Is a German pancake the same as a Yorkshire pudding?

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names . Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

What is the US version of Yorkshire pudding?

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

What is the difference between a Yorkshire pudding and a Dutch baby?

A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

What is the German version of Yorkshire pudding?

Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish. This is a quick and easy historical recipe that makes a tasty breakfast or brunch dish.

What is another name for German pancakes?

I love eating Pfannkuchen (also called Palatschinken or Eierkuchen) either rolled up and filled with Nutella or jam or sprinkled with cinnamon sugar. For the savory pancake version, try my popular German potato pancakes.

What is similar to Yorkshire pudding?

Yorkshire puddings and popovers are a pair of side dishes that share many similarities. But for the discerning baker, there are some subtle differences between the two.

Why are they called German pancakes?

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands . The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Vegan Dutch Baby Recipe - Vegan Brunch

Jump to Recipe

Dutch babies were one of my favorite breakfasts growing up. We didn’t have them often, but every once in a while on a lazy Sunday or when we had family/friends in town, my mom would make a big batch.

If you haven’t had a Dutch baby, they are so delicious. Between the custardy filling and crispy edges, all covered in a powdered sugar and fruit, it’s anyone’s brunch dreams come true!

The non vegan version of a dutch baby puffs up to dramatic heights for a beautiful presentation which I’ve yet to succeed in replicating, but nonetheless, the vegan version is just as yummy and decadent.

This vegan Dutch baby (also known as vegan dutch pancakes) is an amazing option for weekend vegan brunches, special occasions like mother’s day, and more! The prep work only takes five minutes and once it’s out of the oven you have a very special treat.

Looking for more brunch ideas? Check out our apple cinnamon french toast casserole, vegan pop tarts or easy berry parfait cups!

How to Make a Dutch Baby Vegan

The base of a Dutch baby is traditionally eggs, which is what gives it the puffed edges. Let me tell you, I tried a ton of egg substitutes in my attempt to recreate it. I mean really a ton.

By the end of my experiments, my husband was begging me to stop making them. I promised to stop for a while, but I’m going to keep trying different variations once he’s had a bit of a break and if I find something better I will definitely update the recipe here.

Vegan Dutch Baby Recipe - Vegan Brunch | Yum Vegan Blog (1)

This version, however, is the best version of a vegan Dutch baby that I’ve tried, or come across. It gets the nice custardy center and a crisped edge that does rise a bit.

It also has the awesome flavors I remember from my childhood, so it definitely hits the spot!

One thing I didn’t try yet because I couldn’t get my hands on it (thanks corona), was Just Egg. I saw in a Facebook group someone say they had tried it in a Dutch baby recipe and it really turned out exactly like an egg filled Dutch baby. If you get a chance to try it let me know how it turns out!

How To Make Vegan Dutch Baby

Basically the blender does the heavy lifting. To create your vegan dutch baby you throw flax eggs, aquafaba, flour, sugar, vegan milk, and vanilla extract into the blender.

You can also whisk it together without a blender, but you need to whisk really well to try and incorporate some air into the batter.

Once it’s well combined, you heat your pan in the oven. I tried with a few different pans, and the best kind to use, is a cast iron skillet.

The reason the edges rise is because of the heat and steam. Cast iron is the best conductor for heat, therefore the best pan. If you don’t have one, you can buy one for pretty cheap on amazon.

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Variations and Customization

Everyone has their own favorite dutch baby toppings. My favorite topping is berries. Their slight tartness goes really well with the sweetness of the dish.

Another common favorite are apples and pears. You can cut them up and add them fresh or slice them and caramelize them in a pan with a tiny bit of lemon juice and sugar before adding them on top of your dutch baby.

Vegan Dutch Baby Recipe - Vegan Brunch | Yum Vegan Blog (11)

You can also just spread some jam on top for an easy topping.

Some people also like to top their Dutch babies with maple syrup but I think it’s sweet enough without it, and I’ve got a big sweet tooth.

If you want to go for a savory dutch baby you can skip the powdered sugar and top with a variety of different options.

Try throwing some vegan sour cream and our vegan lox on top. Or try avocado and tofu scramble. You could even fry up some vegan bacon and crumble it on top!

Ingredients

1.5 Tbsp Ground Flax Seeds
4 Tbsp Water
4.5 Tbsp Aquafaba*
3/4 Cup Flour
3/4 Cup Plant Milk
1 Tbsp Sugar
1 Tsp Vanilla Extract
1/4 Cup Vegan Butter or Margarine
Powdered Sugar
Fruit of Choice

Instructions

Preheat oven to 425 degrees. Place baking dish inside to hear with the oven.
Mix together ground flax seed with water in a small bowl to create your flax eggs. Wait until it thickens and gets eggy, around 5 minutes.
Put flax egg, aquafaba, flour, milk, sugar and vanilla into your blender and blend until very well combined.
Melt the vegan butter in your baking dish in the oven. Watch to make sure it doesn't burn.
Once it's melted, pour in your batter and bake for 25 minutes. The sides should have rose slightly and gotten somewhat crispy and the center should be custardy.
Sprinkle powdered sugar on top and throw your favorite fruit on top. For more information on alternate dutch baby toppings, sweet or savory, see the full post.
Enjoy immediately!

Notes

For best results, use a pan that conducts heat well, cast iron pans are especially good for this.

* If you've never worked with aquafaba, it's just the liquid from a can of chickpeas. You can also use some other bean liquids but chickpea liquid has a very neutral color and taste.