This recipe for a Pumpkin Spice Dutch Baby is sure to be a new fall favorite recipe for weekend brunch or holiday entertaining!
It should be to no surprise that I’m a big fan of pumpkin. Give me ALL THE THINGS PUMPKIN during the fall months. Normally, I post a handful of pumpkin recipes, and although I did bake quite a bit of pumpkin this year I never posted a single recipe. I’m very excited to share another dutch baby recipe. This time it’s for a Pumpkin Spice Dutch Baby. It took me 3 times to get this recipe just right. For pumpkin spice lover you’ll love this thin-german style pancake. The perfect breakfast or even dessert for any holiday celebration. Or maybe you want to make a special breakfast for the family. This Pumpkin Spice Dutch Baby is the answer.
How do you make a Dutch baby?
I think Dutch Baby German pancakes intimidate some. They shouldn’t intimidate you at all. In fact, they are extremely easy to make! Here is how you make a dutch baby.
Preheat the oven to 425 degrees Fahrenheit. Once the oven is heated to temperature, place 2 tablespoons of salted butter in the cast iron skillet and cook in the oven for 10 minutes.
While the skillet is heating in the oven, using a KitchenAid Stand Mixer fitted with a whisk attachment, mix the eggs until pale and frothy, about 1 minute. Reduce the speed to low and slowly add in the milk, pumpkin pie spice, vanilla extract, and salt. Bump the speed up to medium and mix for 30 seconds. Then add in the brown sugar, all-purpose flour, and mix for about 1 minute (the batter will be very thin). Scrape down the sides if needed.
Carefully, remove the hot skillet from the oven. Pour the batter in the buttered skillet, sprinkle the raisins on top, and bake until puffed and golden-brown, 15-18 minutes.
Remove the Dutch Baby from the oven and top with chopped pecans, caramel sauce, and powdered sugar. As soon as you remove the Dutch Baby from the oven it will start to deflate. Just know–that is a normal process!
What do you need to make a Dutch Baby?
Here are a few kitchen tools that I feel are important to have when making a dutch baby.
- KitchenAid Stand Mixer – some like to blend this batter in a high-powered blender. However, I have yet to have luck with that method. I always use my KitchenAid Stand Mixer and it comes out perfect every time.
- Silicone Spatula – To scrape the bowl of the batter as you transfer to the hot cast iron skillet.
- Cast Iron Skillet – I always cook my dutch baby in a cast iron skillet.
- Kitchen Timer – like any recipe–you need to keep track of time!
- Pot Holders – For removing the hot cast iron skillet out of the oven!
- Torani Caramel Sauce – This is key to finishing off this Pumpkin Spice Dutch Baby. In my opinion, caramel completes this recipe!
Can you make a Dutch baby without a cast iron skillet?
Technically, yes you can make a dutch baby without a cast iron skillet. You can use a frying pan that is OVEN SAFE! That is the key. Some pans are only oven safe to a specific oven temperature. Always read manufacture instructions.
What toppings do you put on a Pumpkin Spice Dutch Baby?
When it comes to fall and all things pumpkin I feel that pecans and caramel sauce compliment the pumpkin flavor so well. I only sprinkled a few chopped pecans on top, followed by a generous drizzle of caramel sauce, and powdered sugar! You have to have powdered sugar for any dutch baby you eat!
If your looking to entertain or maybe make a special breakfast for the family, I hope you give my Pumpkin Spice Dutch Baby recipe a try.
Pumpkin Spice Dutch Baby
Ingredients
- 2 tablespoons salted butter
- 3 eggs room temperature
- 3/4 cup whole milk room temperature
- 3/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon raisins
- 1 tablespoon chopped pecans
- Torani Caramel Sauce for topping
- powder sugar for topping
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Once the oven is heated to temperature, place 2 tablespoons of salted butter in the cast iron skillet and cook in the oven for 10 minutes.
- While the skillet is heating in the oven, using a stand mixer fitted with a whisk attachment, mix the eggs until pale and frothy, about 1 minute. Reduce the speed to low and slowly add in the milk, pumpkin pie spice, vanilla extract, and salt. Bump the speed up to medium and mix for 30 seconds. Then add in the brown sugar, all-purpose flour, and mix for about 1 minute (the batter will be very thin). Scrape down the sides if needed.
- Carefully, remove the hot skillet from the oven. Pour in the batter in the skillet, sprinkle the raisins on top, and bake until puffed and golden-brown, 15-18 minutes.
- Remove the Dutch Baby from the oven and top with chopped pecans, caramel sauce, and powdered sugar, serve immediately.
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