Pumpkin Spice Dutch Baby Pancake
Whip a cozy autumn breakfast with this Pumpkin Spice Dutch Baby recipe! It's as easy as pie and bursting with warm spices. Top it with whipped cream, nuts, or fresh fruit. Perfect fall vibes at home!
Servings 4
Ingredients
For the Dutch Baby
- 4 large eggs at room temperature
- 1 cup all-purpose flour
- 1 cup whole milk at room temperature
- 2- tablespoons granulated sugar
- 1/2 cup canned pumpkin puree
- 1 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
For the Toppings
- Powdered sugar for dusting
- Maple syrup for drizzling
- Whipped cream (optional)
- Sliced bananas or berries (optional)
Instructions
- Preheat your oven to 400°F.
- Place a 10-inch oven-safe skillet (preferably cast iron) inside the range as it preheats. This will help heat the skillet evenly.
- In a blender or mixing bowl, combine the eggs, flour, milk, sugar, pumpkin puree, pumpkin pie spice, and salt.
- Mix until the mixture is smooth and well combined
- Carefully remove the hot skillet from the oven (use oven mitts) and add the 2 tablespoons of unsalted butter to the skillet. Swirl it around to coat the bottom evenly, and let it melt completely.
- Quickly pour the prepared batter into the hot skillet.
- Be cautious, as the skillet and butter will be scorching hot.
- Place the skillet back into the oven and bake for 20-25 minutes or until the Dutch baby is puffed up and golden brown on the edges. It should resemble a large, puffy pancake.
- Carefully remove the skillet from the oven (it will be hot), and dust the Pumpkin Spice Dutch Baby with powdered sugar. Drizzle with maple syrup for extra sweetness. Add a dollop of whipped cream or fresh fruit as desired.
- Slice the Dutch Baby into wedges and serve while it's hot. It will deflate as it cools, but it will still be delicious.