Pumpkin Spice Dutch Baby Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free Option
Ingredients
Scale
- 3 large eggs (room temperature)
- 3/4 cup whole milk (room temperature)
- 3/4 cup all-purpose flour
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- Powdered sugar for dusting
Instructions
- Step 1: Preheat the Oven and Skillet Place a 10-inch cast-iron skillet into the oven and preheat the oven to 425°F (220°C). Heating the skillet while the oven warms up is the secret to getting a massive rise out of your Dutch baby.
- Step 2: Blend the Batter In a blender, combine the eggs, milk, flour, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and salt. Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy. Let the batter rest for 5 to 10 minutes if you have time.
- Step 3: Melt the Butter Once the oven is preheated, carefully remove the hot skillet using a thick oven mitt. Drop the 3 tablespoons of butter into the pan and swirl it around until it is completely melted and coating the bottom and sides of the skillet.
- Step 4: Bake the Dutch Baby Immediately pour the batter into the center of the hot, buttered skillet. Quickly return the pan to the oven. Bake for 18 to 22 minutes, or until the pancake is puffed high and the edges are a deep golden brown. Do not open the oven door during the first 15 minutes of baking!
- Step 5: Garnish and Serve Carefully remove the skillet from the oven. The Dutch baby will begin to deflate slightly as it cools—this is normal. Dust generously with powdered sugar and serve immediately while hot.