This Oatmeal Pumpkin Dutch Baby is the ultimate fall breakfast! It’s a big, puffed up pancake made with oat flour, eggs and pumpkin puree so it’s incredibly nutritious, but thanks to maple syrup, a bit of butter and and lots of warming spices, it 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.
When I attempted to go gluten free last winter, I started substituting oat flour for regular wheat flour in a lot of breakfast recipes: pancakes, waffles, muffins, etc. And while I’ve been pretty bad at staying consistent with the whole GF thing, this is one area in which I’ve become – dare I say it – obsessed.
Oat flour – which is really just pulverized oats – blends so seamlessly into breakfast recipes, I don’t think I’ll ever go back to making them any other way. It has great texture, satisfying flavor and doesn’t make me feel like I’m missing out on anything at all. Yet, unlike wheat flour or even an all-purpose gluten free blend, oat flour is incredibly nutritious. Because, it’s just oats! You’re eating oatmeal… but it tastes like pancakes. It’s crazy.
What is a Dutch Baby?
A Dutch Baby – also known as a German Pancake – is a big, puffy, eggy pancake that’s baked in a skillet and sliced into wedges. It’s become my preference recently due to its sheer ease of preparation. Rather than “normal” pancakes that require slaving over the stove, constantly adjusting the temperature, monitoring and flipping, a Dutch baby is baked in the oven and cuts out all of that unnecessary work.
The batter comes together super fast (I love making it in the blender, although you don’t have to) and then all the rest of the work happens in the oven while you tend to other things – like a hot cup of coffee. It’s the best lazy breakfast to throw together after a fun night out, when you want something warm and doughy and buttery and comforting, but don’t have the energy to stand over the stove for an hour.
Typically a Dutch Baby pancake is known for it’s puffed-up, billowy appearance and high rumpled edges, but because this recipe is made with pumpkin and oatmeal, it doesn’t have quite the same drama. That said, looks aren’t everything! Once you have a taste, you’ll understand exactly what I mean.
How do you make an Oatmeal Pumpkin Dutch Baby?
This recipe honestly could not be simpler and the ingredients are easily adaptable based on your own preferences. Use whatever type of milk you prefer. Want to swap out the butter for coconut oil? Go for it. Can you omit the fat altogether and just give the pan a coating of cooking spray? Sure. The edges won’t get quite as crisp, but it will still taste great.
Start by melting the butter a cast iron skillet or pie plate in a very hot oven – 450 degrees F! Then mix all of the ingredients together until smooth. I find this is easiest with a blender or immersion blender, but you can also use a whisk and elbow grease – just be sure the batter is totally lump free before proceeding. When the butter is melted – I like to let it brown a bit for a deep nutty flavor – pour in the batter, then let it bake until set. That’s it!
Is it Really Healthy, Though?
This Oatmeal Pumpkin Dutch Baby seems like the kind of breakfast that’s loaded with empty calories, but it’s so much healthier than it tastes. Let’s take a look at the ingredients: lots of eggs for protein, pumpkin puree for vitamin A and antioxidants, oats for tons of fiber and the milk of your choice, which will vary in nutrition. There’s a teeny bit of maple syrup, salt, butter, vanilla and warm spices that make it taste like a slice of pumpkin pie, but overall this recipe is filled with nutrient-dense whole foods that you can feel good about eating for breakfast any day of the week.
You don’t need to go out and buy oat flour for this recipe. If you have oats laying around (rolled oats and quick oats both work, but I haven’t tried using steel-cut), just throw them into a high powered blender and blitz them up into a powder. If you’re keeping totally gluten free, it’s important to seek out a brand of certified gluten free oats (like Bob’s Red Mill), since regular oats can sometimes have cross contamination due to their processing.
I’ve been making this Oatmeal Pumpkin Dutch Baby on repeat this fall and I’m so excited to share it. If you can make pancakes from a box mix, you can make this, and I guarantee you’ll think it’s even easier. The best part is that the leftovers freeze and reheat great, making this recipe awesome for cozy Sunday brunches AND meal prepping.
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This Oatmeal Pumpkin Dutch Baby is the ultimate fall breakfast! It’s a big, puffed up pancake made with oat flour, eggs and pumpkin puree, so it’s incredibly nutritious, but thanks to maple syrup, a bit of butter and and lots of warming spices, it 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.
- 2 tablespoons butter (I liked salted here but unsalted works)
- 4 large eggs
- 1/3 cup unsweetened pumpkin puree
- 3/4 cup milk, any kind
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup oat flour *(see note)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- OR substitute 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger and cloves
- 1/2 teaspoon Kosher salt (or 1/4 teaspoon iodized table salt)
- 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 degrees F.
- 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 degrees, 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.
*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.
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.
Keywords: pancake, pumpkin, pie, fall, thanksgiving, easy