pancake will not be as fluffy. You could also mix flours.
- Leavening agents: I used both baking powder and baking soda for the batter. If you do not have baking soda, just add a teaspoon more baking powder.
- Salt: just a pinch.
- Raw cane sugar: or other sweeteners like maple syrup, brown sugar, or agave.
- Plant milk: you can use any type of dairy-free milk like soy, almond, cashew, or oat.
- Applesauce: this is used as a egg replacement and will help bind the ingredients together. Other egg substitutes that you can use are flax eggs, chia gel, mashed banana or dairy-free yogurt.
- Vanilla extract: to give the batter a lovely aroma and flavor! You can use ground vanilla too if that is what you have. I also like using cinnamon if I want to give the pancakes a more festive flavor.
- Apple cider vinegar: to help activate the leavening agents and give the batter a nice lift. If you do not have this lemon juice will also work.
- Vegan butter: for flavor and moisture! You can also use coconut oil. It will not give you that same buttery taste but will keep the pancakes moist even after storing.
- Berries: you can use frozen or fresh for this dutch baby recipe. This is optional, but I love hoe they elevate the pancakes into a sweet treat to enjoy any time of the day. Blueberries, raspberries, strawberries, currants, and mulberries are great for this recipe. However you can also use apples, pears or cherries!
- Cornstarch: to coat the berries so they do not “bleed” into the batter and create strains.
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the pancake batter
Start by sifting flour, baking powder and baking soda into a bowl. Add salt and sugar and whisk together. Combine non-dairy milk, applesauce, vanilla extract and apple cider vinegar in a measuring cup. Then pour the wet ingredients into into the dry ingredients and stir until smooth.
Step 2: Bake and enjoy!
Melt the butter in a hot cast iron skillet, then pour the batter into the pan. Toss frozen berries in cornstarch, then spread evenly on the batter. Bake the giant pancake at 356 °F (180 °C) for 30-35 minutes. Then remove from oven and garnish with your fave topping or enjoy right away!
While you can enjoy the eggless pancakes as they are, the fun part for me would always be choosing the toppings! You can garnish the dutch baby pancakes with desiccated coconut, powdered sugar, maple syrup, more berries, or pomegranate seeds. You can also make them with chocolate chips, peanut butter and banana if you prefer. Try it “ala mode” by placing a scoop of vegan vanilla ice cream on top drizzled with vegan caramel sauce or vanilla sauce. Dairy-free yogurt or whipping cream works too. Just have fun with it!
- Do not overmix the batter. Sifting the dry ingredients ensures that you do not have to over-mix when you add the wet ingredients. Mix only until well combined.
- Make sure that the wet ingredients are at room temperature to make mixing the batter easier.
- The baking time will depend on the size of the skillet you will use. You will know once they are done by doing the toothpick test.
- Aside from berries, you can add chopped nuts, raisins, or chocolate chips to the batter for flavor variation.
- Can I Make them Savory? Yes, of course! If you want a savory version of this Vegan Dutch Baby Pancake, you can omit the sugar and berries and top or pair them with salty seasonings, herbs, vegan smoked tofu bacon bits, vegan scrambled eggs, vegan feta or any dairy-free cheese.
- Can I make them Gluten-free? Oh yes! Do not worry if you are allergic to gluten because it is easy to make gluten-free dutch baby pancakes! All you have to do is use a gluten-free flour brand and swap it 1:1 on the recipe below.
- Can I make them ahead of time? These are best enjoyed right off the oven! Making the batter will take you less than 10 minutes so you can just do it right before baking. However, pancake batters can be stored in the fridge for a day or two.
This Vegan Dutch Baby Pancake recipe is:
- Gluten-free possible
- Soft, thick and fluffy
- Berry loaded
- Healthier than regular pancakes
- Easy to make
- Perfect for breakfast up until dessert!
If you try this easy Vegan Dutch Baby Pancake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your treat and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Vegan Dutch Baby PancakeAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups (240 g) flour all-purpose, spelt or gluten-free flour
- 2 tsp baking powder
- ½ tsp baking soda or 1 tsp more baking powder
- 1 pinch of salt
- 3 tbsp raw cane sugar or other sweetener of choice
- 1 ¾ cups (420 ml) plant milk e.g. soy, almond, cashew, or oat milk
- ⅓ cup (120 g) applesauce or other egg substitute
- 1 tsp vanilla extract or some ground vanilla or cinnamon
- 2 tsp apple cider vinegar or lemon juice
- 1 tbsp vegan butter or coconut oil
- ⅔ cups (120 g) frozen berries or fresh, optional
- 2 tsp cornstarch
- desiccated coconut or powdered sugar or maple syrup
- fresh berries e.g. raspberries, blueberries, red currants
- pomegranate seeds
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven, including a 9.5 inch (24 cm) cast iron skillet (or 2 small skillets), to 356 °F (180 °C).
- Sift the flour, baking powder and baking soda into a bowl. Add salt and sugar and mix everything together.
- Combine plant milk, applesauce, vanilla extract and apple cider vinegar in a measuring cup. Then pour into the flour mixture and mix briefly until smooth.
- Remove the preheated pan from the oven with oven gloves. Melt the butter in it and spread it evenly.
- Pour the batter into the pan. Toss frozen berries in cornstarch, then spread evenly on the batter.
- Bake the pancake for 30-35 minutes, or until the edges are golden brown and a chopstick comes out clean.
- Then remove from oven and garnish with desiccated coconut, fresh berries and pomegranate seeds, if desired. Or simply dust with powdered sugar or drizzle with maple syrup. Serve with vanilla sauce or a scoop of vanilla ice cream.
- Flour: Instead of all-purpose or spelt flour, you can use a gluten-free flour blend. Whole wheat or buckwheat flour will also work, but the pancake will not be as fluffy. You could also mix flours.
- Extras: If you like, you can add chopped nuts, raisins or chocolate chips to the batter. As a topping, you could sprinkle slivered almonds on top.
- Many helpful tips and more information about the recipe are mentioned in the blog post above!
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