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.
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: Minimalist Baker
Recipe type: Breakfast
Cuisine: Dutch Baby
Serves: 2
Ingredients
- 2 eggs
- 2 Tbsp butter
- 2 Tbsp pumpkin puree
- ¼ cup milk
- ¼ cup unbleached all purpose flour (or whole wheat pastry)
- ½ tsp pumpkin pie spice
- cinnamon and semisweet chocolate chips for topping
Instructions
- Preheat oven to 425 degrees and melt butter in a small skillet over low heat.
- 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.
- Add batter to the skillet and place directly in the oven. Bake for 15-20 minutes or until golden brown.
- 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
Caitlin October 9, 2012 at 8:44 am
i never heard of a dutch baby. is it like a gigantic flat pancake? it looks delicious!
Tammy T October 9, 2012 at 10:20 am
I can’t wait to try this this weekend with friends! Love your recipes. Most of my friends at work now follow and love your blog!
Tammy
Averie @ Averie Cooks October 9, 2012 at 12:06 pm
Your dutch baby looks beautiful and I recently just got a cast iron skillet and am excited to break it in more properly with dutch babies…like this!
Dana October 9, 2012 at 12:11 pm
Thanks Averie!!
Chelsie @ Balance, Not Scale October 9, 2012 at 12:26 pm
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 October 9, 2012 at 9:30 pm
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!
Spencer October 9, 2012 at 8:45 pm
Looks absolutely delicious! I would so love try some. I just know I would love it.
marla October 10, 2012 at 7:02 am
Love this recipe! Will be linking back to this in my upcoming post :)
what katie's baking October 10, 2012 at 1:10 pm
i have always wanted to make a dutch baby! this will be my first… delicious
Christy@SweetandSavoring October 13, 2012 at 7:15 am
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!
Nichole November 9, 2012 at 2:14 am
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