Dutch Baby (Dairy-Free)

Last Updated on January 23, 2026 by Annie

This dairy-free dutch baby recipe makes the perfect breakfast or brunch treat! The light and airy batter puffs into a pillowy pancake perfect for sharing. Dust it with powdered sugar and top with berries for a bright start to your day!

2026 Update: This recipe was originally shared in March 2020. This post has been updated to include new photos, detailed directions, and additional tips. I hope you enjoy this Dutch Baby recipe.

The first time I made a dutch baby was around 5 years ago. It was a beautiful puffy pancake, loaded with butter and milk (ingredients that now haunt my dreams). In my first attempt making this sweet breakfast recipe I used a stainless steel skillet.

The skillet easily preheated in the oven before pouring the batter in and baking into bubbly dream. I feared the batter would stick to the sides and not let the pancake do its signature puff but surprisingly found it slid right out of the pan.

After getting a cast-iron skillet for Christmas (how I managed the last 10 years of baking without one is beyond me) I knew I HAD to make a dutch baby, but this time I would make it delightfully dairy-free!

WHAT IS A DUTCH BABY?

Often called a German pancake, this pancake is similar to a popover. A silky smooth batter is poured over a melted layer of butter in a hot skillet. The pancake then bakes in the oven instead of the stove to create a bubbly, high-sided pancake.

WHAT CAN YOU COOK A DUTCH BABY IN?

I have made a dutch baby in many different pans but I like using my cast iron skillet best. If you do not have a cast iron pan you can use any 9-10 inch oven-safe dish.

Stainless steel skillets and pie pans both work well.

Why We Love this German Pancake Recipe

As someone who would eat breakfast food every meal of the day, this simple dutch baby recipe makes the perfect meal anytime of day.

Some other reasons we love to whip up this dairy-free German pancake recipe include:

• Pantry Staple Ingredients. This simple dutch baby is made with ingredients you probably already have on hand.
• 30 minutes of less. This recipe whips up in under 30 minutes making it a great option when you are short on time.
• Show stopper. The pillowy finish of the baked up dutch baby is truly a beautiful show stopping dish.

Dairy-Free Changes to a Dutch Baby Pancake

There are two ingredients that make this dutch baby deliciously dairy-free.

• Non-dairy Milk– For this recipe I have used both almond milk and oat milk and been successful with billowy finishes on the pancake.
• Plant-based Butter– Melted inside the heated skillet, this layer is crucial for keeping the pancake from sticking. I have used Country Crock’s Plant-Butter to make this recipe.

HOW TO MAKE A DUTCH BABY

Ingredients You’ll Need

• Flour– All-purpose flous helps create the structure in the pancake.
• Non-dairy Milk– Helps make the batter for the dutch baby. I’ve tried almond milk as well as oat milk for this reicpe.
• Vanilla + Salt– For flavor.
• Sugar– Sweetens the dutch baby batter.
• Eggs– Gives the batter a custard-like feel making the finished product more like a pop-over and absolutely melt in your mouth delicious.
• Plant-based butter– Melts in the skillet and helps prevent the pancake from sticking to the pan.

Directions for a Dairy-Free Dutch Baby

• Set up the oven: To begin, move your oven rack to the middle and preheat to 425°F.
• Heat the skillet: Place your cast-iron skillet (or the dish you will be using to bake your dutch baby) into the oven while it preheats. This crucial step enables the German pancake to puff up and out into its distinctive shape.
• Make the batter: While the oven and skillet preheat whisk together the batter. In a medium bowl whisk flour, milk, salt, sugar, and eggs until smooth. Set aside until oven fully preheats.
• Melt the plant-based butter: When the oven reaches 425°F, remove the skillet from the oven and place 2 tablespoons of vegan butter into the pan.

• Coat the sides: Roll the butter around in the pan to ensure the whole skillet coats with the vegan butter.
• Add the batter to the skillet: Next, pour the batter into the skillet and return the skillet to the oven. REMEMBER THE SKILLET IS VERY HOT (a lesson I may or may not have learned the hard way).
• Bake the dutch baby: Use oven mitts to return the skillet to the oven and bake for 20 minutes.
• Remove from oven: After 20 minutes, remove from oven.
• Serve it up: Dust with powdered sugar and top with berries.

Helpful Kitchen Tools

Here are a few kitchen tools you might find helpful as you make this dairy-free dutch baby recipe.

• Cast Iron Skillet– I would also consider this to be a staple in your kitchen cooking tools arsenal.
• Handle Holder for Cast Iron Skillet– Great for protecting your hand from the heat of the cast iron pan after preheating and baking in the oven.
• Glass mixing bowls– Perfect for mixing up the pancake batter.

Serving Suggestions

Want to know the best ways to serve and eat this delicious dutch baby pancake? Here are a few of my favorite ways!

• Just a little plant-based butter and a drizzle of maple syrup. Like a traditional pancake.
• Top with fresh fruit such as blueberries, strawberries, or bananas.
• Dust with a generous helping of powdered sugar.
• Dollop with a helping of Vegan Tru Whip.

Storing and Re-Heating Dutch Babies

If you find yourself with some left over German pancakes, here are the best ways to store and re-heat this recipe.

• Storing: Leftover Dutch Babies can quickly and easily be stored in the refrigerator in an air-tight container for up to 3 days.
• Reheating: Place the left over dutch baby on a microwave-safe plate and heat for about 30 seconds or until it reaches the desired temperature. Top it up with your favorite toppings and enjoy.
• Make ahead: If you want to cut down on prep for a brunch I would suggest making the batter no more than 3 days in advance. Then preheat your oven and skillet, melt the butter in, pour in the prepared batter, and bake!

PRO TIPS TO PUFFY GERMAN PANCAKES

I have made this recipe quite a few times over the years and there are a few tips I have picked up along the way.

• Move the oven rack down before preheating so your pancake does not puff up too close to the heating element in your oven.
• Always preheat the skillet in the oven before you add the butter and batter.
• Coat every inch of the pan in butter to prevent the batter sticking.
• Re-whisk the batter. Just before you pour the batter into the skillet give it an extra whisk before going into the hot skillet.

More Dairy-Free Pancakes

Looking for sweet pancake recipes to make in the morning? Here are some dairy-free pancakes sure to be a hit!

• Dairy-Free Oatmeal Pancakes
• Chocolate Protein Pancakes
• Dairy-Free Buttermilk Pancakes

If you tried this dairy-free German pancake recipe please let me know in the comments below!

You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!

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