Skip to Content

Vegan & Gluten-Free Dutch Baby {5 ingredients}

VGF

My 5-ingredient  vegan and gluten-free Dutch baby (oven puffed pancake) is  a perfect fast food meal, whether for breakfast, brunch or dinner. Traditionally made with eggs, milk, and all-purpose flour, my version is free of eggs, dairy & gluten.

cast iron skillet filled with vegan and gluten-free Dutch baby pancake

They say that man cannot live by bread alone, but as far I know, they’ve never said anything about a woman and pancakes.

And if I’m to be perfectly honest with you readers, I confess I could easily forgo a majority of meals so long as I have an ample supply of pancake ingredients on hand. (Add some coffee to the equation, and I am all set.)

One of my favorites in the pancake department (mmm…pancake department…) is the humble Dutch Baby.

slice of vegan and gluten-free Dutch baby pancake

What is a Dutch Baby?

Made from a simple batter, a Dutch baby (also known as an oven pancake, puff pancake, Bismarck, Dutch puff, or German pancake) is a glorious puff of a pancake that is traditionally made with eggs, butter, milk and all-purpose flourMy mother made them all the time when I was little, and I (along with my brother and sister) loved them. 

How to Make a Vegan, Gluten-Free Dutch Baby

Unlike the original, my newfangled version of the Dutch baby is

  • Vegan (no eggs, butter, or milk)
  • Gluten-free 
  • Lower in fat (my mom’s traditional recipe had 1/2 cup butter for a medium size Dutch baby)

But the method for making the pancake is the same:

  1. Heat or melt the fat in a cast-iron skillet (in the oven)
  2. Mix up a simple batter in a blender
  3. Pour the batter in the hot skillet (keep it plain, or add some fruit)
  4. Bake for about 30 minutes.
  5. Eat!

close-up of a cast iron skillet filled with a Dutch baby (puffed pancake)

Ingredients for a Vegan, Gluten-Free Dutch Baby

To make this darling of a pancake, you will need 5 ingredients:

  • All-purpose gluten-free flour blend: Use any brand, but opt for one that specifically says that it can be used measure-for measure (1:1 ratio) for all-purpose flour.
  • Flaxseed meal: This adds both fat (in the form of healthy omega-3 fatty acids) and structure to the pancake in the absence of eggs.
  • Non-dairy milk: Use any variety except for full-fat coconut milk.
  • Baking powder: Without eggs, the batter needs a lift from leavening to achieve some puff.
  • Vegan margarine: Use a stick variety (less water than tub forms of margarine), or use your favorite oil (e.g., coconut, avocado, grapeseed,  safflower)

You can add some vanilla, if you like, or toss in some fresh berries or fruit before baking.

This is one of the most comforting meals you can make (in minutes, with minimal ingredients). Freshly puffed from the oven, it provides a guaranteed dose of cheer. Try it for yourself :).

vegan gluten-free Dutch baby in a cast iron skillet

 

Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cast iron skillet filled with vegan and gluten-free Dutch baby pancake

Vegan & Gluten-Free Dutch Baby (5 ingredients)


  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 33
  • Total Time: 38 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

My 5-ingredient, vegan and gluten-free Dutch baby (oven puffed pancake) is perfect fast food meal, whether for breakfast, brunch or dinner. Traditionally made with eggs, milk, and all-purpose flour, my version is free of eggs, dairy & gluten.


Ingredients

Scale
  • 2 tablespoons (30 mL) vegan margarine (see notes for options)
  • 2 and 3/4 cups (425 mL) non dairy milk
  • 1 and 1/3 cups all-purpose gluten-free flour blend (1:1 variety; see notes)
  • 1/4 cup flaxseed meal
  • 2 teaspoons baking powder (certified GF, as needed)
  • Optional/adjustable: 1/8 teaspoon fine sea salt
  • Optional: 1 teaspoon vanilla extract

Suggested Toppings & Add-Ins

  • Maple Syrup
  • Fresh blueberries, raspberries or diced fruit
  • Powdered sugar

Instructions

  1. Preheat oven to 400F (200C). Place the margarine in a 9-inch (22.5 cm) cast iron skillet. During the last five minutes of preheating, place the skillet in the oven to melt the margarine.
  2. In a blender, process the milk, flour, flax, baking powder, optional salt and optional vanilla until completely blended and smooth.
  3. Remove the skillet from the oven and pour in the batter (if you like, scatter up to 3/4 cup fresh berries or diced fruit over batter).
  4. Bake in the preheated oven for 28 to 33 minutes until puffed at the edges and golden brown. Cut into edges and serve immediately with suggested toppings, as desired.
  5. (Note: Dutch babies begin to lose their puff soon after coming out of the oven :))

Notes

Flour Options: 1:1 means the gluten-free flour can be used for all-purpose flour in a ratio of 1 cup to 1 cup. If you do not need this to be gluten-free, simply sub in regular all-purpose flour.

Margarine Tips & Suggestions:  I used Earth Balance buttery sticks in my testing. Do not use tub-style margarine as it has a much higher water content than sticks. An equal amount of oil (e.g., coconut oil, avocado oil, safflower oil) can also be used.

  • Category: Breakfast
  • Method: Baking

Nutrition

  • Serving Size: 1/6 of pancake
  • Calories: 156
  • Sugar: 0 g
  • Sodium: 233 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 21.6 g
  • Fiber: 2.7 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: Dutch baby, puffed pancake German pancake, vegan, egg-free, gluten-free, dairy-free, healthy

 

 

Previous
Chickpea Flour Chocolate Chip Cookies {vegan}
Next
Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sarah

Sunday 20th of December 2020

This never got done in the center, though I left it for a lot longer than I was supposed to. Any ideas why?

Mary

Saturday 10th of February 2018

Camilla, this is a great recipe. Loved by my non-vegan husband , 3 year old and 14 year old alike!

Elia

Tuesday 25th of April 2017

Ever since my blood test came back diagnosing gluten and lactose intolerance, this is probably one of my favorite and most made breakfasts, with the exception of my large fruit smoothies. I make a quarter-size (divide all by 4) and bake in a small skillet. I add different fruits and spices depending on the time of year. Thanks for a great recipe!

Haley

Tuesday 13th of September 2016

oh yum! I confess that I too have had pancakes for my dinner many a night. I made this with regular flour (not gluten free) plus raspberries & blueberries and it is the bomb. Thanks!

patty

Friday 15th of July 2016

hello from patty in germany. these are wonderful. appreciate the vegan and gluten-free option, it is very good and very traditional tasting, too!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry