Dutch babies are such an easy breakfast to make, and fast too. I made this for the girls on a school day. Got up, whirled the ingredients in the blender while the oven got hot, put it in to bake. By the time the girls were dressed, baby was nursed it was time to have a hot breakfast.
It's been a while since I've posted anything pumpkin :-).
We all loved this, the pumpkin pie spices gave it a wonderful fall flavor. Next time I am going to put a dollop or two of pumpkin puree in the blender with everything else.
Another great variation is apples and cinnamon!
Give Peas A Chance Pumpkin Pie Spiced Dutch Baby
1 cup flour1/4 tsp salt
1 cup milk
1 TBS sugar or honey (more or less to taste)
4 eggs
2 tsp vanilla
1 tsp pumpkin pie spice
4 TBS unsalted butter
Preheat oven to 425 degrees. Place all ingredients except the butter into a blender and blend until smooth. Let the batter sit while you put the butter in a baking dish or cast iron pan and let it melt in the hot oven. (9 inch round or square for a thicker Dutch baby or 9x13 inch for a thinner one). When the pan is hot and the butter is melted pour the batter into the pan. Bake 20-25 minutes. Edges should be golden to caramel brown, the middle should be lightly set but still jiggle
Bake less for a more custard consistency in the middle, more for a firm consistency.
Serve with syrup, jam, powdered sugar, fresh fruit, maple syrup, Pumpkin Spiced Syrup, or a squeeze of lemon juice.
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I think I will give this a try. Looks wonderful!
ReplyDeleteI made this with almond milk.. and I don't have "pumpkin pie spice" so I used cinnamon and nutmeg. Yummy and easy!! Thanks for posting the recipe! I'll have to get ahold of pumpkin puree to try.
ReplyDeleteI have to say I was a little worried that I did something wrong until it deflated... unless it's not supposed to get so puffy?
oh yes it's supposed to puff up real big then come down I should have stated that sorry LOL
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