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This vegan strawberry lemon Dutch baby is packed with juicy strawberries and is bursting with bright notes of lemon. It’s an easy pancake recipe, that only requires 9 ingredients and is perfect for mothers day, pancake day or even on mornings you’re craving something sweet.
This vegan strawberry lemon dutch baby pancake is…
- easy to prepare
- perfect for pancake day or lazy weekend mornings
- loaded with juicy strawberries and lemon-sugar
Ingredients for vegan dutch baby
- Flour: for this recipe, you’ll need all-purpose flour aka plain flour.
- Plant milk: I like to use oat milk, but any plant milk of your choice should work.
- Aquafaba: aka the liquid from a can of chickpeas. It works as a binding agent in this vegan dutch baby pancakes. do not worry, this doesn’t make the pancakes taste like chickpeas at all!!
- Vegan butter: as always, I prefer to use salted vegan butter, but feel free to use unsalted vegan butter and then just add a pinch of salt to the dry ingredients.
- Baking soda: as this is a vegan pancake, we need baking soda to help give it a lift.
- Vanilla extract: just a dash, a little goes a long way.
- Strawberries: you’ll need fresh strawberries, sliced. Frozen strawberries will add too much moisture, so fresh is the only way to go!
- Lemons: zest and juice!! after all, this is a strawberry lemon dutch baby!
All about the lemon sugar…
The key to this recipe is lemon sugar and it’s ridiculously easy to make. Just add lemon zest and sugar into a bowl, and with your fingertips massage for a minute or two. That’s it!
How to make a vegan dutch baby
Start with preheating the oven to 220C/428°F, and pop the skillet inside.
Next, make the vegan buttermilk, combine together room temp oat milk and lemon juice. Set aside.
In another bowl, whisk together flour, baking soda and 2 tbsp of sugar.
With oven safe gloves, remove the skillet, add the vegan butter and pop back into the oven for 1-2 minutes or until the butter is melted. Be sure to keep an eye on it after the 1-minute mark, as we don’t want it to burn!! Remove skillet (again, with oven-safe gloves).
Add the aquafaba into the vegan buttermilk, along with the vanilla extract. Pour into the dry ingredients. Whisk together, then pour into the skillet.
Scatter the sliced strawberries over the batter, then sprinkle 3 tbsps of the lemon sugar over the berries. Bake for 30 minutes. And while keeping the dutch baby in the oven, turn the temperature down to 180°C/356°F and bake for another 10 minutes or until golden on top.
Remove from the oven, top with the remaining strawberries and lemon sugar. Enjoy warm!!
What to serve with a vegan strawberry dutch baby
- squeeze of lemon juice
- vegan ice-cream
- vegan yoghurt
- maple syrup
- oh, and a tall glass of oat milk
Tried This Recipe?
After you give this vegan pancake recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
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Ingredients
- 56 g salted vegan butter
- 180 g all purpose flour
- 1/2 tsp baking soda
- 5 tbsp sugar
- 234 g oat milk
- 234 g aquafaba (aka liquid from tinned chickpeas )
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp lemon zest
- 1 1/2 cup sliced strawberries
Instructions
- Pre-heat your oven to 220C/428°F. Pop skillet in the oven.
- Lemon sugar: Combine lemon zest with 3 tbsp of sugar. With your fingertips, massage together for 1-2 minutes. Set aside.
- Batter: To make the vegan buttermilk, combine room temp oat milk with lemon juice. Set aside for 5 minutes. In another bowl, whisk together all-purpose flour, 2 tbsp sugar and baking soda. Add aquafaba and vanilla extract to the vegan buttermilk. With oven-safe gloves, take out the skillet, add the vegan butter and pop back in the oven for 1 minute or until the butter is melted. Mix the wet and dry together, then pour over the dry and whisk together until smooth.
- Bake: Pour batter into the skillet, top with 1 cup of sliced strawberries, and sprinkle over 2 tbsp lemon sugar. Bake for 25-30 minutes. Keep the dutch baby in the oven, and turn the temperature down to 180°C/356°F. Bake for another 8-10 minutes or until the dutch baby is golden on top.
- Final touches: Top with the remaining strawberries and lemon sugar. And a little vegan ice cream, vegan cream cheese frosting or vegan yoghurt.
Nutrition
- Calories: 462
