Pumpkin Chocolate Chip Dutch Baby

Hey, hey, hey, it’s a dutch baby! Who doesn’t like a dutch baby? Come on…

I attempted my very first dutch baby earlier this year and have been on a dutch roll ever since. First, I dabbled in traditional varieties like blueberry lemon. But now that it’s fall, I can’t get pumpkin flavors off my mind.

This could easily be topped with powdered sugar for a more traditional serving style. But I opted for semisweet chocolate chips and let’s just say that wasn’t a bad decision.

This dutch baby turned out moist, light and rich with pumpkin flavor. A sprinkle of cinnamon and melted chocolate chips made the perfect “frosting,” for this simple breakfast dish for two.

4.3 from 3 reviews
Pumpkin Chocolate Chip Dutch Baby
 
Prep time
Cook time
Total time
 
A pumpkin-flavored dutch baby for two with plenty of fall falvor and melted chocolate chips as frosting.
Author:
Recipe type: Breakfast
Cuisine: Dutch Baby
Serves: 2
Ingredients
  • 2 eggs
  • 2 Tbsp butter
  • 2 Tbsp pumpkin puree
  • 1/4 cup milk
  • 1/4 cup unbleached all purpose flour (or whole wheat pastry)
  • 1/2 tsp pumpkin pie spice
  • cinnamon and semisweet chocolate chips for topping
Instructions
  1. Preheat oven to 425 degrees and melt butter in a small skillet over low heat.
  2. Add eggs, pumpkin, milk, flour and pumpkin pie spice to blender and blend well. Once oven is preheated, swirl the butter around the sklilet to ensure all sides are coated.
  3. Add batter to the skillet and place directly in the oven. Bake for 15-20 minutes or until golden brown.
  4. Top with chocolate chips and a sprinkle of ground cinnamon and serve immediately. Powdered sugar is optional.
Nutrition Information
Serving size: Per half Calories: 314 Fat: 20 g Saturated fat: 11 g Carbohydrates: 24 g Sugar: 10 g Fiber: 2 g Protein: 8.5 g

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Comments

  1. says

    Okay, so, WOW!!! This looks AMAZING!! And so easy!
    I’m an incredibly terrible baker, but this actually looks like it would be something I could do!
    However, I’m gluten-intolerant … do you think I could replace the all-purpose flour with coconut flour? (I have a bunch handy!!)
    Thanks for sharing!! :)

    • Dana says

      I’d be cautious on the coconut flour – perhaps add another egg and cut the flour back to just a couple tablespoons as coconut flour is very absorbent. Let me know if you try it and how it turns out!

  2. says

    So glad I found this recipe (I searched for pumpkin dutch baby :) I just made this and it’s so nice and light! Good alternative to the usual blueberry I make. It looks like yours turned out thicker, though. Maybe next time I’ll add a liiiiitle bit more pumpkin. Yum!

  3. Nichole says

    This was perfect for using up that last bit of pumpkin I had in the freezer. And any breakfast which includes a sprinkle of chocolate chips is my kind of food. <3

  4. Nadja says

    Never tried pumpkins in a pancake. Sounds interesting and will deffo make it.
    Thanks for the recipe.

    Greetings from Holland
    Nadja

  5. Alexia says

    I didn’t blend in a blender, just by hand … do you think that’s war caused my dutch baby to rise like a cake?!? Help!

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