I love Dutch babies. They are basically a light, fluffy, baked pancake. They are NOT anything I invented. Sometimes I follow a tried & true Dutch baby recipe because I'm craving their Yorkshire pudding like texture. I've also been known to have my regular pancake batter all mixed up and literally just throw it in the oven so I don't have to stand there flipping pancakes (you know those mornings where you can't even find time for THAT!)
I've been making Dutch babies a lot recently and changing them up each time. Sometimes I throw a couple handfuls of fresh or frozen blackberries or blueberries (or both!) into the pan right before I cook them. I've also mixed applesauce and cinnamon into the batter. Sometimes I make a plain one and then use homemade sauteed cinnamon apples as the "syrup". I've even been known to throw in a few chocolate chips. Once I did a bananas foster Dutch baby. Yeah, all it needed was a scoop of ice cream to make a fabulous dessert! Like with most of my inventions, I just take a recipe that sounds good and make it my own. And as I've said before, I never miss an opportunity to add fruits or veggies to something my kids like to up the nutritional value.
But I have discovered my new favorite breakfast.......PUMPKIN SPICE DUTCH BABIES! Yum. I had opened a big can of pumpkin (yeah, shoot me, I'm out of my stash that I roasted and froze back in the fall!) the day before to make pumpkin spice muffins. I had quite a bit left and didn't want to forget about it, so I was thinking of what else I could do with it for Sunday breakfast. I was craving a Dutch baby, but I really wanted to use up the pumpkin. So I decided to try my hand at a pumpkin one. I still can't believe how incredible it came out!
If you've ever been tempted to have a slice of pumpkin pie for breakfast, but just couldn't bring yourself to do it, this is the perfect breakfast recipe for you!
Pumpkin Spice Dutch Babies
1/2 cup of milk
1 tsp vanilla
1/2 cup pumpkin puree
1 cup all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg (fresh grated preferably!)
1/4 tsp cloves
Pinch of salt
2 tbsp butter
1/4 cup maple syrup
1) Spray oven safe skillet (cast iron or stainless) with cooking spray.
2) Put the butter in skillet. Place pan in oven and preheat to 375.
3) Mix all ingredients together in a blender. Let sit for about 10 minutes while the butter melts and your pan gets good and hot.
4) Remove skillet from oven (careful, it will be HOT!) and pour batter into the pan. Return
skillet to the oven.
5) Bake for 30-35 minutes until a toothpick comes out clean.
6) Remove pan, slice and serve warm.
7) Serve with hot maple syrup (or what I did was pour the maple syrup over the whole thing
before slicing, and let it sit for about 10 minutes before a cut into it.)
Note: This recipe has more flour in it than a traditional dutch baby recipe. I've used less, but I like the consistency that the extra flour and the pumpkin gives it (not to mention I'm feeding 5 mouths that LOVE Dutch Babies!) Feel free to use less flour if you want a more traditional, lighter result.
My only regret is that I didn't think to take pictures! I promise one of these days I'll plan ahead and start taking pics of my food! And maybe even throw in a few of my kids helping! :)