Packed with the rich flavors of fall, my Pumpkin Spice Dutch Baby is the perfect weekend breakfast dish to wake up to. You'll love this delicious baked pancake that puffs up high in the oven. Serve it straight from the oven with a dusting of powdered sugar. Make this dish in just 30 minutes- your family will thank you!
If you're looking for a delicious and hearty breakfast that will impress your family and can be made in 30 minutes, then I've got the perfect dish for you!
My Pumpkin Spice Dutch Baby is packed with fall flavors and is so easy to make. Simply blend all the ingredients in a blender, pour it into a hot skillet, and pop it in the oven.
A short while later, breakfast is ready, and you can serve it straight out of the pan! It's the perfect hearty breakfast dish for a weekend morning or for special occasions like Thanksgiving breakfast.
Why You'll Love This Dish
- It's packed with delicious fall ingredients like pumpkin, cinnamon, nutmeg, vanilla and maple syrup- yum!
- It's easy to make- simply pour the batter into a skillet and pop it in the oven- no flipping pancakes over a hot stove!
- It's healthy- this pancake gets a boost of nutrients from pumpkin and whole grains
- It has a lovely presentation- your guests will be impressed when you present this dish puffed up high from the oven
What is a Dutch Baby?
If you’ve never heard of a Dutch baby, it’s more than just a cute name- it’s a delicious breakfast treat! 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!
I’ve made many versions of Dutch babies, including my Apple Dutch Baby and my Blueberry Lemon Dutch Baby. Now I'm excited to bring you my Pumpkin Spice Dutch Baby that's packed with fall ingredients like pumpkin, cinnamon and maple syrup.
Recipe Notes and Substitutions:
- Flour- I like to use white whole wheat flour to incorporate nutritious whole grains into this dish.
- Canned pumpkin- be sure to use pure canned pumpkin, not pumpkin pie filling, which is sweetened
- Pumpkin pie spice- you can buy pumpkin pie spice or use a blend of cinnamon, ginger, nutmeg, allspice and/or cloves
- Milk- you can use any type of milk including nondairy milk; the milk should be at room temperature
- Eggs- room temperature eggs
- Vanilla extract
- Brown sugar- can substitute coconut sugar
How to Make Pumpkin Spice Dutch Baby
This Dutch baby pancake recipe is so easy to make! Start by blending all your ingredients together in a blender. You can also whisk them together in a bowl with a whisk.
Then, melt some butter in a cast iron skillet. Pour the batter into the hot skillet and pop it in the oven for 22-25 minutes.
As the skillet pancake bakes, it puffs up high. The high blast of heat from the oven combined with the gluten in the flour and the protein in the eggs is what makes it rise.
The end result is a delicious, crepe-like pancake with crispy edges and a light, eggy interior.
Once you remove the Dutch baby from the oven, it will start to fall in the center, giving a beautiful presentation. You can then garnish it with a dusting of powdered sugar and the toppings of your choice.
You can serve the Dutch baby straight from the skillet. Simply cut it into pieces and serve with toppings like maple syrup, Greek yogurt, and chopped pecans.
With the warm scent of cinnamon and other aromatic spices emanating from the oven, who wouldn’t want to wake up to this delicious dish?
- It's important to use room temperature eggs and warm milk in this dish so that the Dutch baby rises well in the oven; cold ingredients will prevent it from rising fully
- Don't open the oven to peek- the high blast of heat is what helps the 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.
Pumpkin pie spice is a blend of spices and typically contains a mixture of cinnamon, nutmeg, cloves, ginger, and allspice.
Yes, 100% pure canned pumpkin is packed with nutrients including vitamin A, potassium, and iron. Be sure to buy pumpkin puree, not "pumpkin pie filling" or "pumpkin pie mix," which contain added sugar.
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Pumpkin Spice Dutch Baby
- 3 large eggs at room temperature
- ¾ cup milk (any type), warmed
- 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
- Powdered sugar, maple syrup, Greek yogurt, pecans
- 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). Dust with powdered sugar. and top with desired garnishes like maple syrup, yogurt and pecans.