This easy and incredibly filling dairy free Dutch baby pancake is delicious and adds variety to our breakfast repertoire. When scrambled eggs are becoming too mundane, we whip this recipe out! Serve with a dusting of powdered sugar and a spoonful of berries for a special treat.
What is a Dutch Baby Pancake?
Also known as a German pancake or a puff pancake, a Dutch baby is a large pancake baked in the oven in a very hot, oiled skillet until puffed. The edges get very tall and crispy brown, while the center bakes into a light, eggy custard consistency.
Unlike typical pancakes which usually use only 1 or 2 eggs per recipe, Dutch babies use 3 eggs per 1/2 cup of flour. This gives this recipe it’s puffiness as opposed to regular pancakes which are much flatter.
Ingredients:
Eggs: I use 6 large eggs for our family of 5. If you are serving a smaller group of people, feel free to cut this recipe in half.
Flour: Unbleached all purpose flour is best for this recipe to get really fluffy and puff nice and high. Whole wheat flour just does not puff as well.
Salt: Just a pinch to keep the dairy free Dutch baby pancake from tasting bland.
Pure Vanilla Extract: Make sure you buy pure vanilla extract. Imitation vanilla, although cheaper, is made with substitutes for the real thing and contains chemicals. Pure vanilla extract will add that lovely, warm vanilla flavor to the Dutch baby pancake.
Filtered Water: We currently use a Brita Filtered Water Dispenser. However, we are planning to upgrade to a Berkey Water Filter as soon as we can! Learn more about the Berkey Water Filter HERE.
Coconut Oil: I use coconut oil as a butter substitute in this recipe. I love the crispiness it gives the outside crust of the Dutch baby as it bakes. It honestly tastes donut like to me!
Tools you May Need:
Cast Iron Skillet: a 10″ would be perfect but you can use an 8″ or a 12″ as well!
Large Mixing Bowl
Whisk
Measuring Cups
Measuring Spoons (optional): I eyeball the salt and vanilla. You can use measuring spoons and follow the measurements I have given for this recipe, but feel free to use a little more or a little less according to your personal taste.
Blender (optional): Some choose to blend the Dutch baby pancake batter together in a blender. I find that this is too much hassle for me and would rather whisk it together in a large bowl. Do whatever you prefer! The results should be the same whether you use a blender or a whisk.
Tips for making dairy free dutch baby pancakes:
- Make sure your cast iron skillet is well seasoned before starting the recipe. This will ensure the dairy free Dutch baby pancake does not stick and that it slips right out of the skillet while you are serving. If your skillet is seasoned properly, there should be no clean up required except to clean the mixing bowl and utensils.
- Preheating the cast iron skillet in the oven with the coconut oil is essential for maximum puffiness and a delicious crispy crust.
- Adding pure vanilla extract is perfect when making a Dutch baby served sweetened with fruit. If you are making a savory Dutch baby, you can opt to skip the pure vanilla extract and increase the salt slightly.
- I have found that simply using filtered water in the place of dairy milk works wonderfully in this recipe. If you would rather use a non dairy milk alternative, feel free! It will alter the flavor slightly depending on which one you choose to use. My non dairy milk of choice is oat milk currently.
- The dairy free Dutch baby pancake will be extremely tall and puffy in the hot oven. Once it has been removed from the hot oven, it will fall and return to the shape of the skillet. A light and delicious puff pastry type texture remains once it has cooled for a few minutes and is perfect with a dusting of powdered sugar!
- Our favorite topping is currently raspberries. The tart pop of flavor mixed with the powdered sugar really give the recipe an added touch.
How to make a Dairy Free Dutch Baby Pancake:
Step 1: Place the coconut oil in the cast iron skillet and place the skillet in the oven. Preheat the oven and skillet together to 425° F.
Step 2. While the oven and skillet are preheating, add the eggs, salt, vanilla, flour, and filtered water to a large mixing bowl. Whisk it all together until there are no lumps of flour left.
Step 3. Once the skillet has preheated to 425° F, place the cast iron skillet on the stove top. Pour the batter right into the skillet with the hot oil and do not stir. Gently place the hot skillet back into the oven.
Step 4. Bake for 20 minutes at 425° F. Turn on the oven light and watch the dairy free Dutch baby’s light, fluffy puffiness poof higher and higher!
Step 5. Once it is golden brown, remove the dairy free Dutch baby from the oven. Let it cool for 10 minutes in the skillet before serving. Dust with powdered sugar and top with fruit, 100% maple syrup, or honey.
There you have it! A sweet yet protein filled breakfast recipe the whole family is bound to enjoy together.
Storage:
The dairy free Dutch baby pancake can be stored in the refrigerator for 5-7 days. It can be frozen for 5-6 months.
Check out more of my breakfast recipes:
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Measuring Cups (similar)
Whisk (similar)
Ninja BL770 Mega Kitchen System
Did you make this dairy free dutch baby pancake?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Dairy Free Dutch Baby Pancake. Don’t forget to pin it for later!
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Dairy Free Dutch Baby
Equipment
- Cast Iron Skillet 8"-12"
- Large mixing bowl
- whisk
- Measuring Cup
- Measuring Spoons
- Blender (optional)
Ingredients
- 6 eggs
- 1 cup unbleached all purpose flour
- 1 cup filtered water
- 1/4 tsp salt (use more or less to taste)
- 1/2 tsp pure vanilla extract (optional)
- 3 tbsp coconut oil
Instructions
- Place the coconut oil in the cast iron skillet and place the skillet in the oven. Preheat the oven and skillet together to 425° F.
- While the oven and skillet are preheating, add the eggs, salt, vanilla, flour, and filtered water to a large mixing bowl. Whisk it all together until there are no lumps of flour left.
- Once the skillet has preheated to 425° F, place the cast iron skillet on the stove top. Pour the batter right into the skillet with the hot oil and do not stir. Gently place the hot skillet back into the oven.
- Bake for 20 minutes at 425° F. (turn on the oven light and watch the dairy free Dutch baby's light, fluffy puffiness get higher and higher!)
- Once it is golden brown, remove the dairy free Dutch baby from the oven. Let it cool for 10 minutes in the skillet before serving. Dust with powdered sugar and top with fruit or 100% maple syrup or honey.
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