Description

This Pumpkin Spice Dutch Baby is a delightful and airy oven-baked pancake infused with warm pumpkin pie spices and pumpkin puree. Perfect for a cozy fall breakfast or brunch, it features a crisp, golden edge with a tender, custardy center. Serve it with powdered sugar, maple syrup, Greek yogurt, and pecans for a comforting seasonal treat.

Ingredients

Scale

Wet Ingredients

3 large eggs at room temperature
¾ cup milk (any type), warmed
¼ cup pumpkin puree
½ teaspoon vanilla extract
2 tablespoons unsalted butter

Dry Ingredients

¾ cup white whole wheat flour
1 ¼ teaspoons pumpkin pie spice (or mix of cinnamon, ginger, nutmeg, allspice, and cloves)
¼ teaspoon kosher salt
2 tablespoons coconut sugar or light brown sugar

Toppings (optional)

Powdered sugar
Maple syrup
Greek yogurt
Pecans

Instructions

Preheat Oven and Skillet: Preheat your oven to 400°F (204°C) and place a 10-inch cast iron skillet inside to heat thoroughly. Heating the skillet first is key to achieving the signature puff and crispy edges of the Dutch baby.
Prepare the Batter: In a blender, combine the eggs, warmed milk, pumpkin puree, flour, pumpkin pie spice, vanilla extract, kosher salt, and sugar. Blend until the mixture is completely smooth. Alternatively, you can whisk eggs and milk in a bowl until light yellow, then whisk in remaining ingredients until smooth, ensuring no lumps remain.
Butter the Hot Skillet: Carefully remove the hot skillet from the oven. Add the butter and swirl it around until melted, coating the bottom and sides of the skillet evenly. This prevents sticking and adds richness.
Pour Batter and Bake: Pour the prepared batter into the hot Skillet, then immediately return it to the oven. Bake for 22-25 minutes until the Dutch baby is puffed up and a beautiful golden brown color.
Serve Promptly: Remove the Dutch baby from the oven. It will begin to deflate quickly, so serve immediately. Dust with powdered sugar and add desired toppings such as maple syrup, Greek yogurt, and pecans for a delicious finish.

Notes

Using a cast iron skillet is recommended for best results because it holds heat well, creating the signature puff and crispy edges.
The Dutch baby begins to deflate shortly after coming out of the oven, so serve it right away for the best presentation.
You can substitute white whole wheat flour with all-purpose flour if unavailable, but the texture and nutrition will vary slightly.
Adjust pumpkin pie spice amount to taste or use a fresh homemade blend for optimum flavor.
Warm the milk to room temperature or slightly warm to help ingredients blend better and improve texture.

Prep Time: 10 minutes
Cook Time: 22-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Pumpkin Spice Dutch Baby, Dutch Baby Pancake, Pumpkin Breakfast, Fall Breakfast, Oven-baked Pancake, Pumpkin Pie Spice Recipe