Name: Vegan Dutch Baby
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Cuisine: Other

The Urben Life Verified

October 7, 2025

8 Ingredients

MEDIUM

This vegan dutch baby recipe is easy to make yet looks super impressive. Its golden brown, crispy edges and custard-like center is delicious served with fresh berries and lemon juice. If you've never tried a German pancake, now is the time! Dutch babies are fluffy, airy, and delicious. The traditional recipe calls for lots of eggs but my vegan version uses a flax egg and aquafaba plus plant-based milk to make it 100% vegan.

From the Cook

1/3

Vegan Dutch Baby

The Urben Life Verified

Ingredients

servings

WarningPeanuts and 3 other allergens identified

Instructions

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Instructions

Preheat oven to 425F and spray a round baking dish with cooking oil. If using a cast iron skillet, place inside the oven to warm.

Mix ground flaxseed and water together to create a flax egg then set aside.

Once flax egg has gelatinized, add it to a small blender with aquafaba, dairy-free milk, flour, sugar, vanilla, and salt. Blend until well combined.

Pour mixture into baking dish and bake for 25 minutes. The dutch baby should have slightly risen, golden brown sides and a custard-like center. If using a cast iron skillet, melt 2 tablespoons of vegan butter in hot skillet before pouring the mixture in.

To serve, sprinkle powdered sugar on top and garnish with your favorite fresh fruit.

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My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.