This Pumpkin Spice Dutch Baby Pancake is a breakfast or brunch recipe that can impress anyone.
I love how wonderful this pancake smells when it is baking in the oven!

Pumpkin Spice Dutch Baby Pancake
This is a festive fall breakfast or brunch idea that is full of flavor.
I like how many options there are to personalize this recipe as well!
Have you tried my Best Ever Apple Cider Mojito?
That mojito recipe can be made with or without adding the alcohol.
It would also go well with this Dutch Baby Recipe idea!
To make this Dutch Baby you will need a 10" Cast Iron Skillet.
Please make sure that the skillet you are using is indeed oven-safe as well!
You may be wondering why do they call it a Dutch baby?
Dutch baby pancakes are a popular menu item in many restaurants that serve breakfast and brunch. People like to order it not just for the taste of it but, because of the spectacular presentation that is comes with it (kind of like fajitas).
There is a reason why it is called a Dutch baby.
You may think that a Dutch baby is the same thing as a German pancake, and it is.
It was the idea of an American restauranteur who decided to call the pancake Dutch and the idea simply caught on.
People ask what is the difference between Dutch pancakes and regular pancakes.
As you know, regular pancakes are made one by one in a skillet or griddle on the stove.
Pancakes are quick to make and quick to eat especially on a weekday morning when there is somewhere that you need to be .
Dutch pancakes on the other hand are a bigger deal to make.
You start the Dutch baby ins a warm skillet on the stove and then transfer that skillet to the oven to bake. The result is a popover-like pancake that serves more than one.
Here are some tips for making this Dutch baby recipe.
I mentioned above that it is essential that you use a skillet that is safe to go from stove to oven safely, such as a 10" Cast Iron Skillet. Just as important is that you take care when handling the skillet when transferring it as it will be hot.
Here are some more helpful tips for you.
- The oven portion of creating your Dutch Baby is as essential part of this recipe as it is partially responsible what makes the pancake 'puff' like a popover. For this reason you should not open the oven door while it is baking until it is done baking.
- I am including recipes for maple whipped cream and for easy pumpkin mousse that you can serve with your Dutch baby. Optionally, you can serve your pancake with simple powdered sugar dusted on top.
- When you pour the batter into the skillet it is a good idea to swirl the skillet around to allow for the batter to spread all over. This will allow for the pancake to bake more evenly.
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Here are some more ideas that you may be interested in.
- Cheddar Baked Chicken Recipe
- Chili Cheddar Biscuits Recipe
- Copycat Tagalong Cookies Recipe
- 7 Layer Southwestern Dip
- Cake Mix Champagne Cupcakes
How to make easy Pumpkin Mousse.
To make the pumpkin mousse you will need the following ingredients:
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- Whipped Cream Cheese- ½ cup, softened to room temperature.
- Canned Pumpkin Puree- ½ cup.
- Brown Sugar- 2 tablespoons. Can use brown sugar alternative.
- Pumpkin Pie Spice- 1 teaspoon.
Beat the ingredients in a mixing bowl.
Start the mixer on low and adjust the speed to high as you beat. Beat until stiff peaks form (about three minutes).
How to make Maple Whipped Cream
Maple whipped cream is another great way to serve these pancakes.
To make the whipped cream simply beat the ingredients listed below until peaks form.
Ingredients needed to make maple whipped cream.
- Heavy Whipped Cream- 1 cup.
- Maple Syrup- ¼ cup.
- Pumpkin Pie Spice- 1 teaspoon.
- Brown Sugar- 2 tablespoons. Can use brown sugar alternative.
Pumpkin Spice Dutch Baby Pancake Recipe
Here is what you will need to make your pancake.
- Flour- ½ cup.
- Salt- ½ teaspoon.
- Pumpkin Pie Spice- 1 ½ teaspoon.
- Eggs- 2 at room temperature.
- Milk- ½ cup.
- Vanilla Extract- 1 teaspoon.
- Canned Pumpkin Puree- 1 tablespoon.
- Butter- 2 tablespoons at room temperature.
How to make this cast iron skillet recipe.
To make this you will need a 10" Cast Iron Skillet. Please take precautions as this skillet will be hot when transferring it in and out of the oven etc.
Step 1. Place the Cast Iron Skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
Step 2. In a small bowl, whisk together the flour, salt, and pumpkin pie spice. In medium bowl, whisk together the eggs, milk, vanilla extract and pumpkin puree. Add the dry ingredients from the first bowl to the second bowl. Whisk together the ingredients from the two bowls until there are no lumps remaining.
Step 3. Carefully remove the skillet from the oven and place the butter in it, allowing the butter to melt and cover the entire skillet (swirl the skillet around as needed). Then pour the batter into the skillet, allowing the batter to fully cover the skillet. Return the skillet to the oven, close the door, and bake for 15-20 minutes or until the side are puffed and golden.
Step 4. Serve warm with Pumpkin Mousse or the Maple Whipped Cream on top.
Pumpkin Spice Dutch Baby Pancake, a delicious cast iron skillet breakfast or brunch recipe served with pumpkin mousse or maple whipped cream.
Pumpkin Spice Dutch Baby Pancake
Equipment
Ingredients
- ½ cup Flour
- ½ tsp Salt
- 1 ½ tsp Pumpkin Pie Spice
- 2 Eggs
- ½ cup Milk
- 1 tsp Vanilla Extract
- 1 tbsp Canned Pumpkin Puree
- 2 tbsp Butter
Instructions
- Place the Cast Iron Skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
- In a small bowl, whisk together the flour, salt, and pumpkin pie spice. In medium bowl, whisk together the eggs, milk, vanilla extract and pumpkin puree. Add the dry ingredients from the first bowl to the second bowl. Whisk together the ingredients from the two bowls until there are no lumps remaining.
- Carefully remove the skillet from the oven and place the butter in it, allowing the butter to melt and cover the entire skillet (swirl the skillet around as needed). Then pour the batter into the skillet, allowing the batter to fully cover the skillet. Return the skillet to the oven, close the door, and bake for 15-20 minutes or until the side are puffed and golden.Step 4. Serve warm with Pumpkin Mousse or the Maple Whipped Cream on top.
Recipe Notes
originally posted:
August 27, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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