Pumpkin Dutch Baby Pancake

Do you need a quick and delicious idea for breakfast? This German pancake best known as Dutch Baby, enriched with pumpkin puree and seasonal flavors is perfect for this time of the year.

All you need is an iron cast skillet. Make it hot before adding the batter to ensure it gets crispy at the edges but still soft on the inside.

This is an easy recipe, takes only a few minutes to prepare and you have a delicious breakfast that you can serve with toasted walnuts, pecans, honey, maple syrup, or whipped cream.

For a classic Dutch Baby Pancake just remove the pumpkin puree and spices from the ingredients list. The classic version will be more puffed than the pumpkin one. Serve with fresh berries and maple syrup.

How to make Pumpkin Dutch Baby Pancake

To prepare this delicious pumpkin skillet pancake, start by preheating your oven to 425°F (220°C) and placing a 12-inch cast iron skillet into the oven to heat up.

While the skillet is heating, gather your ingredients. Place the milk, pumpkin puree, flour, eggs, vanilla extract, spices, and salt into the bowl of a blender. Blend until the mixture is smooth and well combined.

Once the oven has reached the desired temperature, carefully remove the hot skillet. Add butter to the skillet and return it to the oven for about 1 minute, or until the butter has fully melted and is sizzling.

Carefully pour the prepared batter into the hot skillet. Return the skillet to the oven and ?bake for 17-20 minutes, or until the pancake is puffed up and golden brown.

After baking, remove the skillet from the oven. Dust the pancake with powdered sugar and sprinkle with toasted walnuts. Serve the skillet pancake warm, drizzled with maple syrup or honey for an extra touch of sweetness.

Hope you will try this easy recipe for Pumpkin Dutch Baby Pancake and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more similar treats check our full collection of Crepes and Pancakes.

Pumpkin Dutch Baby Pancake

5 from 1 vote

Do you need a quick and delicious idea for breakfast? This German pancake best known as Dutch baby, enriched with pumpkin puree and seasonal flavors is perfect for this time of the year.

Servings 4 servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

1x2x3x

• 4 eggs
• 1 cup (240ml) milk
• 1 cup (125g) flour
• 3/4 cup (180g) pumpkin , pureed
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1g) salt
• 1/2 tsp (2g) cinnamon
• 1/4 tsp (1g) ginger powder
• 1/8 tsp clove powder
• 1/4 teaspoon (1g) nutmeg
• 2 tbsp (30g) butter
• 1/3 cup (35g) walnuts , toasted
• 2 tbsp (16g) powdered sugar , for serving
• Maple syrup , for serving

Instructions

 

• Preheat oven to 425F (220C) and place a 12-inch (30cm) iron cast skillet into the oven.
• Place milk, pumpkin puree, flour, eggs, vanilla extract, spices, and salt in the bowl of the blender. Mix until everything is well combined.
• Remove the skillet from the oven. Add butter and return to oven for 1 minute, until butter is completely melted.
• Pour batter into the hot skillet. Bake for 17-20 minutes until golden brown.
• Remove from the oven, and dust with powdered sugar and toasted walnuts. Serve warm with maple syrup or honey. 

Nutrition

Serving: 1 serving out of 4Calories: 359kcalCarbohydrates: 36.5gProtein: 13.9gFat: 18gSaturated Fat: 6.3gCholesterol: 184mgSugar: 8.9g

Calories: 359kcal

Course: Breakfast, Brunch, Dessert

Cuisine: German

Keyword: dutch baby, dutch baby pancake, german pancake, pumpkin dutch baby pancake, pumpkin german pancake