Pumpkin German Dutch Baby Pancake Recipe
Introduction
The Pumpkin German Dutch Baby Pancake is a delightful twist on a classic breakfast favorite. Light, fluffy, and infused with warm autumn spices, it makes a perfect cozy morning treat.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup all-purpose flour
- 3 large eggs
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons butter (for the skillet)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast iron pan in the oven to heat.
- Step 2: In a mixing bowl, whisk together the pumpkin puree, eggs, sugar, and spices until smooth.
- Step 3: Gradually add the flour and salt, whisking until the batter is well combined and free of lumps.
- Step 4: Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.
- Step 5: Pour the batter into the skillet and immediately return it to the oven.
- Step 6: Bake for 18-22 minutes, or until the Dutch baby is puffed up and golden brown on the edges.
- Step 7: Remove from the oven and serve immediately. Optionally, dust with powdered sugar or add a drizzle of maple syrup.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Use canned pumpkin puree for convenience, but ensure it’s 100% pumpkin, not pumpkin pie filling.
- Swap spices or adjust amounts to match your taste—ginger and allspice work well.
- Serve with fresh fruit or whipped cream for a special touch.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a warm oven or toaster oven to help restore some crispness. Keep in mind this pancake is best enjoyed fresh, as it will lose some puffiness after cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup for regular flour. This will keep the texture light and tender.
What can I use instead of pumpkin puree?
Sweet potato puree or butternut squash puree are great alternatives that provide a similar texture and flavor profile.
PrintPumpkin German Dutch Baby Pancake Recipe
This Pumpkin German Dutch Baby Pancake is a delightful fall-inspired breakfast treat, combining the rich flavors of pumpkin puree and warm spices in a light, airy pancake that puffs up beautifully in the oven. It’s an easy-to-make, one-pan recipe perfect for cozy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Wet Ingredients
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 2 tablespoons unsalted butter (for skillet)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to create the characteristic puff of the Dutch baby pancake.
- Prepare Batter: In a mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, and salt. In a separate bowl, beat the eggs and then mix in the pumpkin puree and milk until smooth. Gradually combine wet ingredients with dry, whisking until the batter is smooth and free of lumps.
- Heat Skillet: Place a 10-inch ovenproof skillet or cast iron pan in the oven while it preheats. Once hot, carefully remove the skillet and add the butter, swirling it to coat the bottom and sides as it melts.
- Pour and Bake: Immediately pour the batter into the hot buttered skillet and return it to the oven. Bake for 20-25 minutes, or until the pancake has puffed up and turned golden brown on top.
- Serve: Remove from oven; the pancake will deflate slightly after cooling for a moment. Serve warm with powdered sugar, maple syrup, or your favorite toppings.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Make sure your eggs and milk are at room temperature for better batter consistency.
- The skillet must be very hot before adding the batter to achieve the classic puff.
- Serve immediately for best texture as it deflates once cooled.
- You can customize spices to your liking, adding cloves or allspice for extra warmth.
Keywords: Pumpkin Dutch Baby, German Pancake, Pumpkin Breakfast, Fall Recipes, Easy Pancakes
