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Pumpkin Pie Dutch Baby

This Pumpkin Pie Dutch Baby Recipe has all the fabulous fall flavor you love in a puffy, golden oven-baked pancake.

Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American, German
Keyword: Pumpkin Pie Dutch Baby Recipe
Servings: 4
Calories: 258kcal

Ingredients

  • 4 tablespoons butter, salted
  • 3 eggs, large
  • 2/3 cup flour
  • 1/2 cup milk, whole
  • 2 tablespoons pumpkin puree
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Place the butter in a 9 or 10" cast iron skillet. Bake the skillet with the butter in the bottom in the oven for 5 minutes until the butter is melted and bubbly.
  • Place the remaining ingredients in the blender, starting with the eggs, and blend until combined and frothy.
  • Pour the batter into the preheated skillet over the melted butter.
  • Bake for 15-20 minutes until the edges have risen, browned, and the center is soft-set to the touch.
  • Serve warm with maple syrup, powdered sugar, and whipped cream if desired.

Notes

Nutrition is approximate.
Cook time can very with the size of the cast iron skillet.

Nutrition

Calories: 258kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 156mg | Sodium: 161mg | Potassium: 124mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1745IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg