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.

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Course: pancake

Cuisine: breakfast

Keyword: easy, fall, pancake, pie, pumpkin, thanksgiving

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 400kcal

Author: Nicole Gaffney (ColeyCooks.com)

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

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.

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.

Nutrition