- September 26, 2025
- Main Dishes
Pumpkin Dutch Baby Recipe
This Pumpkin Dutch Baby is a cozy fall twist on the classic puffed pancake, baked with pumpkin purée and warm spices. Make it in festive mini pumpkin ramekins or as one impressive skillet-sized Dutch baby for a seasonal breakfast or brunch.
When the crisp air of pumpkin season rolls in, I’m always ready to break out my cast-iron skillet for something warm and cozy. A Pumpkin Dutch Baby (sometimes called a German pancake) is a show-stopping oven pancake that rises dramatically in a hot skillet or ramekins, creating a golden brown puff with crispy edges and a custardy center. It’s the perfect fall twist on a classic brunch dish and one of my favorite ways to highlight pumpkin flavor with warm spices.
Why You’ll Love This Pumpkin Dutch Baby Recipe
- A festive pumpkin spice Dutch baby that tastes like fall in every bite.
- An easy recipe—combine eggs, milk, flour, and pumpkin purée in a blender and let the oven do the rest of the work.
- Works as both a cozy breakfast or a stunning dessert topped with whipped cream, ice cream, or a drizzle of pure maple syrup.
Ingredients for Pumpkin Dutch Baby
Here’s what you need for this pumpkin pie Dutch baby:
- Batter: 4 large eggs, 1 cup whole milk (swap almond milk for dairy-free), ¾ cup flour, ¼ cup pumpkin puree, 2 tbsp brown sugar.
- Flavor: 1 tsp vanilla, 1 tsp pumpkin pie spice, ¼ tsp salt, and a pinch of cinnamon.
- Cooking fat: 4 tbsp unsalted butter, melted (1 tbsp per ramekin or all in one cast iron pan).
- Toppings: Whipped cream, a drizzle of maple syrup, candied pecans, pepitas, or fresh berries.
Substitutions: Try sour cream whisked into the batter for tang, or use a gluten-free flour blend for a gluten-free Dutch baby recipe, or use some einkorn flour from my friends at Grand Teton ancient grains.
How to Make a Pumpkin Dutch Baby
- Preheat the oven to 425 degrees F. Place your Staub pumpkin ramekins (or a large cast iron skillet) inside the hot oven to heat through.
- Blend the batter: In a traditional blender (or with an immersion blender), combine eggs, milk, pumpkin purée, flour, sugar, vanilla, spices, and salt until smooth and frothy. Rest the pancake batter for 10 minutes.
- Melt the butter: Add 1 tbsp butter to each hot pan or ramekin until melted butter coats the bottom.
- Pour batter and bake: Fill ramekins with about ⅔ cup batter each (or pour batter all at once into the hot skillet). Bake 18–22 minutes for ramekins or 20–25 minutes for a skillet, until puffed, golden brown, and with crispy edges.
- Serve right away: Dutch babies deflate quickly after baking, so garnish with toppings immediately.
Mini Pumpkin Dutch Babies vs. Skillet Dutch Baby
- Mini versions: Use ceramic ramekins, muffin cup pans, or pumpkin-shaped dishes. Perfect for entertaining and portion control. Bake 15–20 minutes.
- One large skillet: Bake in a 10–12 inch cast-iron skillet for one dramatic, puffy pancake you can slice and share. Bake 22–24 minutes.
Both methods create a perfect Dutch baby—it just depends if you want individual servings or one centerpiece dish.
Tips for the Best Dutch Baby Pancake
- Always preheat your hot pan or hot skillet before adding batter for maximum Dutch baby rise.
- Don’t open the oven door during baking, or the pancake may collapse.
- Pumpkin makes the batter heavier than an apple Dutch baby, so expect slightly less dramatic lift and a slightly more custard/eggy texture.
- Next time, try swapping pumpkin for apples or blueberries for an apple Dutch baby or blueberry muffin-style bake.
Topping Ideas and Variations
- A drizzle of pure maple syrup or a dusting of powdered sugar.
- Candied pecans, pepita seeds, or concentrated pumpkin butter for a richer pumpkin flavor.
- A spoonful of sour cream for tangy balance.
- Fresh berries for color and brightness.
- For dessert: top with a scoop of ice cream and an apple cider reduction.
Serving Suggestions
This Dutch baby bake is a great way to elevate a fall brunch. Serve it with scrambled eggs, bacon, or roasted vegetables for a savory side. Pair with hot coffee, tea, or warm apple cider for that cozy fall feeling. It’s just as impressive served as dessert with sweet toppings.
More Recipes To Try
Pumpkin Dutch Baby Recipe
Equipment
Ingredients
- 4 Eggs
- 1 cup Whole Milk
- 3/4 cup Flour
- 1/4 cup Pumpkin Puree
- 2 tbsp Brown Sugar
- 1 tsp Vanilla
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 4 tbsp Butter (1 tbsp/ ceramic dish)
Toppings
- Whipped Cream
- Maple Syrup
- Candied Pecans or Pepita Seeds
Instructions
- Preheat the oven to 425°F. Place your Staub pumpkin ramekins on a baking sheet (for easier handling) and preheat the pumpkin ramekins or a large cast-iron skillet in the oven.
- Blend the batter: In a blender (or whisk very well), combine eggs, milk, flour, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt until smooth and frothy. Let rest 10 minutes while the oven preheats.
- Heat the butter: Once the oven and ramekins have preheated, add 1 tablespoon of butter to each dish. Make sure it has fully melted (but doesn't burn).
- Bake the Dutch babies: Pour about 2/3 cup of batter into each ramekin (or all the batter into a large cast iron skillet). Bake 18-22 minutes, or until puffed and golden brown.
- Serve immediately: Dutch babies deflate as they cool—top with powdered sugar, maple syrup, whipped cream, or toasted pecans for the best presentation.