Pumpkin Dutch Baby Recipe

Name: Pumpkin Dutch Baby
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; ½ cup all-purpose flour; ½ cup low-fat milk; 1 tablespoon sugar; ¼ teaspoon salt; ½ tablespoon unsalted butter, melted and cooled slightly; ⅓ cup pumpkin puree (canned or fresh); ½ teaspoon ground cinnamon; 1 pinch ground cloves; 1 pinch freshly ground nutmeg; ½ teaspoon vanilla extract

Servings: persons

2 large eggs
½ cup all-purpose flour
½ cup low-fat milk
1 tablespoon sugar
¼ teaspoon salt
½ tablespoon unsalted butter, melted and cooled slightly
⅓ cup pumpkin puree (canned or fresh)
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch freshly ground nutmeg
½ teaspoon vanilla extract

1
Preheat oven to 425 degrees.
2
Place ovenproof 6 or 8-inch frying pan in the oven to heat for about 5 minutes.
3
Whisk together eggs, flour, milk, sugar, salt, melted butter, pumpkin puree, spices and vanilla until smooth.
4
Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven.
5
Bake for 15-20 minutes, until the Dutch baby is golden brown.
6
Slide from the pan onto a large plate and serve immediately.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs, ½ cup all-purpose flour, ½ cup low-fat milk, 1 tablespoon sugar, and more.

Yes, Pumpkin Dutch Baby falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Dutch Baby

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