This Dutch Baby Pumpkin Pancake Takes Up the Entire Pan
If you haven't tried this fluffy, one-size-fits-all version of the breakfast staple, you're in for a treat with this healthy fall recipe.
Whether you live for your favorite breakfast every morning or end up forcing yourself to eat in the a.m. because you read somewhere that you should, one thing everyone can agree on is love for a stack of pancakes with all the fixings on the weekend. (Protein pancakes are a great option for a post-workout breakfast when you have more time.)
This recipe for a Dutch baby pumpkin pancake can be made in just minutes and is loaded with seasonal flavor. Haven't tried "Dutch baby" pancakes before? Unlike regular flapjacks that are generally pretty thin and can be dense to semi-fluffy, this large, single pancake is thick, über-fluffy, and takes up the entire pan. (Related: Check out the matcha green tea pancakes recipe you didn't know you needed.)
This pumpkin version contains just a few ingredients for a quick batter. Mix that up and pour into a hot skillet or pan before popping it in the oven to bake. Plus, you can feel good about the ingredients inside this massive pancake: whole-wheat flour pumps up the protein, and pumpkin purée in lieu of eggs and butter adds some antioxidants while cutting down on the calories.
Top the whole thing off with a dollop of nut butter, some apple slices, and a drizzle of maple syrup.
Dutch Baby Pumpkin Pancakes
Makes 1 large pancake
- 2/3 cup whole-wheat flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1 egg
- 1/2 cup pumpkin purée
- 1 tablespoon maple syrup
- Butter to coat the pan
- Preheat oven to 450°F. Add flour, salt, cinnamon, milk, egg, pumpkin purée, and maple syrup to a blender, and blend until well combined.
- On the stove, heat a cast-iron skillet or ovenproof nonstick skillet over medium heat.
- Add butter and heat for 1 minute. Pour the batter into the skillet and transfer to the oven.
- Bake for 15 to 20 minutes or until golden brown. Top with desired toppings.