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.
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!