This Vegan Dutch Baby Recipe (German pancake) is delicious and healthy, made with aquafaba in place of eggs. It’s baked in a hot skillet with crispy edges and a soft center. Topped with macerated strawberries and coconut whipped cream, you’ll love it for breakfast, brunch, or even dessert!

Vegan Dutch baby in a hot skillet with macerated strawberries.

⭐️What is a Vegan Dutch Baby?

A vegan Dutch baby, also known as a German pancake, is a vegan version of the traditional Dutch baby. This airy pancake with dramatic puffy edges was one of my favorite recipes to make as a kid. The batter is simple, made with lots of eggs, dairy milk, and flour, then baked in a piping hot cast iron skillet with melted butter. It’s the eggs that make it puff up, just like in Yorkshire pudding.

This vegan version uses aquafaba, which is the liquid from a can of chickpeas/garbanzo beans, in place of eggs. It bakes up with crispy edges and a soft center. The puff is less dramatic, but it tastes just as delicious! Topped with macerated strawberries and coconut whipped cream, it feels like you’ve just pulled off a little breakfast magic.

Slice of vegan Dutch baby with macerated strawberries.

🔖 Simple Ingredients

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s an overview of what you’ll need, plus some substitutions too.

Ingredients for vegan Dutch baby with macerated strawberries.

Refined coconut oil- Solid at room temperature, refined coconut oil has a neutral taste and a high smoke point. Vegetable oil or canola oil will work too if that’s what you have on hand.

All-purpose flour- This flour has just the right amount of structure to allow the batter to puff up as much as possible in this eggless recipe. Although I haven’t tested it, I feel a 1 to 1 gluten-free baking flour would work too.

Organic cane sugar- Choose organic to be sure it’s vegan-friendly. Coconut sugar is a healthier sweetener, keeping in mind it will taste less sweet and will color your batter slightly brown.

Baking powder- This leavening agent works without adding an acid, like vinegar or lemon juice, to make the batter puff up in the oven. Use a double-acting, aluminum-free baking powder like Rumford Baking Powder.

Fine sea salt- This small-grain salt dissolves quickly in baked goods. Diamond Crystal Kosher Salt will also work in this recipe.

Creamy plant-based milk- Use your favorite thick and creamy vegan milk. Soy milk, full-fat oat milk, creamy almond milk, and cashew milk are good options. I don’t recommend using canned coconut milk, which is too thick and leaves a coconut aftertaste.

Aquafaba- The liquid from a can of chickpeas/garbanzo beans is called aquafaba! It mimics the properties of eggs and egg whites, making it a wonderful vegan egg alternative. Some vegan Dutch baby recipes call for flax eggs. After multiple tests, I found aquafaba to create a better puff and overall texture.

Vanilla extract- This helps our vegan Dutch baby taste sweet. If you are making a savory vegan Dutch baby, swap out this ingredient for savory spices like garlic powder, onion powder, and dried herbs.

Ripe fresh strawberries- The key ingredient in macerated strawberries and the BEST topping!

Lemon juice- Go for freshly squeezed lemon juice. It has the cleanest flavor!

🍳 Equipment You’ll Need

A 10-inch cast iron skillet or oven-safe skillet is what you’ll need to make this recipe.

You’ll also need some kitchen essentials like a mixing bowl, measuring cups and spoons, a whisk, and a knife to slice the strawberries.

🥣 How to Make a Vegan Dutch Baby with Macerated Strawberries (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

1. Add the sliced strawberries to a medium mixing bowl. Sprinkle with sugar, lemon juice, and salt. Gently stir until the strawberries are well coated and the sugar begins to dissolve in the lemon juice. In a few minutes, you’ll see them start to glisten with strawberry syrup collecting at the bottom of the bowl.

2. Cover the bowl and let them sit at room temperature for at least 30 minutes - 60 minutes is ideal. (even up to 24 hours in the fridge) Gently stir once or twice during the resting period to coat the strawberries in their natural juices. During the macerating process, they will become increasingly soft, vibrant, and glossy.

3. Plop 2 tablespoons of refined coconut oil in a 10-inch cast iron skillet or oven-safe skillet. Preheat the oven along with the skillet on the center rack to 425°F / 218°C. Use the top and bottom bake element if you have that option.

4. Meanwhile in a medium mixing bowl, whisk the flour, sugar, baking powder, and salt.

5. In a small bowl or liquid measuring cup whisk the plant-based milk, aquafaba, and vanilla.

6. Make a well in the center of the dry ingredients and pour in the milk mixture. Energetically whisk for 1 minute until many little bubbles begin to rise to the surface. It will look like pancake batter. Let the batter rest for 15 minutes. See note 1.

7. After the oven has reached 425°F / 218°C, whisk the batter again to activate the bubbles. Then use oven safe gloves to remove the hot pan from the oven. Slowly pour in the batter so that it evenly covers the bottom of the pan, taking care to avoid hot oil spatter.

8. Bake at to 425°F / 218°C for 17-22 minutes. When the edges are crispy and golden brown and the center is set, it’s done. (It will take less time with the top and bottom bake element and more time with the bottom only bake element.) See note 2

9. Let cool to a reasonable temperature for eating, slice into wedges, and serve topped with macerated strawberries, a drizzle of strawberry sauce, and coconut whipped cream. Enjoy!

Notes:

Note 1: The batter can be refrigerated for up to 24 hours before baking. Bring the batter back to room temperature and energetically whisk it again to reactivate the bubbles before pouring it into the preheated pan.

Note 2: The interior should be soft, custard-like, and slightly springy. In contrast, the edges are light, golden, and crispy.

Vegan Dutch baby topped with macerated strawberries and coconut whipped cream.

❄️ How to Store

This recipe is best eaten right after baking. If you do have leftovers, cool them first and store them in an airtight container in the refrigerator for 3-5 days.

Reheat in a 350°F / 175°C oven for about 5-8 minutes to help it crisp back up. In a pinch, reheat in a microwave, keeping in mind the texture may turn out chewy.

Make-ahead tip! Cover the batter and store it in the fridge for up to 24 hours. Then bring it back to room temperature and whisk again before baking. You can make the macerated strawberries up to 24 hours ahead of time, too. Just be sure to store them in the fridge as well.

🍓 Topping Ideas

While I am a HUGE fan of these macerated strawberries from Food 52 , there are SO many delicious toppings to try!

1️⃣ Keep it simple with fresh berries and a generous sprinkle of powdered sugar (icing sugar)

2️⃣ Maple syrup is always a classic that never fails.

3️⃣ The Homemade Nuttella from my new e-cookbook Tasty Toast is next-level delicious and a great way to hit your protein count and satisfy chocolate cravings at the same time. Or try this 2-ingredient Chocolate Peanut Butter Spread.

4️⃣ It is strawberry season after all, so why not make healthy Strawberry Chia Jam with Maple Syrup?!

5️⃣ For my lemon lovers, the Easy Lemon Curd in Homemade Vegan Pop-Tarts will make your vegan dutch baby taste like lemon meringue pie!

6️⃣ Feeling cozy? Try Small Batch Apple Butter on top. No need to wait for fall!

A slice of vegan dutch baby on a plate next to a skillet.

✅ Helpful Tips

Preheat your oven-safe skillet and the oven at the same time.

It is *essential* to preheat the cast iron skillet (or oven-proof skillet) and the oven at the same time. The pan and oil must be very hot for the edges to crisp up and the center to quickly cook without becoming oily or gummy.
The key is to have the skillet and oil at 425°F, yet no hotter, or the oil will begin to smoke, infusing the batter with a bitter taste.

Use refined coconut oil.

This neutral-tasting oil has a higher smoke point than unrefined coconut oil. Vegetable oil is another option with a high smoke point of 400-450°F. I don’t recommend using extra virgin olive oil, which has a strong flavor and a smoke point of 375-410°F.

Let the batter rest after mixing.

Resting the batter allows the flour to fully hydrate, developing a smoother texture with better structure. This will help your vegan Dutch baby puff up as much as it can when baking.

❓Frequently Asked Questions

Can I use a blender or food processor to mix the batter?

Yes, if that’s easier for you! I initially tested this recipe using a high-powered blender to mix the batter. I found that the dry ingredients would stubbornly cling to the sides of the container, needing to be scraped down a few times. In the end, a bowl and a whisk are just as effective with less cleanup.

Do I need a 10-inch cast iron skillet?

A 10-inch cast iron skillet or oven-safe skillet is the perfect size for the amount of batter in this recipe. If you use a smaller skillet (6-8 inches), the batter will become sadly gummy in the center even after the edges are done cooking.

Can I make a savory version of this vegan Dutch baby recipe?

Absolutely! In fact, the non-sweet Vegan Yorkshire Pudding recipe in my Carol’s Vegan Holiday e-Cookbook was the inspiration for this recipe. Simply omit the sugar and vanilla, then follow the directions as written. You can even add additional savory flavors to the batter, such as garlic powder and onion powder, or herbs like rosemary, thyme, or sage.

A slice of vegan Dutch baby on a plate with strawberries.

❤️More Vegan Brunch Ideas

Aren’t you loving these longer days? It makes me want to take every meal outside. Here are a few vegan brunch ideas to make the most of patio season!

Silken Tofu “Yogurt”

Vegan Bacon Mushroom Spinach Quiche

Vegan Chocolate Zucchini Bread with Spelt Flour

Vegan Shakshuka with Chickpea Flour Eggs

Tofu Scramble with Spinach

Savory Chickpea Nettle Pancakes

Vegan Dutch baby on a plate for summer brunch.

I tested this recipe 10 (!) times to nail the texture so you can stride into the kitchen with confidence. I hope it brings you the same joy as it has brought me along the way. Happy baking and until next time, take care. 🍓

X,o,

❄️ How to Store

Store in an airtight container in the refrigerator for 4-5 days. Give it a little stir before using for extra creaminess.

❓Frequently Asked Questions

Does silken tofu need to be pressed?

Nope! Silken tofu comes in a shelf-stable box. Simply open the box and slide the fresh tofu into a blender or food processor.

Can I use other sweeteners?

Powdered sugar is your best option here. It quickly dissolves, leaving no gritty texture. Another option is date sugar if you want to keep this recipe refined sugar-free. I don’t recommend using liquid sweeteners, which will make your dairy-free tofu yogurt runny.

Will this tofu have the same health benefits as cultured versions?

In short, no. It lacks probiotics, which are the beneficial live bacteria that promote gut health. However, it is a good source of protein.

For step-by-step instructions with photos, scroll up to blog post!

Nutrition Facts

Calories

87.5

Fat (grams)

4 g

Sat. Fat (grams)

1 g

Carbs (grams)

21 g

Fiber (grams)

0 g

Net carbs

21 g

Sugar (grams)

17 g

Protein (grams)

12 g

Sodium (milligrams)

8 mg

Cholesterol (grams)

0 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Vegan Dutch Baby Recipe with Macerated Strawberries

Table of Contents

⭐️What is a Vegan Dutch Baby?

🔖 Simple Ingredients

🍳 Equipment You’ll Need

🥣 How to Make a Vegan Dutch Baby with Macerated Strawberries (with photos)

Notes:

❄️ How to Store

🍓 Topping Ideas

✅ Helpful Tips

❓Frequently Asked Questions