Packed with the rich flavors of fall, my Pumpkin Spice Dutch Baby is the perfect weekend breakfast dish to wake up to.
By now, most of us who are hosting Thanksgiving probably have the menu for the big day all set. But what about the next morning? My Pumpkin Spice Dutch Baby is the perfect post-Thanksgiving breakfast dish to wake up to.
What is a Dutch Baby?
If you’ve never had a Dutch baby, it’s more than just a cute name- it’s an awesome dish! A Dutch baby, also called a German pancake, is a baked pancake that’s sort of like a hybrid of a popover and a pancake. It’s typically baked in the oven in a cast iron skillet– so much easier than flipping pancakes on a griddle! You simply blend all of your ingredients together in a blender, pour the batter into a hot skillet, and pop it in the oven. A short while later, you’ll have a lovely baked dish that’s puffed up with crispy edges and a light, eggy interior.Packed with the rich flavors of fall, this Pumpkin Spice Dutch Baby is the perfect brunch dish! via @foodiephysicianClick To Tweet
To add some nutritious whole grains to my Dutch baby, I decided to use white whole wheat flour. I love using white whole wheat flour in baked dishes because it has a light texture and mild flavor similar to all purpose flour but has all of the nutritional benefits of whole grains.
I’ve made many versions of Dutch babies, including my Apple Dutch Baby and my Blueberry Lemon Dutch Baby, pictured here. Blueberries and lemon are a match made in heaven- you must try this recipe! To take it over the top, I serve the Blueberry Lemon Dutch Baby with a dusting of powdered sugar and a dollop of lemon curd. Yum!
But at this time of the year, I had to go with a pumpkin theme. Plus I knew I’d have plenty of extra pumpkin puree in my pantry this week! To infuse the pancake with flavor, I added pumpkin pie spice to the batter. If you don’t have it, you can use a combination of cinnamon, ginger, nutmeg, allspice and cloves. Or you could just keep it simple with some cinnamon. You really can’t go wrong!
What makes a Dutch Baby rise?
The answer is- heat! There are no chemical leavening agents (like baking powder) in a Dutch baby. Rather, the batter rises from the blast of heat it gets in the oven. The gluten in the flour and protein in the eggs create a structure that traps steam in the Dutch baby, making it rise.
As the Dutch baby cooks, it puffs up nicely in the oven. Once you remove it from the oven, it will start to fall and then you can garnish it with the toppings of your choice. I decided to go with maple syrup and Greek yogurt. For a nice crunch, I also sprinkled on some pecans. After a light dusting of powdered sugar, the dish was complete!
With the warm scent of cinnamon and other aromatic spices emanating from the oven, who wouldn’t want to wake up to this?
Looking for a refreshing coffee beverage to enjoy with this Pumpkin Spice Dutch Baby? Try my popular Pumpkin Cream Cold Brew (Starbucks Copycat). It features smooth cold brew coffee topped with a creamy pumpkin foam and a hint of warm spices. It’s the perfect fall drink and it’s dairy-free!
Pumpkin Spice Dutch Baby
- 3 large eggs at room temperature
- ¾ cup milk (I used 2%), warm
- ¼ cup pumpkin puree
- ¾ cup white whole wheat flour
- 1 ¼ teaspoons pumpkin pie spice (or mix of cinnamon, ginger, nutmeg, allspice and cloves)
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons coconut sugar or light brown sugar
- 2 tablespoons unsalted butter
- Greek yogurt
- Maple syrup
- Powdered sugar
- Preheat oven to 400° F.
- Place a 10-inch cast iron skillet in the oven to heat.
- Blend the eggs, milk, pumpkin, flour, pumpkin pie spice, vanilla, salt, and sugar together in a blender until smooth. Alternatively you can whisk the eggs and milk together in a bowl until blended and light yellow and then whisk in the other ingredients until smooth.
- Remove the skillet from the oven. Place the butter in the skillet and swirl it around until it melts.
- Pour the batter into the skillet and transfer the skillet to the oven. Bake 22-25 minutes until puffed up and golden brown. Remove from oven and serve (Dutch baby will start to fall within minutes of being taken out of the oven). Drizzle with yogurt and maple syrup and top with pecans. Dust with powdered sugar.