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
- 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)
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 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.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 2)
- Calories: 314
- Fat: 20g
- Saturated fat: 11g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 10g
- Protein: 8.5g