Step 1

Place a 9-inch (22.5 cm) cast iron skillet in the oven. Preheat oven to 400F (200C).

Step 2

While the oven preheats and the skillet heat, blend the milk, water and flaxseed meal in a blender until combined. Let stand for 10 minutes.

Step 3

Add the flour, baking powder, optional salt and optional vanilla to the blender. Blend until smooth, scaraping down the sides, as needed.

Step 4

As soon as the oven is preheated, open the oven and add the vegan butter or coconut oil to the skillet. Close the door for 30 seconds to melt the butter. Remove the skillet and immediately pour in the Dutch baby batter.

Step 5

Bake in the preheated oven for 18 to 22 minutes until puffed at the edges and golden brown. Cut into wedges and serve immediately with suggested toppings, as desired.

Step 6

(Note: Dutch babies begin to lose their puff soon after coming out of the oven :))