This is the Dutch baby that converted me. The Dutch baby I knew before tasted like an egg trying to be a pancake. Too eggy, sometimes soggy, too spongy; just all-around not satisfying. This one has pumpkin puree and pumpkin spice to give it festive fall flavor and a boost in texture. It’s soft, not too spongy but not too cakey. It has a higher ratio of eggs to flour than a typical Dutch baby to up the protein content and swaps regular sugar for maple syrup. A pumpkin Dutch baby that tastes good and will leave you full and energized, it’s sure to be your new breakfast fixation.
What Does a Dutch Baby Taste Like?
Plain Dutch babies taste like a more egg-forward pancake or crepe. They have the thickness and crispy edges of a pancake but the custardy flavor and texture of a crepe. This pumpkin Dutch baby has the custard-like texture, but the sometimes-too-eggy flavor is masked with pumpkin and pumpkin spice.
How to Make a Dutch Baby
Making one of the crepey pancakes is actually very easy. It’s just a matter of whisking together the batter and pouring it into a preheated skillet coated with melted butter, then baking it for about half an hour. It comes together in just a few minutes, and it’s pretty hands-off since you throw it in the oven!
How to Serve and Eat This Fall Breakfast
I like to eat this Dutch baby with just a tiny bit more maple syrup drizzled on top. You could also add yogurt for even more protein; chia, flax, or hemp seeds; berries; or cooked apples. Compared to my quick pumpkin croissants or chocolate pumpkin spice latte bread, this breakfast is higher in protein and lower in sugar, making it my favorite healthy fall breakfast. Behind my sourdough discard pancakes, it’s actually one of my favorite breakfasts any time of year.
Bake Notes
- The best way to ensure your Dutch baby puffs well is to make sure your skillet is hot enough. Put the skillet into the oven before you preheat it and leave it in there for 5-10 minutes after the oven has reached 425 F. Obviously, use an oven-proof skillet.
Pumpkin Spice Dutch Baby
- Total Time: 35 minutes
Description
This higher-protein Dutch baby has a pumpkin spice twist.
Ingredients
1.5 cups all-purpose or whole-wheat flour
1.5 tsp pumpkin pie spice
¾ tsp salt
6 eggs
1 cup whole milk
½ cup pumpkin puree
3 tbsp maple syrup
1 tsp vanilla
4 tbsp butter
Instructions
- Place a large oven-proof skillet in the oven and preheat it to 425 F.
- In a small bowl, whisk together the flour, pumpkin pie spice, and salt.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla until no lumps remain.
- Remove the preheated skillet from the oven. Add the butter and let it melt.
- Pour the batter into the hot skillet.
- Transfer the skillet back to the oven and bake for 25-30 minutes.
- Prep Time: 5
- Cook Time: 30
Yum! This was so good.
This was delicious!! Can’t wait to make it again!!
Great first recipe for my new cast iron skillet.
This looks so delicious!!
It really is!