Vegan dutch baby pancakes, or German pancakes, has been on my list to make for a super long time.
Ever since I started learning German 2.5 years ago, I’ve been trying to take a deeper dive into the German culture through films, books and most importantly, food. Through one of the lessons, I learned about these dutch baby pancakes and how they can be eaten not only for breakfast but also for lunch or dinner.
I instantly loved how different they were from normal American pancakes. These dutch baby pancakes are definitely not as perfect with its uneven browning due to its distorted shape. But somehow its imperfection makes it charming!
Traditionally, these dutch baby pancakes are not vegan. A lot of eggs are used in order for the batter to rise in the oven to produce a flaky and thin pancake. But I was able to replace the eggs for a natural vegan egg substitute – aquafaba. If you’ve never heard of aquafaba, don’t worry as I talk more in depth about it in my vegan chocolate cake recipe!
I topped my vegan dutch baby pancake with raspberries and blueberries but feel free to switch it up. Also, think of these pancakes as crepes. Sweet AND savory topping will be just as delicious and can be enjoyed at any time of the day!
Looking for more pancake options? Try my vegan Korean hotteok pancake or my vegan llemon cardamom pancakes!
quick notes
- Aquafaba is used as a natural egg substitute for this recipe. Aquafaba, the liquid your beans and legumes have been soaking and cooking in, absorbs different starches, proteins and other plant properties from the beans, giving it “egg-like” properties, such as binding, emulsifying, and thickening. It’s ability to traps air, gives baked goods a fluffy lift while keeping a moist structure. Typically, 3 tablespoons of aquafaba is used to substitute 1 egg in vegan baking.
- Most common way to source aqaufaba is from a can of chickpeas.
VEGAN DUTCH BABY PANCAKES
One 6.5 inch cast iron skillet
Batter
- ¼ cup aquafaba
- 3 tbsp all purpose flour
- ¼ cup nondairy milk
- ½ tsp coconut sugar
- ¼ tsp vanilla
- Pinch of salt
Preheat your oven to 425 degrees with the iron skillet in the oven.
Blend all ingredients together in a blender.
- 1 tbsp of vegan butter
Once the oven is preheated, wait 10 more minutes for the cast iron skillet to get fully warm. Carefully, coat the cast iron skillet with vegan butter. The butter will sizzle once it hits the skillet.
Pour in the blended batter and bake for 18-20 minutes. Turn down the heat to 325 F and heat for another 8-10 minutes.
Toppings
- Handful of raspberries and blueberries
- Powdered sugar
Add raspberries and blueberries and top with powdered sugar. Serve warm and enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
