Dutch babies were one of my favorite breakfasts growing up. We didn’t have them often, but every once in a while on a lazy Sunday or when we had family/friends in town, my mom would make a big batch.

If you haven’t had a Dutch baby, they are so delicious. Between the custardy filling and crispy edges, all covered in a powdered sugar and fruit, it’s anyone’s brunch dreams come true!

The non vegan version of a dutch baby puffs up to dramatic heights for a beautiful presentation which I’ve yet to succeed in replicating, but nonetheless, the vegan version is just as yummy and decadent.

This vegan Dutch baby (also known as vegan dutch pancakes) is an amazing option for weekend vegan brunches, special occasions like mother’s day, and more! The prep work only takes five minutes and once it’s out of the oven you have a very special treat.

Looking for more brunch ideas? Check out our apple cinnamon french toast casserole, vegan pop tarts or easy berry parfait cups!

How to Make a Dutch Baby Vegan

The base of a Dutch baby is traditionally eggs, which is what gives it the puffed edges. Let me tell you, I tried a ton of egg substitutes in my attempt to recreate it. I mean really a ton.

By the end of my experiments, my husband was begging me to stop making them. I promised to stop for a while, but I’m going to keep trying different variations once he’s had a bit of a break and if I find something better I will definitely update the recipe here.

This version, however, is the best version of a vegan Dutch baby that I’ve tried, or come across. It gets the nice custardy center and a crisped edge that does rise a bit.

It also has the awesome flavors I remember from my childhood, so it definitely hits the spot!

One thing I didn’t try yet because I couldn’t get my hands on it (thanks corona), was Just Egg. I saw in a Facebook group someone say they had tried it in a Dutch baby recipe and it really turned out exactly like an egg filled Dutch baby. If you get a chance to try it let me know how it turns out!

How To Make Vegan Dutch Baby

Basically the blender does the heavy lifting. To create your vegan dutch baby you throw flax eggs, aquafaba, flour, sugar, vegan milk, and vanilla extract into the blender.

You can also whisk it together without a blender, but you need to whisk really well to try and incorporate some air into the batter.

Once it’s well combined, you heat your pan in the oven. I tried with a few different pans, and the best kind to use, is a cast iron skillet.

The reason the edges rise is because of the heat and steam. Cast iron is the best conductor for heat, therefore the best pan. If you don’t have one, you can buy one for pretty cheap on amazon.

I also tried using my pie dish a few times with almost as good results, so if you don’t have a cast iron, you can also use other pans that conduct heat well.

Whichever pan you use, once it’s hot, add some vegan butter and wait for it to melt. Then add in your batter and bake for 25 minutes.

Once it’s finished, top with your favorite fruit and a generous amount of powdered sugar.

Variations and Customization

Everyone has their own favorite dutch baby toppings. My favorite topping is berries. Their slight tartness goes really well with the sweetness of the dish.

Another common favorite are apples and pears. You can cut them up and add them fresh or slice them and caramelize them in a pan with a tiny bit of lemon juice and sugar before adding them on top of your dutch baby.

You can also just spread some jam on top for an easy topping.

Some people also like to top their Dutch babies with maple syrup but I think it’s sweet enough without it, and I’ve got a big sweet tooth.

If you want to go for a savory dutch baby you can skip the powdered sugar and top with a variety of different options.

Try throwing some vegan sour cream and our vegan lox on top. Or try avocado and tofu scramble. You could even fry up some vegan bacon and crumble it on top!

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