The easiest vegan Dutch baby, made in the blender and topped with brown sugar sauteed pears and apples! One bowl and ready in 45 minutes.
This post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep this space possible!
You know when you just really NEED brunch but don’t want to make the effort to put on real pants and go out into the world (aka my struggle every Sunday)? This vegan Dutch baby is going to solve all of your brunch at home problems. I usually love a savory breakfast (give me ALL the potatoes) but sometimes, I really just crave a sweet breakfast. Now, I love pancakes and waffles as much as the next girl, but I’ve discovered my new favorite easy vegan breakfast, a vegan Dutch baby!
I wasn’t sure if it would turn out like a true Dutch baby, getting all puffy in the oven and them deflating into a gorgeous pancake-like treat, but it totally did! Top with brown sugar sauteed apples and pears and I would gladly eat this Dutch baby pancake for breakfast for a couple weeks in a row (and maybe I did). The best thing about baking up this vegan Dutch baby is that you can blend up the batter in just a few minutes, stick it in the oven and saute the apples and pears while it bakes.
I will say that this would be a perfect holiday weekend breakfast or brunch treat! It’s great to blend the batter up and then prepare the rest of breakfast while it’s baking. I know I always struggle with making sure everything for brunch is done at the same time (then the potatoes are cold or the waffles aren’t crispy anymore #struggle), so this is a good dish to gauge time and make sure everything is done in under an hour. I also think this would be perfect with a little extra cranberry sauce slathered on, if you have any leftover from the Thanksgiving holiday!
What is a Dutch baby?
Excuse me, I’ve been rambling on and on about how amazing this Dutch baby recipe is and I haven’t even explained what the heck it is! Some of you likely already know what a Dutch baby pancake is, but I know this brunch treat isn’t served many places. As usual, The Kitchn explains it best. In short, a Dutch baby pancake tastes like a pancake and a crepe had a baby.
A vegan Dutch baby pancake starts out as a thin batter and it gets poured into a hot skillet. Once the batter’s in the skillet, you immediately pop it into the oven and let the heat work its magic. The Dutch baby first puffs up enormously in the oven, and then once you set it back onto your counter the whole thing deflates and you’re left with a chewy, delicious breakfast. Dutch baby pancakes are typically served hot with jam or cooked fruit and are sprinkled with powdered sugar.
How to make a Dutch baby pancake
I’ve tried to make this vegan Dutch baby pancake recipe as simple as possible. Tofu gives this vegan Dutch baby that signature soft, chewy texture regular Dutch babies are known for. To make the pancake batter, add all the ingredients into a blender and blend on high speed until a creamy batter has formed.
Then, pour the batter into a well greased cast iron skillet and bake for 25 minutes, or until the Dutch baby pancake has turned a lovely golden brown (remember: it’ll be super puffy when you first take it out of the oven).
While the Dutch baby is baking, sauté the apples and pear in a skillet until softened. Once the pancake has been pulled out the oven and it’s deflated, top it with the fruit mixture and dig in!
More vegan breakfast recipes on Heart of a Baker:
- Apple Cinnamon Vegan French Toast Casserole
- Vegan Cranberry Scones with Candied Ginger
- Chocolate Granola Pancakes
- Vegan Lemon Poppyseed Muffins
- Lemon Curd and Raspberry Almond Waffles
Vegan Dutch Baby with Caramelized Apples and Pears
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
The easiest vegan Dutch baby, made in the blender and topped with brown sugar sauteed pears and apples! One bowl and ready in 45 minutes.
Ingredients
For the Dutch baby:
- 1 tablespoon coconut oil
- 1/3 cup almond milk
- 7 ounces silken tofu -This would be equal to half of a block of tofu (I used Nasoya)
- 1 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
For the topping:
- 1 apple (sliced)
- 1 pear (sliced)
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons coconut oil
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350ºF. Lightly grease a cast iron skillet and set aside.
- To make the Dutch baby batter, combine the coconut oil, almond milk, silken tofu and vanilla in a blender on medium high until smooth. Add the flour, granulated sugar, salt, nutmeg and cinnamon and blend until combined.
- Pour the batter into the greased cast iron skillet and bake for 25 to 30 minutes, or until the top of the Dutch baby is golden brown.
- While the Dutch baby is baking, prepare the topping. Heat a large skillet over medium high heat and melt the 2 tablespoons of coconut oil. When melted, add in the apple, pear, brown sugar and cinnamon. saute until apple and pears are tender and coated with the brown sugar mixture, which will take about 10-15 minutes. Remove from heat and set aside until the Dutch baby is done.
- Top the Dutch baby and sprinkle with powdered sugar.
Nutrition
- Serving Size: 1 piece
- Calories: 176
- Sugar: 14
- Sodium: 16
- Fat: 8
- Carbohydrates: 25
- Protein: 3
Keywords: vegan dutch baby
thenomadicvegan says
Hi Abby,
I’ve never heard of a Dutch baby before! Had to do a little research and discovered that the “Dutch” refers to the Pennsylvania Dutch. No wonder I’ve never seen them here in Europe. Congratulations on your wedding! I can’t wait to read more about it.
Liz @ Floating Kitchen says
I just adore Dutch babies! One of my favorite things to make for breakfast because they are just so easy. You’re looks exceptionally good! I can’t wait to hear more (and see more!) about the wedding. I watched the video and it’s pretty funny! Glad the cake got rave reviews! XO
The Frosted Vegan says
OH man, that video! I can’t wait to see the whole thing,but the sausages were the best 🙂 Let’s please have another get together so we can have post-wedding wine and cookies?! xoxo
cardigansarah says
hi there! If I don’t have a iron skillet – what can I use?
The Frosted Vegan says
Hi! I haven’t tried it using anything else, but you may be able to use a cake pan? I’m not sure how it would affect the baking of the pancake!
Tessa | Salted Plains says
This looks amazing, Abby!! So non-fuss too! I cannot wait to see more wedding pics!! 🙂 xo
The Frosted Vegan says
YAY! Thanks Tessa! Your sweet message was exactly what I needed on that day 🙂 xoxo
Heidi Kokborg says
A million times congratulations on getting married! That’s so wonderful.
& the caramelized apples and pears look heavenly!
The Frosted Vegan says
Thank you Heidi, it feels wonderful!
Kelsey @ Appeasing a Food Geek says
A. Congrats on getting married! So many celebratory emojis to you!
B. I cannot wait to see the pics 🙂
C. This looks so yummy! I love Dutch babies! And I can’t wait to try it with tofu!
Killin it with the caramelized apples and pears XOXO
The Frosted Vegan says
ALLLLL the emojis!! Thanks love, you are too sweet! xoxoxo
whiskandshout says
Those apples and pears are the perfect topping for this dutch baby! Can’t believe it’s vegan, that texture of pancake is definitely hard to achieve 🙂
The Frosted Vegan says
It is! THat’s why I had to give it SO many tries 🙂
Aunt Rosemary says
Your wedding was so much fun .Your face was radiant and you never stopped smiling. Your handsome hubby is a lucky guy. (You are right! The cake was divine!!!!)
The Frosted Vegan says
Thank you Aunt Rosemary! I’m so happy everyone loved the cake, we are still eating the leftovers at our house 🙂
Lisa says
Can I use vegetable oil rather than coconut oil ?
The Frosted Vegan says
Hi Lisa! I haven’t tried vegetable oil, but it should still work!
Cadry's Kitchen says
Congratulations on your nuptials!! Can’t wait to hear all about it!
The Frosted Vegan says
Thank you Cadry! xoxo
kathryn @ The Scratch Artist says
Congratulations!! I somehow missed the Instagram photo/announcement. You look beautiful! I’m looking forward to hearing and seeing more from the wedding. This dutch baby looks amazing!
The Frosted Vegan says
Thank you Kathryn!! As soon as we get pictures back, you better believe there will be a post 🙂
jo chanin says
Congrats! I love a good dutch baby. Would coconut flour work?
The Frosted Vegan says
Hi Jo, I haven’t tried coconut flour, so I’m not sure if it would work, but if you wanted to make this gluten free, I would recommend using a gluten free flour blend. I’m afraid the coconut flour would provide enough substance to make it turn out correctly!
Kate says
Oh man, this Dutch baby looks great! I never would have thought to substitute tofu for the eggs. Congratulations on your wedding, Abby!!! xo.
The Frosted Vegan says
Thank you dear Kate! I can attest that this is so good, I’ve eaten a few of them already 🙂
Sarah | Broma Bakery says
Getting married YAAAS! I loved loved loved your dress, and you both looked so happy. <3 Can't wait to see photos. But this dutch baby will suffice for now 🙂
The Frosted Vegan says
Ahh thank you!! I am waiting (not so) patiently for the rest of the pictures, eek!! xoxo
Annie | Maebells says
I make dutch babies often but never with tofu! What a fun addition! These look just beautiful!
The Frosted Vegan says
Thank you Annie! It worked surprisingly well 🙂
Maren says
I’ve tried this recipe several times, and it never sets up. I always is a goopy mess that sticks to the pan, and the tofu doesn’t set up. Any tips?
Heart of a Baker says
Hi Maren,
I’ve tried this recipe several times and it always bakes up, is there anything you are changing in the recipe?
Maren says
Hi there!
I just double checked, and I used everything the same, ingredients and tools, and did not vary the recipe one bit. It seems like the tofu doesn’t firm up and cook – it’s so squishy I can’t serve it either. Mine resembles a quivering, wet, tofu pancake. The flavor is yummy, but mine certainly doesn’t look presentable, nor resemble a Dutch Baby.
I’ll keep trying.
TIFFANY L BALAGNA says
This says to use silken tofu but what firmness? extra soft, soft, firm, extra firm?
Heart of a Baker says
Hi Tiffany! Silken tofu is generally the softest, so it would be soft, not firm!
Tiffany L Balagna says
Thanks for the speedy reply!
Clarrissa Smith says
There are different types of silkin tofu. My store sells soft, firm, and extra form silkin tofu.
Jennifer Bliss says
Anything caramelized and vegan – I’m going to want to try it!!!
Heart of a Baker says
The best combo!
patricia says
Sounds delicious. Those apple and pears are the perfect for dutch baby!
Heart of a Baker says
They really are!
Rebecca says
I’ve made this recipe many times and it’s always delicious. I made the apple/pear topping once, but I like it best simply topped with powdered sugar and lemon juice. Thanks for the recipe!
★★★★★
Heart of a Baker says
So happy you loved it!
Laura says
What size cast iron? This recipe looks delicious, just want to be sure I pop it in the right pan 😀