Pumpkin Dutch Baby
A puffy pumpkin Dutch baby is a delightful fall breakfast that doubles as a dessert when you add a scoop of ice cream! Any way you slice it, it’s a guaranteed winner.
If your family has never had a Dutch baby before, you’ll have fun watching their reaction when you tell them you’ve got a Dutch baby in the oven for breakfast. Before they start backing away slowly, let them in on the fact that a Dutch baby is a puffy pancake baked in a skillet—and this pumpkin Dutch baby is special because it’s infused with cozy fall flavor.
(Want more pumpkin breakfast recipes? We’ve got ’em! Try pumpkin pie pop tarts, healthy pumpkin pancakes, and pumpkin monkey bread muffins next!)
About this pumpkin Dutch baby
A basic Dutch baby is eggy and a little bit like a blank canvas—it’s puffy and delicious, but it definitely benefits from toppings, even if it’s just a dusting of powdered sugar and a squeeze of fresh lemon juice. But this pumpkin Dutch baby has pumpkin, brown sugar, and pumpkin pie spice baked into it, so it’s extra delicious.
Still, you have to have some toppings for a Dutch baby, so we’ve whipped up a batch of maple-candied pecans and pepitas to add crunch and sweetness. Dust with powdered sugar, pour on the maple syrup, and you’ve got yourself an epic fall breakfast. Just add a pumpkin spice latte (or an iced one!) or a pumpkin spice hot cocoa to take it over the top!
But wait! Add a scoop of vanilla ice cream or a generous dollop of whipped cream and your pumpkin Dutch baby effortlessly transitions from breakfast to dessert. (Scroll down and we’ve got even more ideas for how to dress up this recipe for a sweet treat!)
What you need
For the Dutch baby:
- Unsalted butter – If all you have on hand is salted butter, that’s fine; just add 1/8 teaspoon of salt to the recipe instead of the full amount.
- Milk – Whole dairy milk is best, but you can use whatever you have. You can also make this recipe with heavy cream or half-and-half.
- Brown sugar – Light or dark brown sugar both work in this recipe. Brown sugar gives this dutch baby a more caramel-like flavor.
- Pumpkin pie spice – Use store-bought or homemade pumpkin pie spice.
- Pumpkin puree – Be sure to buy pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
- Other Kitchen Staples: You’ll need vanilla extract, all-purpose flour, salt, and eggs.
For the topping:
- Maple syrup
- Pecans – Buy pecan pieces instead of pecan halves and you’ll save some money!
- Pumpkin seeds – Also known as pepitas.
- Powdered sugar
- Vanilla ice cream or whipped cream
How to make them
Prepare. Set a cast iron skillet or oven-safe 10-inch pan in your oven and preheat it to 425ºF. Warm the milk and 1 tablespoon of butter in a microwave-safe bowl or small saucepan just until the butter melts.
Make the batter. Whisk the eggs into the warm milk mixture, then add the brown sugar, pumpkin puree, and vanilla, followed by the flour, pumpkin pie spice, and salt.
Bake. Carefully remove the skillet from the oven and add the rest of the butter. Swirl to coat, then pour in the batter.
Return the skillet to the oven for 15 to 20 minutes, or until the pancake is puffy.
Make the candied topping. While the Dutch baby is in the oven, combine the maple syrup, pecans, and pumpkin seeds in a small pan and heat for 1 minute.
Serve. Remove the skillet from the oven and finish the Dutch baby with powdered sugar, maple syrup, and the candied nuts. Serve with ice cream or whipped cream, if desired.
Note: The Dutch baby will be tall and puffy when you take it out of the oven, and then it will start to deflate. This is what Dutch babies do, so don’t think you’ve done something wrong!
Dutch babies are eggy and slightly sweet; this particular Dutch baby also has pumpkin pie flavor thanks to the addition of pumpkin puree and spices.
Unfortunately, that’s just part of the deal with Dutch babies, and it’s why they’re best served fresh out of the oven.
You can make Dutch baby pancakes in muffin cups, but it’s a bit of a pain because the butter needs to be divided up into each individual muffin cup, which is difficult when working with a hot pan.
If your grocery store is out of pumpkin puree, you can use butternut squash puree instead.
How to make this recipe your own
Here are our favorite ways to top this pumpkin Dutch baby.
- Make it dessert-worthy. Fried apples, candied pecans, vanilla ice cream, cinnamon whipped cream, white chocolate chips, and homemade caramel will make this Dutch baby an over-the-top dessert.
- Make it healthy. Or, serve it with a dollop of vanilla yogurt and a sprinkle of homemade granola for some crunch.
- Make it easy. You can skip making the nut topping and just drizzle your Dutch baby with maple syrup or pancake syrup. Sometimes simple is good, too!
Make Ahead Ideas
You can make the pumpkin Dutch baby batter the night before so it’s ready to go in the morning.
Store any leftover Dutch baby slices in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months.
Reheat leftovers in the microwave or in a 300ºF oven until it’s warmed through.
More Dutch baby recipes
- Savory Bacon Dutch Baby with Cheddar Cheese
- Lemon Dutch Baby with Lemon Curd & Blueberries
- Dutch Baby Pancake Recipe
Get the Recipe: Pumpkin Dutch Baby
- 3 tablespoons unsalted butter, divided divided
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons brown sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 1/4 cup pecans
- 1 tablespoon pumpkin seeds
- 2 tablespoons powdered sugar (optional)
- Vanilla ice cream or whipped cream (optional)
- Heat the oven to 425°F and place a cast iron pan or other 10-inch oven safe pan in the oven to heat while you are making the dutch baby.
- Place 1 tablespoon of butter in the milk and heat just until the butter melts.
- Whisk the eggs into the warm milk and add the brown sugar, pumpkin puree, and vanilla.
- Mix the flour, pumpkin pie spice and salt into the eggs.
- Remove the hot pan and add the remaining 2 tablespoons to the hot pan. Swirl the melting butter around the pan, then pour the dutch baby into the hot pan.
- Place in the oven and bake for 15 minutes. If the dutch baby hasn’t puffed up, continue baking for up to 5 minutes.
- While the dutch baby is baking, combine the maple syrup, pecans and pumpkin seeds to a pan and heat for 1 minute.
- Remove the dutch baby from the oven and dust with powdered sugar, add maple syrup and the candied nuts. Serve with ice cream or whipped cream.
- You can make the pumpkin Dutch baby batter the night before so it’s ready to go in the morning. Keep it in the fridge.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months.
- Reheat leftovers in the microwave or in a 300ºF oven until it’s warmed through.
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