Yes, it’s true. Another pumpkin recipe. I told you guys that I love pumpkin season. Who doesn’t? Today’s tribute to the amazing pumpkin is : Pumpkin Spice Dutch Baby.
What’s a dutch baby, you ask? If you have never had one, you are in for a treat. A dutch baby is big “pancake” baked in a hot skillet that gets puffed and crispy around the edges while retaining a pancake-like tenderness in the middle. It’s made to be shared around the table, family-style. This is not your average breakfast dish. Want to impress your family or friends? Serve a steaming hot dutch baby straight from the oven and watch them “ooohh” and “ahhhh.”
Coming from a Finnish family, I loved these super easy dutch baby creations growing up. Seeing that puffy pancake come out of the oven and then watching it slowly sink into itself was so impressive to me. These adorable babies evoke memories of family and warmth for me. This is my grain-free version of an old childhood favorite with a little fall time spice added to it.
The secret to the perfect dutch baby is a hot skillet. Cast iron is perfect for this. Put the skillet in the oven while it’s heating so that the pan is hot by the time you’re ready to cook. This will ensure that your “pancake” cooks just right, crispy on the edges and “pancakey” in the center.
Topped with a little REAL maple syrup, warm fruit, or whipped cream, this fall time delicacy will surely warm your kitchen and your heart. Maybe even becoming a new family tradition.Print
Pumpkin Spice Dutch Baby (grain free)
- 5 eggs (preferably pastured)
- 3/4 cup milk (any kind will do)
- 3/4 cup cooked, pureed pumpkin (fresh is best but canned will work)
- 3/4 cup almond flour (I use THIS brand)
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder (like this)
- 1/8 tsp clove powder
- 1/2 tsp vanilla extract (like this ONE)
- 1/2 tsp celtic sea salt (I use this one)
- 3 TBS grass fed butter or ghee
- A big handful of chocolate chips (where to buy dairy, soy, and nut free chips)
- REAL maple syrup, warm fruit, or whipped cream
- Preheat oven to 450’F and place skillet into oven.
- Combine milk and eggs in a large bowl and whisk vigorously. Add pumpkin puree, almond flour, salt, vanilla, and spices. Mix well to thoroughly combine.
- Remove skillet from oven. Drop in ghee or butter and return to oven for 2-3 minutes, until completely melted.
- Remove skillet from oven and pour pumpkin spiced batter into skillet. Do not stir. The butter/ghee will pool on top of the batter. Place back in oven.
- Bake for 16-20 minutes, until turning golden brown and slightly crispy at edges. Throw a handful of chocolate chips on top and serve warm. Enjoy!
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What size skillet do you use?
My skillet is 12 inches. I have used my other 10 inch one as well.
Donna Rosenberry says
this sounds delicious! we will be trying this when my grandsons come over again
My kids love when I make this! I bet your grandson will too!
Barbara Ann says
Sounds delightful! Gotta try this.
Let me know how it turns out. I love feedback. Thanks for coming by! 🙂
Mmm, this looks wonderful! Good to know about the hot pan, too.
We’re not gluten-free and we can’t do almonds at our house – do you know if this recipe could be converted to sourdough, or even just regular flour?
Love your site!
Dutch babies are traditionally made from regular flour. So you can experiment with what you have. Here is one recipe made with sprouted grains to give you an idea —> http://nourishedkitchen.com/dutch-baby-pancake-recipe/ You can just add the pumpkin puree. I would love to hear how it goes.
Do you happen to know the Carb Count?
I’m sorry, I don’t. I don’t calculate carbs and calories. I try to focus of just eating nutrient-dense foods. I did, however, red that “Half a cup of ground almonds contains about 10 grams of carbohydrate, 6 of which are fiber, for a net carb count of 4 grams of carbohydrate. That half cup also contains 10 grams of protein, 23 grams of fat, and 273 calories.” (source)
There is also a cool recipe calculator site HERE if you want to break down recipes in the future, Hope that helps. Thanks for stopping by. 🙂
Jamie in TX says
Made this for breakfast, OMG! So fantastic!
Yay! So glad you enjoyed it. I love dutch babies. And this one is my favorite. Thanks for the kind feedback!
This is my new favourite Sunday breakfast! Was sooo goood. Best way to christen my new cast iron pan 🙂
Oh, good! I’m so glad you enjoyed it. You can make this with chopped apples as well instead of the pumpkin. I love cooking in cast iron.
Looks divine! Also looks like breakfast this morning! We shared with our FB readers at homesteadlady.com.
This sounds so delish. Unfortunately I cannot find canned pumkins here is Germany. Just pickled pumkins. A fresh one is way too much for me. What do you think how to substitute?
You can substitute sweet potato (yams) for the pumpkin. Can you get those there? If not, try adding some chopped apples. I would saute the apples in the butter/ghee for a few minutes before pouring the batter on top. Report back if you try it. 🙂
Another answer: Butternut squash. A lot of canned pumpkin is really butternut anyway.
Katie Hamilton says
this literally looks AMAZING and sounds really simple! I have everything except for the Almond Flour… how would amaranth flour compare? or could you substitute whole wheat if that is all you had? How would that compare? I’d appreciate your help! lol
This recipe was developed using the almond flour. I don’t use either amaranth or whole wheat flour in my kitchen so I can’t say for sure what the exchange ratios would be. You would also get a totally different texture and taste. That’s the fun in baking though : experimentation! 🙂
Hi! This recipe looks amazing, and great for my toddlers this fall. Wondering if you could use coconut flour? I might try it out, anyone know?
Coconut flour has it’s own ratio of wet to dry so you would have to experiment with how much to use. Please report back if you try it. 🙂
I can’t wait to make this! Can coconut oil be used as a substitute for the ghee?
YES! Coconut oil works just fine! 🙂
shannon brown says
I just made this, and it is wonderful!!!!! I did use plenty of Dark Chocolate chips on it though LOL! I am new to Low Carbing and grain free eating, and this was easy and I had all the ingre here at home… My teenage son LOVED it! I did wonder if I could make it plain without the pumpkin in it? Would I need to add something to replace the pumpkin for the right texture… My son even thought that this would be good made savory to sub for cornbread…. I see many variations in our future, and I am finally going to get some good use out of my cast iron skillet.
Shannon- So glad you liked it. This recipe is very versatile. You just have to play with it. I use chopped apples sometimes instead of pumpkin. You may need to add a titch more liquid but feel it out and see. A savory version would be delish! Thanks for the great feedback! 🙂
Shari Champagne says
Just finished eating this,so good! Thank you for a fantastic recipe!