Dutch Baby Pancake (Vegan)
Ingredients:
- 120 g (1 cup) all-purpose flour
- 240 ml (1 cup) unsweetened plant milk
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 25 g (2 tbsp) sugar
- 2.2 g (1/2 tsp) vanilla extract
- 1.5 g (1/4 tsp) salt
- 3 tbsp vegan butter
- Powdered sugar, lemon juice, and berries, for serving
Features:
Soy-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Make sure the skillet is fully preheated in the oven before adding the batter — a genuinely hot pan is what makes the Dutch baby puff up dramatically around the edges.
Instructions:
- Preheat with the Skillet: Preheat the oven to 425°F (220°C) with a cast iron skillet inside.
- Make the Batter: Whisk together the flour, plant milk, flax mixture, sugar, vanilla, and salt until smooth.
- Add Butter to the Skillet: Carefully remove the hot skillet and add the vegan butter, swirling to coat.
- Pour the Batter: Pour the batter into the hot skillet.
- Bake: Bake for 18-20 minutes, until puffed and golden around the edges.
- Top & Serve: Top with powdered sugar, a squeeze of lemon juice, and fresh berries.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together. The sugar provides clean sweetness and helps balance acidity.
Dutch Baby Pancake (Vegan)
Ingredients:
- 120 g (1 cup) all-purpose flour
- 240 ml (1 cup) unsweetened plant milk
- 30 ml (2 tbsp) ground flaxseed mixed with 6 tbsp water
- 25 g (2 tbsp) sugar
- 2.2 g (1/2 tsp) vanilla extract
- 1.5 g (1/4 tsp) salt
- 3 tbsp vegan butter
- Powdered sugar, lemon juice, and berries, for serving
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The ground flaxseed mixed with 6 tbsp water acts as a binder, standing in for egg to hold everything together. The sugar provides clean sweetness and helps balance acidity.
Prep:
Make sure the skillet is fully preheated in the oven before adding the batter — a genuinely hot pan is what makes the Dutch baby puff up dramatically around the edges.
Instructions:
- Preheat with the Skillet: Preheat the oven to 425°F (220°C) with a cast iron skillet inside.
- Make the Batter: Whisk together the flour, plant milk, flax mixture, sugar, vanilla, and salt until smooth.
- Add Butter to the Skillet: Carefully remove the hot skillet and add the vegan butter, swirling to coat.
- Pour the Batter: Pour the batter into the hot skillet.
- Bake: Bake for 18-20 minutes, until puffed and golden around the edges.
- Top & Serve: Top with powdered sugar, a squeeze of lemon juice, and fresh berries.
