Vegan Gluten-Free Dutch Baby (5 Ingredients, Easy) (2024)

My 5-ingredientvegan 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.

They say that man cannot live by bread alone. As far I know, they have never said anything about a woman and pancakes.

And if I am 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 golden.)

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

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 flour. My mother made them all the time when I was little, and I (along with my brother and sister) loved them.

Recipe Benefits

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

• Vegan (egg-free, dairy-free)
• Gluten-free
• Fast and easy to make
• Can be served for breakfast, brunch or dinner
• Frugal

Ingredients for a Vegan, Gluten-Free Dutch Baby

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

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. I use King Arthur brand 1:1 Gluten-Free 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. I like using creamy oat milk or hemp milk best.
• Baking powder: Without eggs, the batter needs a lift from leavening to achieve some puff. Use a gluten-free certified brand, as needed.
• Vegan butter: Use a stick variety (less water than tub forms of margarine), or use your favorite oil (e.g., coconut, avocado, grapeseed, safflower)

You will also need a small amount of water. Regular tap water, or filtered water, is what I use. I like to add some salt to the recipe, but it is not necessary to add it for the recipe to “work” (hence feel free to leave it out or add an amount that you prefer). You can add some vanilla extract, if you like, too.

Step By Step Directions for the Vegan Gluten-Free Dutch Baby

Note that the complete directions are also in the recipe card below.

1. Place a 9-inch (22.5 cm) cast iron skillet in the oven.
2. Preheat the oven to 400F (200C). While the oven preheats and the skillet heat, blend the milk, water and flaxseed meal in a blender until combined. Let stand for 10 minutes (this allows the flaxseed meal to absorb the liquid).
3. Add the flour, baking powder, optional salt and optional vanilla to the blender. Blend until smooth, scaraping down the sides, as needed.
4. As soon as the oven is preheated, open the oven and add the vegan butter to the skillet. Close the door for 30 seconds to melt the butter or coconut oil.
5. Remove the skillet and immediately pour in the Dutch baby batter. Bake in the preheated oven for 28 to 33 minutes until puffed at the edges and golden brown.
6. Cut into wedges and serve immediately with suggested toppings, as desired.(Note: Dutch babies begin to lose their puff soon after coming out of the oven).

Suggested Toppings

• A little powdered sugar (confectioners’ sugar), sifted over the pancake
• Squeeze of fresh lemon juice
• Drizzle of maple syrup
• Fresh berries or diced fruit
• Cinnamon apples
• Sprinkle of cinnamon
• Sprinkle of brown sugar or coconut sugar
• Jam or preserves
• Or…chopped or shaved dark chocolate!

PRO TIPS

1. In order to achieve a puffy pancake, the batter must be poured into a very hot skillet. This allows the middle of the pancake to bake through and also makes the sides of the pancake curl up at the edges of the skillet.
2. Use room temperature milk and water to achieve the best puff to your pancake!

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

Happy baking!

FAQ

Is there a Substitute for the Gluten-Free Flour Blend?

Yes. If you do not need the recipe to be gluten-free, an equal amount of all-purpose flour can be used. I do not recommend use whole wheat flour.

Single ingredient gluten-free flours (e.g., almond flour, coconut flour, oat flour, brown rice flour, white rice flour, chickpea flour) will not work as substitutes in this recipe.

Can I Add Other Flavorings to the Vegan Gluten-Free Dutch Baby Recipe?

Yes! Feel free to add a 1/2 teaspoon of your favorite spice or spice blend (e.g., cinnamon, cardamom, pumpkin pie spice) to the batter, along with the flour. Other extract (e.g., almond extract, orange extract, lemon extract) or finely grated citrus zest (e.g., lemon zest, lime zest, orange zest) can also be added to the batter.

I Do Not Want to Use Vegan Butter or Coconut Oil. Can I Substitute Something Else?

Yes! You can use an equal amount of the vegetable oil or non-hydrogenated vegan shortening of your choice. For example, avocado oil or safflower oil.

Can I Make this Oven Pancake Without a Blender?

Yes! A food processor or immersion blender can also be used. The batter can also be made by hand using a bowl and a wire whisk.

Can This be Made without Oil?

It might be possible in an oven-proof, nonstick ceramic skillet, but I have not tested it. It will very likely stick to the skillet.

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Vegan Gluten-Free Dutch Baby (5 ingredients)

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Inactive Time: 10 minutes

Total Time: 35 minutes

See Also

Recipes — The Boy Who Bakes

A 5-ingredient, vegan gluten-free Dutch baby (oven puffed pancake) is the perfect fast food meal, whether for breakfast, brunch or dinner. It is frugal, too!

Ingredients

• 1 cup (mL) non dairy milk (e.g. oat milk), at room temperature
• 1/2 cup room temperature water
• 1/4 cup (26 g) flaxseed meal
• 3/4 cup all-purpose gluten-free flour blend (see notes)
• 1 and 1/2 teaspoons baking powder (certified GF, as needed)
• Optional: 1/8 teaspoon salt
• Optional: 1/2 teaspoon vanilla extract
• 2 tablespoons (30 mL) vegan butter or coconut oil (see notes for options)
• Suggested Toppings & Add-Ins: Powdered sugar, maple syrup, fresh berries or diced fruit

Instructions

1. Place a 9-inch (22.5 cm) cast iron skillet in the oven. Preheat oven to 400F (200C).
2. While the oven preheats and the skillet heat, blend the milk, water and flaxseed meal in a blender until combined. Let stand for 10 minutes.
3. Add the flour, baking powder, optional salt and optional vanilla to the blender. Blend until smooth, scaraping down the sides, as needed.
4. As soon as the oven is preheated, open the oven and add the vegan butter or coconut oil to the skillet. Close the door for 30 seconds to melt the butter. Remove the skillet and immediately pour in the Dutch baby batter.
5. Bake in the preheated oven for 18 to 22 minutes until puffed at the edges and golden brown. Cut into wedges and serve immediately with suggested toppings, as desired.
6. (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. I use King Arthur Flour 1:1 Gluten-Free Flour Blend. If you do not need this to be gluten-free, simply sub in regular all-purpose flour.

Vegan Butter Tips & Alternatives: 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.

Tip: Do not use single ingredient gluten-free flours: Single ingredient gluten-free flours (e.g., almond flour, coconut flour, oat flour, brown rice flour, white rice flour, chickpea flour) will not work as substitutes in this recipe.
Optional Flavorings: Feel free to add a 1/2 teaspoon of your favorite spice or spice blend (e.g., cinnamon, cardamom, pumpkin pie spice) to the batter, along with the flour. Other extracts (e.g., almond extract, orange extract, lemon extract) or finely grated citrus zest (e.g., lemon zest, lime zest, orange zest) can also be added to the batter.
Blender Alternatives: A food processor or immersion blender can also be used. The batter can also be made by hand using a bowl and a wire whisk.

Nutrition Information

Yield 4Serving Size 1/4 of pancake
Amount Per ServingCalories 186Total Fat 9gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 8gCholesterol 0mgSodium 188mgCarbohydrates 22gFiber 3gSugar 2gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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