Pumpkin German Pancake (Dutch Baby)
A cozy fall breakfast featuring a puffed, golden pumpkin German pancake baked in a cast iron skillet. Light, custardy, and rich with warm spices ; the perfect autumn morning treat.
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Servings: 4 servings
Calories: 230kcal
Cost: $7 (depending on pantry ingredients)
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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 190g | Calories: 230kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 155mg | Sodium: 160mg | Potassium: 190mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3100IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1.4mg