Pumpkin Spice Dutch Baby
User Reviews
4.9
Pumpkin Spice Dutch Baby
Description
This Pumpkin Spice Dutch Baby combines eggs, warmed milk, pumpkin puree, whole wheat flour, pumpkin pie spice, vanilla, and coconut sugar into a smooth batter. Baking it in a preheated cast iron skillet coated with melted butter produces a dramatic puffing effect as the batter rises and browns in the oven at 400°F.
The high heat and hot skillet ensure the edges become crisp and golden, while the center remains tender and slightly custardy with the subtle warmth and sweetness of pumpkin and spice. It is important not to open the oven during baking to maintain steady heat for proper rising.
Once baked, the Dutch Baby begins to deflate after removal from the oven. It is typically served immediately dusted with powdered sugar and can be topped with maple syrup, Greek yogurt, or pecans for texture and added flavor. This dish suits fall mornings when pumpkin is in season, offering a visually impressive yet approachable alternative to regular pancakes.
Using room temperature eggs and warm milk helps the batter develop bubbles necessary for rising. Avoiding oven openings during baking preserves the steam and heat required for a good puff.
Ingredients
Dutch baby:
- 3 egg large, at room temperature
- ¾ cup milk warmed, any type
- 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 butter unsalted
Optional Toppings:
- powdered sugar
- maple syrup
- Greek yogurt
- pecan
Instructions
- 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.
Notes
- Use room temperature eggs and warm milk to help the Dutch baby rise properly in the oven.
- Do not open the oven door during baking, as the heat helps the Dutch baby puff up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 24.8g | 8% |
| Protein | 9.5g | 19% |
| Fat | 10g | 15% |
| Saturated Fat | 5.6g | 28% |
| Sodium | 223mg | 9% |
| Fiber | 2.9g | 12% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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