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Pumpkin Dutch Baby

I love Brinner (aka breakfast for dinner).

Eating breakfast for dinner is easy for me to make and is a pretty cheap dinner.

I have made Dutch Babies in the past, but when I made one for dinner the other night I wanted to add some pumpkin and cinnamon for some yummy fall flavors!  It didn’t turn out as fluffy as a normal Dutch Baby because the pumpkin weighed it down a bit, but I thought it turned out great!!

For those of you who are still curious as to what a Dutch Baby even is…a Dutch Baby is like a big puffy pancake that you cook in the oven rather than the stovetop.

It is a really fun switch up from your normal pancakes and is fun to entertain with.  I have made this for family and friends alike and they all rave about how good it is!

I mean, how can you go wrong with a big puffy pancake filled with pumpkin and cinnamon?

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Pumpkin Dutch Baby
 
Ingredients
  • 3 tablespoons butter
  • 3 eggs
  • ¾ cup of your favorite gluten free flour (mine is Meister’s)
  • ¾ cup milk, heated 20 to 30 seconds in the microwave
  • ¼ cup pumpkin puree
  • ½ teaspoon cinnamon
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a large skillet or saute pan in the oven to preheat as the oven preheats.
  3. In a blender, mix together the eggs, flour, milk, pumpkin, cinnamon, sugar, vanilla, and salt and blend until well incorporated.
  4. Take the hot pan out of the oven and place the 3 tablespoons of butter in the pan and place back in the oven until melted. (You can also let the butter melt in the pan in the oven while you are mixing everything in the blender, but I always take too long and my butter gets burned!)
  5. When the butter has melted, remove the hot pan from the oven and swirl the butter around in the pan to coat all sides. Place the remaining butter in the blender and just give it a quick pulse to incorporate.
  6. Pour the batter from the blender into the pan and put into oven. Bake for 20-25 minutes, or until it is puffy in the middle and getting golden brown on the edges. The most important thing about baking a Dutch Baby is to not open the oven to peak at it! When you open the oven all the heat escapes and it will cause the Dutch Baby to be flat instead of puffy–so keep the door closed!
  7. When it is finished baking, carefully remove the Dutch Baby from the pan onto a cooling rack to cool. Cut into wedges and top with powdered sugar, cinnamon, and a drizzle of maple syrup.

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