A successful Dutch baby pancake marries the airiness of a popover with the tenderness of a crêpe. And while this culinary hybrid hasn’t made as many headlines as the cronut (something about “crepeover” just doesn’t roll off the tongue), it’s proven to have staying power in the breakfast and brunch scene.
The secret to Dutch baby pancake success is a combination of an impossibly light batter and a piping hot skillet. When these two forces combine, you get one giant, puffy carb canvas that rises high and screams for a splash of maple syrup and a dusting of confectioners sugar.
But while developing this recipe, I quickly discovered that not all Dutch baby pancakes rise to the occasion. Adding pumpkin purée to the batter makes it too dense and yields a flatter, albeit still appetizing, pancake. After playing around with the proportions, I settled on spices in place of purée to master both the flavor and the texture.
The result is a sky-high Pumpkin Spice Dutch Baby Pancake.
Ingredients
- 3 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- 2 Tablespoons unsalted butter
- 1/3 cup chopped pecans
- Confectioners sugar, for serving
- Maple syrup, for serving
Equipment:
- 12- inch cast iron skillet or nonstick sauté pan
Instructions
- Preheat the oven to 425ºF.
- Combine the eggs, milk, flour, sugar, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a blender. Purée until smooth.
- Add the butter to the cast iron skillet then place it in the oven until the butter is melted, about 3 minutes. Remove the skillet from the oven then immediately pour the batter over the butter and return the skillet to the oven. Bake the pancake for 20 to 25 minutes until it’s golden brown and puffed around the edges.
- Remove the pancake from the oven and top it with the chopped pecans, a dusting of confectioners sugar and syrup.
Kelly’s Notes:
- The pancake will deflate quickly once it’s removed from the oven, so it’s best to enjoy it immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This is a warm awesome change from the summer Dutch Babies I was making with just powder sugar and lemon. I’ve found a organic pumpkin spice maple syrup that I’ve been enjoying with this Dutch baby!
Amazing! I’m so thrilled you’ve been enjoying the recipe, Julie!
I love the warm flavor with all of the spices! I was able to find an organic Pumpkin Spice Maple Syrup that is great to top it off!
YUM! I’m so glad you enjoyed the recipe, Julie!
I can’t wait to make this! Can one use almond milk or does it need to be whole milk?
Hi! I haven’t tried this recipe with almond milk, but it’s definitely thinner/less fatty than whole milk so the texture of the batter may be different and/or you may have to add more flour.
Turned out perfect! Light, airy and perfectly spiced. Thank you!
I’m so glad you enjoyed the recipe, Mary!
but there’s no pumpkin in it! :(
Hi Amy – This is a pumpkin spice Dutch baby. While developing the recipe, I tried it with puréed pumpkin, however it makes the batter much too heavy and doesn’t allow the pancake to puff.
The giveaway may be over but I’ve pinned this delicious recipe for the vip sweeps.
This looks so delicious! Perfect for fall!
I follow you on Instagram!
I follow both on twitter!
I would love to make some skillet cornbread!
Cornbread