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
A pumpkin-flavored dutch baby for two with plenty of fall falvor and melted chocolate chips as frosting.
Servings 2
Ingredients
- 2 large 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)
- Powdered sugar (optional)
Instructions
- Preheat oven to 425 degrees F (218 C) and melt butter in a small skillet over low heat.
- Add eggs, pumpkin, milk, flour and pumpkin pie spice to a blender and blend well. Once oven is preheated, swirl the butter around the skillet 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.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 2 servings)
Serving: 1 g Calories: 314 Carbohydrates: 24 g Protein: 8.5 g Fat: 20 g Saturated Fat: 11 g Fiber: 2 g Sugar: 10 g
Becca says
Thank you so much for such a simple recipe! I tried to “veganize” by using ~1 tbsp. of vegetable oil to coat the pan and 2 flax eggs (1 tbsp. ground flax to 2.5 tbsp. water set aside to “get sticky” <– technical term, ha!). Baking at 25 minutes, I got a brown top and crusty bottom, but the middle is still pretty wet. Not sure if it just needs even longer in the oven of if I've missed the function of the egg here… any thoughts you have are appreciated! Thanks so much.
We haven’t tested this vegan yet! But your note are helpful! My thought is aquafaba would be a better alternative!
Amy Smitherman says
Has anyone used Almond Milk or another plant based milk?
Sarah says
I’m confused, I thought this site was for vegan recipes.
Hi Sarah! While this has never been a strictly vegan or gluten-free blog, most new recipes fall into these two categories. This is simply because we enjoy eating and cooking this way and love making food everyone can enjoy.
We don’t subscribe to any one diet (nope, we’re not vegan!), but plant-based cooking and baking has become the focus for this blog with our top priority always being on simple, delicious food.
Sarah says
Thank you! My family really enjoys your recipes.
Cyn says
Have you attempted to veganize a Dutch baby recipe yet? I practically live off your vegan recipes!
Hi! I haven’t attempted to make this recipe vegan but if you give it a try yourself, let me know how it goes! Happy baking!
April says
Made this with Bob’s Red Mill 1 to 1 Gluten-free flour mix, it turned out great! I used double the pumpkin spice and melted extra butter on top before adding the cinnamon and chocolate chips.
Chris says
Hi Dana, hope you’re having fun in Asia! Love watching your instastories and fotos! Any ideas on how I can make a gluten free dutch baby? Thanks x
Use this recipe as a guide!
Sam says
I’ve been searching for vegan fall recipes on your blog for awhile and found this! You should recreate a vegan dutch baby
Gail says
Is there anything I can sub for the pumpkin puree?? I don’t really like the pumpkin flavor/don’t have it on me.
Ariana says
Hi there this recipe looks delicious my only thing is im a fairly new vegan. Is there anything you can suggest in place of the eggs? Also, I started looking up Dutch Babys from watching the Christmas episode of Bobs Burgers and now I want to make a Dutch Baby (:
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!
Nadja says
Never tried pumpkins in a pancake. Sounds interesting and will deffo make it.
Thanks for the recipe.
Greetings from Holland
Nadja
Maureen says
Would any alternative flours work for this? Perhaps rice flour or almond flour? Need something gluten free. Thanks! :)
jkincolorado says
Made this for breakfast on a rainy, foggy morning, we all enjoyed it!
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
Christy@SweetandSavoring 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!
what katie's baking says
i have always wanted to make a dutch baby! this will be my first… delicious
marla says
Love this recipe! Will be linking back to this in my upcoming post :)
Spencer says
Looks absolutely delicious! I would so love try some. I just know I would love it.
Chelsie @ Balance, Not Scale 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!! :)
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!
Celesse says
I would try almond flour , would also give it a nice flavor.
Averie @ Averie Cooks says
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!
Thanks Averie!!
Tammy T says
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
Caitlin says
i never heard of a dutch baby. is it like a gigantic flat pancake? it looks delicious!
Michelle says
Usually, it creeps up high, way over the edge of the pan, and is thin and airy. Think thicker than a crepe, thinner than a pancake. Kinda popoveresque. This one has deflated already. That being said, it looks delicious. What a great combo!