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+ servings

Pumpkin Spice Dutch Baby

This baked pancake dish is packed with the flavors of fall.
Course Breakfast
Cuisine American, German
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 228 kcal
Author The Foodie Physician


Dutch baby:

  • 3 large eggs at room temperature
  • ¾ cup milk (I used 2%)
  • 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

Optional Toppings:

  • Stonyfield Smooth & Creamy Whole Milk French Vanilla Yogurt
  • Maple syrup
  • Pecans
  • Powdered sugar


  1. Preheat oven to 400° F.
  2. Place a 10-inch cast iron skillet in the oven to heat.
  3. 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.
  4. Remove the skillet from the oven. Place the butter in the skillet and swirl it around until it melts.
  5. 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.
Nutrition Facts
Pumpkin Spice Dutch Baby
Amount Per Serving
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5.6g35%
Sodium 223mg10%
Carbohydrates 24.8g8%
Fiber 2.9g12%
Sugar 7.5g8%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.