This pumpkin spice dutch baby pancake is so light, airy, naturally sweet, and easy to make! It uses such simple and basic ingredients that you already have at home.
As far as easy breakfasts goes, dutch baby pancakes are probably pretty close to the top of the list.
When all you have to do is combine a few ingredients in a blender, blend until it’s smooth, pour into a pan, and bake, you tend not to dread making breakfast.
This dish may seem fancy shmancy, but really it couldn’t be easier to prepare.
The ingredients are simple: eggs, milk, flour, maple syrup, vanilla extract, and a few spices. Oh yeah, and a little bit of butter. But that’s about it. There’s no extravagance going on here.
Since adding pumpkin puree would make this dutch baby pancake recipe way too heavy, I use homemade pumpkin pie spice to add the flavor and aroma of a pumpkin pie while keeping the weight and thickness of the batter to a minimum.
Think of a dutch baby pancake as a crepe/popover. Adding enough pumpkin puree to flavor it would just weigh it down, resulting in a dense, flat pancake. But if you reaaally wanted to add it, I would try using only one tablespoon and see how you like that.
I got the inspiration for this recipe from the amazing Kelly of Just a Taste. The recipe she created was such a great springboard for other dutch baby pancake variations, and I just had to try it. What I changes was the amount of egg, resulting in a little bit thicker of a pancake, and substituting pumpkin pie spice for the spices she used.
Topped with a little drizzle of maple syrup and applesauce, this pumpkin spice dutch baby pancake is drool-worthy, sweet, and oh-so light.
You guys, I cannot even put into words how amazing this thing really tastes. It’s just…the most wonderful thing you could ever eat.
Being able to just pop all the ingredients into a blender and hit the “blend” button is one of the main reasons I love this dutch baby pancake recipe. It takes hardly any time at all to make the batter, and after that all you have to do is bake it.
Here’s the recipe:
- 4 large eggs
- ¾ cup whole milk
- ¾ cup all purpose flour
- 2 teaspoons organic maple syrup
- 1 teaspoon pure vanilla extract
- 1½ teaspoons homemade pumpkin pie spice
- 2 tablespoons unsalted butter
- Preheat oven to 425 F.
- In a blender, combine the eggs, milk, flour, maple syrup, vanilla extract, and pumpkin pie spice. Blend until smooth and completely combined.
- Place the 2 tablespoons of butter in a 12-inch cast-iron skillet and place in the oven for 3 minutes or until the butter is completely melted.
- Remove the pan from the oven and immediately pour the batter into it. Then quickly return the pan to the oven. Bake for 20-22 minutes, or until the pancake is golden brown and puffed around the edges.