Packed with the rich flavors of fall, my Pumpkin Spice Dutch Baby is the perfect post-Thanksgiving 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.
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 King Arthur 100% Organic 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 one with sautéed apples and another with fresh blueberries. 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!
I received these adorable Levoons by Dreamfarm and a Silpat non-stick baking mat to try out. I love baking with a Silpat. They’re so easy to use and they eliminate the need to grease a baking sheet or use parchment paper, which saves time and money and also reduces waste. The Levoons were something I’d never tried before. These ingenious leveling measuring spoons have a little scraper that you can swipe across the ingredient you’re measuring to remove any excess. This gives you a perfectly level and accurate measurement every time, which is especially important when baking.
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 yogurt. I used Stonyfield Smooth & Creamy Whole Milk French Vanilla Yogurt because that’s my daughter’s favorite so I always have it on hand in the fridge. 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 for this? I hope you all have a wonderful Thanksgiving!
Pumpkin Spice Dutch Baby
- 3 large eggs at room temperature
- ¾ cup milk (I used 2%), warm
- ¼ cup pumpkin puree
- ¾ cup King Arthur 100% Organic 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
- Stonyfield Smooth & Creamy Whole Milk French Vanilla 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.
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