Pumpkin Dutch Baby Pancake
Serves 4
Time 35 min
Dutch baby pancakes are cooked in a hot cast-iron skillet in the oven. Assembling the batter is simple and the pancake puffs up while baking, making quite an impression when served straight from the oven. This version gets extra flavor from pumpkin purée and warming fall spices.
Special Diets:
Ingredients
- 2 tablespoons unsalted butter
- 4 eggs
- 3/4 cup whole milk
- 1/4 cup pumpkin purée
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- grated nutmeg, pinch of
- fine sea salt, pinch of
- 1 tablespoon powdered sugar (optional)
- Pure maple syrup for serving (optional)
- 3/4 cup whole wheat pastry flour
Method
Preheat the oven to 425°F.
Put butter in an 11- or 12-inch cast-iron skillet and place in the oven until melted.
Meanwhile, in a bowl, whisk eggs until blended.
Whisk in flour, milk, pumpkin purée, granulated sugar, vanilla, cinnamon, nutmeg and salt until mixture is well combined and no longer lumpy.
Pour batter into the skillet over melted butter.
Bake until pancake is puffed and golden brown, 28 to 30 minutes.
Cut pancake into wedges and transfer to a plate. Sprinkle with powdered sugar and serve with maple syrup, if using.
Nutritional Info:
Per serving: 270 calories (110 from fat), 12g total fat, 6g saturated fat, 205mg cholesterol, 130mg sodium, 28g carbohydrates (4g dietary fiber, 9g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons unsalted butter
- 4 eggs
- 3/4 cup whole milk
- 1/4 cup pumpkin purée
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- grated nutmeg, pinch of
- fine sea salt, pinch of
- 1 tablespoon powdered sugar (optional)
- Pure maple syrup for serving (optional)
- 3/4 cup whole wheat pastry flour