Oatmeal Pumpkin Dutch Baby Pancake
This oatmeal pumpkin Dutch baby pancake is a big, puffed up gluten free pancake that tastes like a slice of pumpkin pie. The batter comes together in no time at all, and since it's baked in the oven, it could not be any easier.
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I'm so obsessed with my original oatmeal Dutch baby pancake that I had to create a pumpkin Dutch baby just for fall. A Dutch Baby - also known as a German Pancake - is a big, puffy, eggy pancake, that's baked in a big skillet and sliced into wedges.
My version is incredibly nutritious since it's made with gluten free oat flour, vitamin rich pumpkin puree and no refined sugar. But thanks to some pure maple syrup, a little bit of butter and lots of warm spices, this Dutch baby pancake tastes like something much more decadent.
The egg-rich pumpkin oat batter is similar to that of a popover and it comes together super fast. The rest of the work happens in the oven while you tend to other things - like a hot cup of coffee.
This pumpkin Dutch baby is the best lazy breakfast to throw together when you want something warm and doughy, but don't have the energy to stand over the stove flipping pancakes for an hour. It's the ultimate fall breakfast.
For more fall recipes, try my easy apple crostata, homemade sweet potato gnocchi, or black bean soup with bacon and beer.
Why This Recipe Works
- A quick and easy batter that can be made in a blender or whisked by hand.
- All of the work happens in the oven - save time by not having to continuously pour and flip.
- Warm spices, vanilla, maple syrup and butter make it absolutely delicious
- Gluten free, dairy-free optional, high in protein and fiber.
Oat flour - You can buy it or make it by pulverizing rolled oats in a blender or food processor into a fine powder. Use certified gluten free oats if you want your pumpkin Dutch baby to be 100% gluten free.
Pumpkin Puree - I use the canned stuff always, but use homemade if you have it. Make sure it's pure pumpkin, not pumpkin pie filling.
Maple Syrup - Use the real stuff. No pancake syrup.
Butter - I prefer salted here but unsalted works too. Substitute a dairy-free butter alternative or coconut oil to keep it dairy free.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Blender or immersion blender
- 9-inch cast iron skillet
How to Make a Pumpkin Dutch baby
- Place butter inside a 9-inch cast iron skillet or round oven safe dish (avoid glass as it can shatter), then place it in the oven on the center rack and turn it to 450°F.
Pro Tip: Allow the butter to brown ever so slightly in the oven before adding the batter for an even richer nutty flavor.
- Mix together the eggs, pumpkin puree, milk, vanilla, maple syrup, oat flour, cinnamon, ginger, cloves and salt. I like to do this in a blender or in a bowl with an immersion blender, but you can also use a whisk. Just make sure there are no lumps remaining.
- Once the oven is preheated, remove the skillet and quickly close the oven door to retain the heat. The butter should be slightly browned and smell nutty. Pour the batter in the pan then place it right back in the oven.
- Reduce the heat to 425°F and set a timer for 15 minutes. Keep the oven door closed. After 15 minutes, check to see if it's done. The pumpkin Dutch baby should be golden brown, puffed up, and shouldn't have a jiggly center when shaken.
- Slice into wedges and serve immediately with more butter and maple syrup on the side.
Tips for Success
- Use a blender (or immersion blender) to mix the batter thoroughly and quickly.
- Keep the oven door closed. Opening the oven will let out heat which will prohibit the Dutch baby from puffing up.
- You can reduce the calories in your pumpkin Dutch baby by using a cooking spray instead of butter, but it will have a slightly different texture.
FAQs
There are a few reasons why. Like a soufflé, it's normal for a Dutch baby to deflate shortly after coming out of the oven. Also, because of the pumpkin puree and oat flour, this version doesn't get as puffed up as the classic. However, if it never puffed up at all, it could be because your oven wasn't quite hot enough. Make sure you are keeping the oven closed as much as possible to retain the heat.
The batter can be made up to 24 hours ahead, just be sure to thoroughly whisk it before cooking. A cooked Dutch baby can also be sliced and frozen into wedges to eat at a later time. Reheat in the toaster oven or microwave.
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Oatmeal Pumpkin Dutch Baby
Ingredients
- 2 tablespoons butter I liked salted here but unsalted works
- 4 large eggs
- ⅓ cup unsweetened pumpkin puree
- ¾ cup milk any kind, dairy or non-dairy
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup oat flour (see note)
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon Kosher salt or ¼ teaspoon iodized table salt
Instructions
- Place butter inside a 9-inch cast iron skillet or pie plate, then place it in the oven on the center rack and turn it on to 450℉.
- While the oven preheats, mix together the eggs, pumpkin puree, milk, vanilla, maple syrup, oat flour, cinnamon, ginger, cloves and salt. I like to do this in a blender or in a bowl with an immersion blender, but you can also use a whisk. Just be sure no lumps remain.
- When the oven is preheated, check to make sure the butter is melted. I like to let it go until it starts to brown and smell nutty, but that step is optional. Remove the skillet from the oven, pour the batter inside, then place it right back in.
- Lower the oven temperature to 425℉, then bake for 15-20 minutes until it's puffed up, no longer jiggly and browned around the edges.
- Slice into wedges and serve immediately with more butter and maple syrup on the side.
Notes
- To make oat flour, add whole oats to a *dry* high powered blender or food processor and blend until it forms a fine powder. Measure 1 cup for the recipe from the flour, not the whole oats, as the volume will vary.
- You can substitute 1 ½ teaspoons pumpkin pie spice for the cinnamon, ginger, and cloves.
- Slice any remaining leftovers into wedges and freeze in an airtight container or zip-top bag. Reheat in a toaster oven for about 8 minutes for a quick and easy breakfast.
- Use a blender (or immersion blender) to mix the batter thoroughly and quickly.
- Keep the oven door closed. Opening the oven will let out heat which will prohibit the Dutch baby from puffing up.
- Allow the butter to brown ever so slightly in the oven before adding the batter for an even richer nutty flavor.
- You can reduce the calories in your pumpkin Dutch baby by using a cooking spray instead of butter, but it will have a slightly different texture.
Good ! My husband loved this!
SO glad you enjoyed the recipe! Thanks for leaving a review!
What a beautiful breakfast, Coley! It's the first "fall" recipe I'm ready to make.
Thanks Danielle! I hope it's starting to feel a little more fall-ish in the swamp. This should hep!