If you love fall recipes and pumpkin everything this easy Pumpkin Spice Dutch Baby recipe is going to make your day!
Have you guys been enjoying fall? Here in Maryland the trees are just getting ready to start turning and last weekend I made a trip to the pumpkin patch with my niece and nephews. The weather was beautiful and this week temperatures have gotten back up into the 80’s again so we’re having a bit of an Indian summer. I’m not complaining! Warm days and cool, clear nights are my favorite.
Now everyone knows that fall means all things pumpkin and this week we got together with a few of our blogging friends to share some awesome pumpkin recipes with you. I’m not going to lie I kind of cheated. I’m not a huge fan of pumpkin, I mean pumpkin rolls are pretty much amazing, but after that you kind of lose me. I do however, love pumpkin spice. I think it smells heavenly and it gives food that flavor we associate with pumpkin pie and fall. So, you won’t actually find any pumpkin in this Pumpkin Spice Dutch Baby, but you will get the fall flavors you love.
I love making Dutch Babies, also known as German Pancakes. It was one of the first thing I learned to make for my guy all those years ago and it is still one of his top requests when I offer to make breakfast. I used my standard recipe for the Pumpkin Spice Dutch Baby I just added a little…you guessed it, pumpkin spice! I think Dutch Baby pancakes are beautiful and rustic looking and this one didn’t disappoint. It is made from a simple mixture of eggs, milk, and flour and baked in a cast iron skillet until it puffs up. As soon as it comes out of the oven it begins to fall and that’s when you sprinkle it with powdered sugar, some crunchy pecans, and even a drizzle of maple syrup. It tastes absolutely amazing!
Oh, and a little tip, I get asked this a lot, I used a 10-inch cast iron skillet for this but you don’t have to make Dutch babies in a cast iron skillet. You can make them in anything that can be put in the oven. For parties where I’m feeding more people I have made larger portions in a casserole dish. You just have to play around with how much you need to fill the container you are using.
Chai Cream Pumpkin Pie from Bread Booze Bacon
Pumpkin Chocolate Swirl Bundt Cake from I Heart Eating
Cinnamon Pumpkin Pancakes from Kleinworth & Co.
Pumpkin Spice Bars from Cooking with Curls
Pumpkin No Bake Cookies from Sugar & Soul
Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite
Baked Pumpkin French Toast Casserole from Celebrating Sweets
Chai Pumpkin-Pecan Oatmeal Cookies from Frugal Foodie Mama
Make sure you take a few minutes and check out all of these other delicious pumpkin recipes!
- 3/4 cup Flour
- 1/2 tablespoons Pumpkin Spice
- 3/4 cup Milk
- 3 Eggs large
- 2 tablespoons Butter
Place butter in a cast iron pan.
Put the pan in oven and preheat to 425°F.
While the oven is preheating mix the other ingredients in a bowl using a whisk.
When oven is preheated and the butter is melted pour the batter into the hot pan.
Bake for 20 minutes.
Remove from oven and sprinkle with powdered sugar and pecans. Drizzle with maple syrup if you like.
If you’re looking for some more amazing fall recipes try these: