Dairy-Free Grape Dutch Baby
Prep time
Cook time
Total time
This lightly spiced German pancake is topped with a sweet grape topping. Sprinkle on powdered sugar for a special brunch or even dessert.
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 3 large eggs
  • ⅔ cup all-purpose flour or wheat flour
  • ⅔ cup unsweetened dairy-free milk beverage
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons + 3 tablespoons dairy-free buttery spread, divided
  • 2 cups red grapes, halved
  • 2 tablespoons brown sugar (can sub coconut sugar)
  • ⅛ teaspoon ground cinnamon (optional)
  • Powdered sugar, for serving (optional)
  1. Preheat your oven to 450°F and put a large (10-inch) cast-iron or ovenproof skillet in the oven.
  2. Crack the eggs into a mixing bowl and beat with a mixer on high until the eggs are froth. Add the flour, milk beverage, vanilla, and salt and beat until smooth, about 1 minute. The batter will be thin.
  3. Remove the skillet from oven (use an oven mitt!) and add 2 tablespoons buttery spread, swirling to cover the pan. Pour in the batter and return the skillet to your oven. Bake until puffed and golden brown, 14 to 19 minutes.
  4. While the pancake is baking, melt the remaining 3 tablespoons buttery spread in a skillet over high heat. Add the grapes, brown sugar, and cinnamon (if using). Cook until the grapes are heated through and the sugar has melted.
  5. Spoon the grapes over the pancake, and sprinkle it with powdered sugar (if desired) to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grape-dutch-baby-pancakes-wont-deflate-your-dairy-free-hopes