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.

Ingredient Notes

• 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 - the canned stuff always, but use homemade if you have it.
• Milk - Any type of milk or plant milk will work. I use whole.
• 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.

Step by Step Instructions

1. 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 degrees F.
2. 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.
3. 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.
4. Reduce the heat to 425 degrees 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.
5. Slice into wedges and serve immediately with more butter and maple syrup on the side.

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Oatmeal Pumpkin Dutch Baby

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. 

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 servings

Calories: 400kcal

Author: Nicole Gaffney

Ingredients

• 2 tablespoons butter I liked salted here but unsalted works
• 4 large eggs
• ⅓ cup unsweetened pumpkin puree
• ¾ cup milk any kind
• 1 teaspoon vanilla extract
• 2 tablespoons pure maple syrup
• 1 cup oat flour * see note
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• OR substitute 1 ½ teaspoons pumpkin pie spice for the cinnamon ginger and cloves
• ½ teaspoon Kosher salt or ¼ teaspoon iodized table salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Slice into wedges and serve immediately with more butter and maple syrup on the side.

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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.

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.

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Nutrition

Calories: 400kcal | Carbohydrates: 42g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 246mg | Sodium: 565mg | Potassium: 416mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4888IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg