Vegan Dutch Baby with Caramelized Peaches

This incredibly easy Vegan Dutch Baby is served with caramelized peaches (or any fruit) and a dusting of powdered sugar for a delicious and impressive breakfast, dessert, or brunch recipe. Assemble in minutes and bake for 25 to get a delicious family-friendly vegan dish in under a half hour.

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Hey Internet, have you ever heard of a dutch baby? It’s basically a giant pancake that gets baked in the oven.

It’s sometimes very puffy and beautiful. And while vegan ones have a harder time getting that puffed up, they are still INCREDIBLY delicious and easy to make.

Light, fluffy, and yet somehow decadent, this vegan dutch baby gets loaded with saucy caramelized peaches straight when it’s out of the oven, and topped with a little powdered sugar (or sometimes we do my homemade vegan honey or aquafaba whipped cream)… OMG amazing.

But really you could use any fruit you like. Mixed berries, apples, apricots… whatever, you know? You do you.

But PEACHES. The peaches have been amazing this summer. While I wanted to get this out a few weeks ago, I was testing and testing… and testing… to get you the best possible results. And I think I did. I hope.

SO SERIOUSLY. Try this recipe. Please. Try it. AND please follow directions at least the first time.

What You’ll Need

• Non-dairy milk: Any kind is fine. My favorite to bake with is soy milk, but any will work. I do recommend getting an unsweetened original flavor non-dairy milk, though, because we’re adding our own vanilla and sugar ‘cause I think it tastes better that way. So there.
• Non-dairy yogurt: While you can opt to use vegan butter (a little less, please), I thought it tasted waaaay better and made a moister pancake when using plain non-dairy yogurt. Again, I’d use a plain one if possible. Any base--coconut, cashew, soy, etc. is fine here, just get whatever you like. Personally, I love the Forager Project yogurt so I used that. You can also substitute vegan sour cream.
• Vanilla extract
• Just Egg or another vegan egg replacement: We need some sort of a lightweight binder here. I tested this recipe with a LOT of different vegan egg options, and I liked Just Egg the best for both texture and function. Another great option is Bob’s Red Mill Egg Replacer powder which you just mix with water. If you’ve ever used aquafaba (the liquid in a can of chickpeas), that will also work well here. Flax or chia eggs are also fine but they are a little heavier due to the fat content.
• Organic cane sugar: You don’t need much for this recipe, but we’ll use a little in the batter and a little when caramelizing the peaches. You can absolutely use a less refined option like coconut sugar, date sugar, or maple syrup.
• Unbleached all purpose flour: Any good all purpose flour will work well here. If gluten-free, try a good quality gluten-free blend. I’ve had success with King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve also heard great things about Cup4Cup.
• Sea salt: Any salt is fine--we actually prefer Himalayan pink salt for the flavor. Table salt is much saltier though (because of how fine the grains are), so use half the amount if using table salt.
• Baking powder: It’s optional, but it gives the dutch baby a fluffy lift.
• Peaches or any other fruit: Use any fruit you like! You can put fresh berries or chopped fruit like kiwi or melon, if you’d like. I opted for caramelized peaches--so good. You could also caramelize apricots, nectarines, plums, apples, pears… anything you’d like! Around the holidays, this would be a great addition to family brunch with cranberry sauce.
• Garnish: I like to garnish this with a dusting of powdered sugar, but a drizzle of vegan honey, maple syrup, or agave would also be pretty. You could even throw some fresh mint leaves on top if you want to be extra fancy.

How to Make a Vegan Dutch Baby

• Start by preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius). Grease your baking dish with a little vegan butter, oil spray, or coconut cream if you are oil-free. I like to use a ceramic pie dish for this, but if I had a cast iron skillet I’d use that instead since it conducts heat so well. That might help it puff a little more.
• In a blender, food processor, or just a bowl (blender/food processor help whip air into the mixture to make it fluffy), mix the non-dairy milk, non-dairy yogurt, vanilla extract, egg replacer, sugar, flour, salt, and baking powder. Blend or mix until smooth. The consistency should be thick but still drippy, like a thick pancake batter.

• Pour all of the mixture into the baking dish, covering the flat area completely. Place in the oven on the center rack and bake for 25-28 minutes. Don’t open the oven door for at least 24 minutes or you may deflate it a bit. If you know your oven runs hot, decrease the temperature.
• During the last 5-10 minutes of baking, caramelize the peaches. In a large nonstick skillet over medium high heat, add a little vegan butter or coconut cream or maple syrup/agave (if oil-free) and the peaches in a single layer and until they begin to soften. Sprinkle the sugar on top and stir well. Continue to cook, stirring frequently, until peaches have reached desired color and texture. Try not to eat them all out of the pan (easier said than done).
• Remove your vegan dutch baby from the oven and add the caramelized peaches. Dust a little powdered sugar or drizzle a little vegan honey, maple syrup, or agave and serve immediately while still warm.
• Refrigerate leftovers in an airtight container for up to 2-3 days.

More Vegan Breakfast or Brunch Recipes

Sometimes I feel like a quick breakfast and sometimes I want a fancy one. Here are a few of my faves.

• Vegan Quiche with Hash Brown Crust
• Plant Based Pancakes
• Vegan Omelette
• Vegan French Toast Sticks (or regular French Toast)
• Tofu Eggs Benedict
• Cranberry Chocolate Muffins
• Vegan Cheesy Grits Bowl with Garlicky Collard Greens and Roasted Chickpeas
• Apple Pie Baked Oatmeal
• Vegan Lemon Blueberry Muffins
• Vegan Coffee and Walnut Cake

Anything Else?

As always, I hope you love this fancy but easy vegan breakfast recipe–I know I do, and Mr. Zardyplants does too. We loved testing this many times, and ate it for breakfast, lunch, and dinner throughout a few weeks.

This vegan dutch baby with caramelized peaches is:

• Decadent yet light
• Fluffy
• Sweet
• Tender
• Satisfying
• Quick to make
• Indulgent only in taste
• A little gooey from the peaches… in the best way
• And great for kids AND adults (and kids-at-heart, like me)!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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