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.