Looking for the perfect fall breakfast that combines comfort and simplicity? This pumpkin german pancake is exactly what your autumn mornings need. Unlike traditional pancakes that require flipping each one individually, this baked pancake recipe comes together in minutes and puffs up beautifully in the oven, creating a buttery, golden treat that's both impressive and incredibly easy to make.
What makes this pumpkin german pancake so special is how it brings together the warmth of pumpkin spice blend with the light, airy texture of a classic German pancake. This pumpkin german pancake delivers restaurant-quality results with minimal effort, featuring delightfully crispy edges and a soft, custardy center.
Why This Fall Breakfast Recipe Stands Out
German pancakes, also known as Dutch baby pancakes, have been a beloved breakfast tradition for generations, and adding pumpkin puree takes this classic to a whole new level. The pumpkin german pancake transforms a simple baked pancake into a seasonal celebration that captures everything we love about autumn. The natural sweetness of pumpkin pairs beautifully with warming spices like cinnamon and nutmeg, creating a comforting flavor profile that feels like a warm hug on a crisp morning.
This recipe stands out because it's incredibly versatile and forgiving. Unlike regular pancakes that require standing over a hot griddle, this pumpkin german pancake bakes hands-free in your oven, giving you time to prepare coffee, set the table, or simply relax. It pairs wonderfully with maple syrup topping, a dusting of powdered sugar, or even a dollop of whipped cream. The cast iron skillet creates an even heat distribution that results in that signature puffed edge that makes pumpkin german pancake so visually stunning and delicious.
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Ingredients
For the Pancake Batter:
- Eggs
- All-purpose flour
- Milk
- Pumpkin puree
- Granulated sugar
- Vanilla extract
- Pumpkin spice blend
- Salt
- Unsalted butter
For Serving:
- Maple syrup
- Powdered sugar
- Fresh whipped cream
- Chopped pecans or walnuts
See recipe card for quantities.
Instructions
Step 1; Prepare Your Oven and Skillet
- Preheat your oven to 425°F (220°C) ; this high temperature is key for the dramatic puff
- Place your 10-inch cast iron skillet in the oven while it preheats
- Let the skillet heat for at least 10 minutes ; a hot pan is essential for the crispy edges
- Gather all your ingredients and have them measured and ready
Step 2; Make the Whisked Egg Batter
- In a large mixing bowl, crack the eggs and whisk them vigorously for about 30 seconds
- Add the flour, milk, pumpkin puree, sugar, vanilla extract, pumpkin spice blend, and salt
- Whisk everything together until the batter is completely smooth with no lumps
- Let the batter rest for 5 minutes while your skillet continues heating ; this helps create a lighter texture
Step 3; Bake the Pumpkin German Pancake
- Carefully remove the hot skillet from the oven using oven mitts
- Add the 3 tablespoons of butter to the skillet and swirl it around until completely melted
- Immediately pour the batter into the center of the buttered skillet
- Return the skillet to the oven and bake for 20-25 minutes without opening the door
- The pumpkin german pancake is done when it's puffed up dramatically around the edges and golden brown
Step 4; Serve While Hot
- Remove from the oven and serve immediately ; the pancake will deflate slightly as it cools
- Dust generously with powdered sugar dusting
- Drizzle with warm maple syrup topping
- Add any additional toppings like whipped cream or nuts
- Slice into wedges and serve on warm plates
Expert Cooking Tips
Getting your pumpkin german pancake just right involves a few key techniques:
- Temperature Control: Always preheat your skillet in the oven. The contrast between cold batter and the hot, buttery skillet creates steam that helps the pancake puff up dramatically.
- Room Temperature Ingredients: Take your eggs and milk out 30 minutes before cooking. Room temperature ingredients create a better texture in the final baked pancake recipe.
- Don't Peek: Never open the oven door while baking. Each time you open it, you release heat and steam, preventing proper rising.
- Batter Consistency: Your batter should be thin, similar to crepe batter. If too thick, add a tablespoon of milk for better spreading and rising.
- Serving Speed: Serve your pumpkin german pancake immediately after baking. The dramatic puff will deflate as it cools, which is normal, but the presentation is best enjoyed right away.
Recipe Variations & Substitutions
This pumpkin german pancake is wonderfully adaptable to different dietary needs and flavor preferences:
Vegan Version: Replace eggs with a flax egg mixture (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes). Use plant-based milk and vegan butter. The pumpkin german pancake will be slightly denser but still delicious with great pumpkin flavor.
Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free flour blend in a 1:1 ratio. Bob's Red Mill or King Arthur Measure for Measure work beautifully. The texture will be nearly identical to the original.
Sugar-Free Alternative: Skip the granulated sugar in the batter and sweeten only with toppings. Use sugar-free maple syrup or fresh berries for a healthier pumpkin breakfast recipe option.
Protein-Boosted: Add 2 tablespoons of vanilla protein powder to the batter and reduce the flour slightly. This creates a more filling oven-baked brunch dish perfect for active mornings.
Flavor Variations:
- Add ¼ cup mini chocolate chips for a decadent twist
- Mix in ¼ teaspoon cardamom for an aromatic spice note
- Top with caramelized apples and pecans for an apple-pumpkin combination
- Stir in 2 tablespoons of maple syrup to the batter for extra sweetness
- Add a pinch of ground ginger for more spice intensity
Savory Version: Reduce sugar to 1 tablespoon, omit vanilla, and add ¼ cup shredded cheese and chopped herbs. Serve with bacon for a completely different take on this pumpkin souffle pancake style dish.
Equipment Recommendations
- 10-inch cast iron skillet ; the gold standard for achieving even browning and that perfect puffed edge on your pumpkin german pancake (Lodge is an affordable, reliable brand)
- Large mixing bowl ; glass or stainless steel works best
- Whisk ; a balloon whisk incorporates air better than a fork
- Measuring cups and spoons ; accuracy matters in baking
- Oven mitts ; heavy-duty ones for handling the hot skillet safely
- Fine-mesh sieve ; for dusting powdered sugar evenly
Budget-Friendly Alternatives: If you don't have a cast iron skillet, a heavy oven-safe stainless steel skillet works. Avoid non-stick pans as they don't handle high heat well. A 9-inch pie dish can also work in a pinch for your pumpkin german pancake, though the edges won't be as crispy.
Storage & Meal Prep Tips
Refrigerator Storage
Store leftover pumpkin german pancake in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or microwave for 30-45 seconds.
Freezing Instructions
This pumpkin german pancake freezes well for up to 2 months. Wrap tightly in plastic wrap and foil, thaw overnight in the fridge, and reheat in a 350°F oven for 10-12 minutes.
Make-Ahead Tips
Mix dry ingredients the night before and store in a sealed container. In the morning, add wet ingredients and proceed with the recipe for quick cozy fall mornings preparation.
The Secret to Extra Fluffiness
Here's the insider trick that takes your pumpkin german pancake from good to absolutely spectacular: let your whisked egg batter rest for exactly 5 minutes after mixing. During this brief resting period, the flour fully hydrates and the gluten relaxes, resulting in a more tender texture. Additionally, the bubbles created during whisking stabilize, giving you better rise in the oven.
Another secret? Add the butter to the hot skillet just before pouring in the batter, not beforehand. You want that butter to be actively sizzling when the batter hits it. This creates an immediate reaction that jumpstarts the puffing process and gives you those gorgeously crispy, golden edges that make this buttery puffed pancake so addictive. These two simple techniques will elevate your pumpkin german pancake to professional bakery quality every single time.
FAQ
What is the difference between German pancakes and regular pancakes?
German pancakes are oven-baked with a custardy texture, while regular pancakes are griddle-cooked. This pumpkin german pancake uses eggs and steam for its dramatic puff.
What are the two ingredient pumpkin pancakes?
Two-ingredient versions use only pumpkin puree and eggs. This pumpkin german pancake includes flour and milk for better texture.
Can I just add pumpkin to pancake mix?
Yes, but it won't match this authentic pumpkin german pancake's unique custard-like texture and dramatic puffing.
What do they call pancakes in Germany?
In Germany, they're called "Pfannkuchen." What we call a pumpkin german pancake is known as a Dutch baby in America.
Wrapping Up Your Perfect Fall Breakfast
This pumpkin german pancake brings together everything we love about autumn in one spectacular dish. The combination of warm spices, creamy pumpkin puree, and that incredible puffed texture makes it perfect for weekend mornings or special occasions.
The beauty of this pumpkin german pancake lies in its simplicity and versatility. Pair it with our Pumpkin Muffins Recipe for a complete pumpkin-themed breakfast spread, or try our Vegan Pumpkin French Toast Recipe for another delicious way to celebrate the season. Once you master this pumpkin german pancake, it'll become a regular part of your autumn breakfast rotation.
Nothing says fall mornings quite like a puffy, golden pumpkin pancake fresh from the oven! 🎃; Viola
Related
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Pairing
These are my favorite dishes to serve with this Pumpkin German Pancake Recipe:
Pumpkin German Pancake (Dutch Baby)
Equipment
- 1 10-inch cast iron skillet
- 1 Large mixing bowl
- 1 Whisk
- Measuring cups and spoons
- 1 Oven mitts
- 1 Fine-mesh sieve
Ingredients
Main Ingredients
- 3 large Eggs room temperature preferred
- ½ cup All-purpose flour
- ½ cup Whole milk can substitute almond milk
- ⅓ cup Pumpkin puree pure, not pumpkin pie filling
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Pumpkin spice blend or cinnamon, nutmeg & ginger mix
- ¼ teaspoon Salt
- 3 tablespoons Unsalted butter for the skillet
For Serving
- Maple syrup
- Powdered sugar
- Whipped cream optional
- Chopped pecans or walnuts
Instructions
- Preheat oven to 425°F and place cast iron skillet inside to heat.
- Whisk eggs, flour, milk, pumpkin puree, sugar, vanilla, spice, and salt in a large bowl until smooth.
- Carefully remove hot skillet, melt butter inside, then pour in the batter. Bake for 20–25 minutes until puffed and golden.
- Dust with powdered sugar, drizzle with maple syrup, and serve immediately with optional toppings.
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