Dutch Baby (Dairy-Free)
Last Updated on September 10, 2022 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!
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 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.
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.
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 litte 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
- 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
To get those beautiful golden puffs throughout your dutch baby, make sure you heat the skillet in the oven during preheating. If you forget this step, put the skillet in the oven BEFORE you pour in the plant-based butter and batter so you can still achieve the puffy finish.
Did you forget to preheat the skillet and notice the butter not melting? If you think it looks silly to have lumps of butter in the pan you are completely right. Hopefully, you see the lumps and go “that’s not right” remove the butter, heat the pan, and place the butter back in.
DAIRY FREE CHANGES TO DUTCH BABY
Two simple swaps take this from a dairy-filled to a dairy-free breakfast.
- First swap out butter for vegan or plant-based butter.
- Replace milk with non-dairy milk. I have used almond milk and oat milk to make this recipe and thye both worked perfectly.
OTHER DELICIOUS BREAKFAST RECIPES
Man oh man breakfast is without a doubt my favorite meal of the day. While I tend to be a savory breakfast eater, it would appear that these sweet breakfast treats are some of my most shared recipes!
Double Chocolate Pancakes– Who doesn’t want to start their morning off with a stack of chocolate-filled chocolate pancakes?
Pumpkin Spice Cinnamon Rolls– These seasonal cinnamon rolls pack all of the delicious fall flavor into every bite!
Buttermilk Pancakes- This dairy-free adaptation to a classic pancake means every morning can be filled with a fresh stack of flapjacks!
Did you make these delicious and puffy Dutch Baby pancakes? They would be the perfect breakfast or brunch recipe to make for Easter or Mother’s Day this year! Snap a quick picture and share them on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
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Dutch Baby
This light and pillowy German Pancake makes the perfect low effort breakfast or brunch recipe!
Ingredients
- ⅔ cup Flour
- ⅔ cup Almond Milk
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- ½ Tablespoon Sugar
- 3 Eggs
- 2 Tablespoons Vegan Butter cup into 1 Tbsp cubes
Instructions
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Move the rack to the middle of the oven and preheat to 425°F. Place cast iron skillet into the oven while it preheats.
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In a medium bowl whisk together ⅔ cup flour, ⅔ cup almond milk, 1 teaspoon vanilla, ¼ teaspoon salt, ½ Tablespoon sugar, and 3 eggs until smooth. Set aside until oven in preheated.
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When oven finishes preheating, remove the skillet and place 2 Tablespoons vegan butter in the pan. Swirl to coat the skillet. Next, pour the batter into the skillet and bake for 20 minutes.
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Remove from oven and dust with powdered sugar and top with berries.
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