Giant Pumpkin German Pancake Dutch Babies. Delight your breakfast or brunch guests with a puffy, fragrant and pumpkiny Giant German Pancake, also known as Dutch Babies.
Giant Pumpkin German Pancake Dutch Babies
UPDATE – New Recipe: Giant Holiday GINGERBREAD Dutch Baby German Pancake!
Giant Pumpkin German Pancake. Have you heard of german pancakes? They can also be called Dutch Babies. And they are delicious either way. They have been a family favorite at our house for years and years. Since it’s fall I thought it would be fun to make a pumpkin version this year. Because everything is better pumpkin in the fall, right?? LOL.
I have to say – these are our favorite brunch dish right now. They are so hot and delicious and pumpkiny! I love the way the Dutch Babies – or German Pancake – puff up when you bake them. I thought I had snapped a picture while they were in the oven showing their puffiness. But when I looked later it didn’t come through. Regardless, they get puffy in the oven and deflate a little when you take them out. But the texture of the pancake is fluffy and warm and springy. You will see when you make one for yourself!
Another reason I love making a Giant German Pancake is it’s so easy and it’s so beautiful to serve. Your guests will be impressed.
Here’s how to make A Giant German Pancake, AKA Dutch Babies:
Note – you can use a mixer OR a blender to make the batter.
Just mix it or blend it up and pour it into your pan!
Giant Pumpkin German Pancake Dutch Babies
- 4 tablespoons unsalted butter
- 8 large eggs
- 1/2 cup pumpkin puree
- 1 cup reduced fat (2%) milk
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1.5 cups flour
- 4 teaspoons powdered sugar (optional)
- 1/2 cup berries (optional)
- Preheat oven to 425°F. Place butter in a large cast iron skillet or casserole dish and heat in the oven until butter is melted, about 3 minutes.
- In a blender or mixer, combine eggs, milk, pumpkin puree, granulated sugar, flour, cinnamon and salt. Blend until smooth. Remove skillet or casserole dish from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Bake until the pancake is puffed and browned, 18 to 20 minutes. Sprinkle with powdered sugar and fruit and cut into wedges for serving. Enjoy!!
Giant Pumpkin German Pancake Dutch Babies. Giant Pumpkin German Pancake, also known as Pumpkin Dutch Babies. Delight your breakfast or brunch guests with a puffy, fragrant and pumpkiny Giant German Pancake.
Here are a few other Dutch Baby recipes:
The Original Dutch Babies Recipe
What is YOUR favorite brunch recipe?
Let us know in the comments!
Have a Delightful Day!
xoxo
Definitely adding this to my weekend brunch plans!
Do you think I could use coconut oil in place of the butter, and coconut flour?
Yes I think you could 🙂
xox
I think I know what Sunday brunch is!! WOW!!