Oatmeal Pumpkin Dutch Baby
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.
Servings: 3 servings
Calories: 400kcal
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.
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
