Pumpkin German Dutch Baby Pancake Recipe
Enjoy a delightful twist on the classic pancake with this Pumpkin German Dutch Baby Pancake recipe. A fluffy and flavorful pancake baked to perfection in the oven, perfect for a cozy breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 10-inch pancake 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
Batter:
- 3/4 cup flour
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 4 large eggs
- 3/4 cup whole milk
- 1/4 cup pumpkin purée
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
To Finish:
- 1/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 400 degrees.
- Prepare the batter: In a large mixing bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and ginger. Add in milk, pumpkin puree, eggs, and vanilla; whisk until just combined.
- Prep the skillet: Heat butter in a 10-inch cast iron skillet over medium-high heat. Brush the butter inside the skillet and up the sides.
- Bake: Pour the batter into the skillet and bake in the oven for 25-30 minutes until golden brown.
- Finish: Mix powdered sugar and cinnamon; dust over the pancake. Serve with maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Pumpkin German Dutch Baby Pancake, Pumpkin Pancake, Dutch Baby Pancake, Breakfast Recipe
