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.

vegan dutch baby with pears and apples 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!

vegan dutch baby slice on a plate

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!

vegan dutch baby topped with pears and apples

More vegan breakfast recipes on Heart of a Baker:

Vegan Dutch Baby with Caramelized Apples and Pears

Vegan Dutch Baby with Caramelized Apples and Pears

  • Author: Abby Bayatpour
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


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.



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)


  1. Preheat oven to 350ºF. Lightly grease a cast iron skillet and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Top the Dutch baby and sprinkle with powdered sugar.


  • Serving Size: 1 piece
  • Calories: 176
  • Sugar: 14
  • Sodium: 16
  • Fat: 8
  • Carbohydrates: 25
  • Protein: 3

Keywords: vegan dutch baby