If you have never made a dutch baby pancake, otherwise known as a ‘German pancake,’ or ‘oven pancake,’ then this is your chance! Growing up, my parents made different recipes and styles of pancakes for my brothers and me every Sunday. Oven pancakes were (and still are) on my top 5 favorite pancake list, because they have an incredible flavor, buttery, crispy edges, and a custard-y center. My recipe for this pumpkin spice dutch baby pancake is a twist on that classic recipe, and is the perfect breakfast on a cool fall morning.
Over the years I have experimented with various flours, milk and milk alternatives, fats, and pans for Dutch baby pancakes. And while you will still get an amazing result using gf flour and almond milk, the best, puffiest, most flavorful ones are made with cows milk and regular flour. I know, I usually promote more plant based options, but if you don’t have any allergies or reactions to the real stuff, then use it in this recipe for my pumpkin spice dutch baby pancake! I did use almond milk for the pancake pictured on this post and it was still incredible, so don’t be discouraged, I’m merely speaking from decades of eating these awesome creations.
Let’s talk toppings for this pumpkin spice dutch baby pancake. You can really get as creative as you want; I diced some apples and stewed them with cinnamon for this recipe, but you can’t go wrong with a little warm maple syrup. If you’re obsessed with Trader Joe’s pumpkin butter, like me, then that would be amazing too. Sliced bananas, fresh berries, and a dollop of Greek yogurt is a classic combo that I love as well.
Pumpkin Spice Dutch Baby Pancake
Yields 1 large pancake
1/3 cup pumpkin puree
1/2 cup flour
1/2 cup almond milk
1/2 t. salt
1/4 t. cinnamon
1/4 t. vanilla
1-2 T. butter (for greasing pan)
1. Preheat the oven to 450 degrees. While that is heating, generously butter a cast iron skillet or pyrex pie pan. I use a full tablespoon, sometimes more. Do not skimp on this crucial step, you want to see a white coat of butter on the pan and up the edges, as the pancake will puff dramatically as it cooks.
2. In a medium bowl, whisk together the eggs and pumpkin puree. Next add in the flour, whisking until just combined. Follow with the rest of the ingredients, stirring gently. The batter will be quite thin, not at all like traditional pancake batter.
3. Pour the batter into the buttered skillet and bake for 20 minutes, until the edges are deep golden brown and puffed.
4. Top with maple syrup, a drizzle of honey, fresh fruit, Greek yogurt, jam, or whipped cream for an extra special treat!
*Note: Dutch baby pancakes deflate naturally as they cool, so enjoy shortly after it comes out of the oven!