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Pumpkin German Dutch Baby Pancake Recipe

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4 from 1 review

This Pumpkin German Dutch Baby Pancake is a delightful fall-inspired breakfast treat combining the airy texture of a classic Dutch baby with the warm flavors of pumpkin, cinnamon, and ginger. Perfectly golden and slightly puffed, it’s finished with a dusting of cinnamon powdered sugar and pairs wonderfully with maple syrup for a cozy morning indulgence.

  • Total Time: 35-40 minutes
  • Yield: 4 servings

Ingredients

Dry Ingredients

  • 3/4 cup flour
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch salt

Wet Ingredients

  • 4 large eggs
  • 3/4 cup whole milk
  • 1/4 cup pumpkin purée
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons unsalted butter

To Finish

  • 1/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot enough to help the Dutch baby pancake puff beautifully.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, ground cinnamon, ground ginger, and a pinch of salt until well combined to evenly distribute the spices and sugar.
  3. Add Wet Ingredients: Pour in the milk, pumpkin purée, eggs, and vanilla bean paste into the dry mixture. Whisk gently until the batter is just combined and smooth, avoiding overmixing which can make the pancake tough.
  4. Prepare Skillet: Place the unsalted butter into a 10-inch cast iron skillet and melt over medium-high heat. Once melted, brush the butter evenly over the entire inside surface and up the sides to prevent sticking and promote even browning.
  5. Pour Batter and Bake: Carefully pour the prepared batter into the buttered skillet and immediately transfer the skillet to the preheated oven.
  6. Bake to Perfection: Bake for 25 to 30 minutes or until the Dutch baby pancake is puffed, golden brown, and cooked through.
  7. Finish and Serve: In a small bowl, mix the powdered sugar and ground cinnamon. Once the pancake is out of the oven, dust this cinnamon sugar mixture evenly over the top. Serve warm with maple syrup for added sweetness.

Notes

  • Use a well-seasoned cast iron skillet to prevent sticking and promote even cooking.
  • Serve immediately after baking as the pancake will deflate as it cools.
  • For an extra cozy touch, add a dollop of whipped cream or a sprinkle of toasted pecans.
  • You can substitute whole milk with almond or oat milk for a dairy-free option.
  • Adjust spices to your taste, adding nutmeg for an extra fall flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German

Find it online: https://iamstarved.com/pumpkin-german-dutch-baby-pancake-recipe/