Pumpkin and Pecan Dutch Baby Pancake

This Pumpkin and Pecan Dutch Baby Pancake will be the highlight of your fall breakfasts...forever!

There's a really good chance this dish goes by a different name in your house. I made (a different version of) it for my mom a couple of years ago and I thought she was going to come unglued. Being of German decent, she just couldn't fathom why I would call it a Dutch Baby?!? 

"THAT is a German Pancake...not a...whatever it was you called it." Ouch. 

"And furthermore, it should be in a cast iron skillet..."

That was a very fun and informational morning...ha! My mom really tells it like it is, y'all.

However, I started out calling this a Dutch Baby, so it kind of stuck, you know? And, y'all...I'm just a casserole pan kinda girl. There's no shame in preparing this in a 9x13. While yes, cast iron is the traditional method, a casserole dish still gives you the same big "puff" when it comes straight out of the oven. And then it can go straight into the dishwasher. Ahem...cast iron can not. I'm also a dishwasher kinda girl. 

Check out this amazingly fun (and EASY) showstopper of a dish below>>>

I started making Dutch Babies about seven years ago, when my youngest was in preschool. It has always been our traditional first-day-of-school breakfast. I love it because the prep work is minimal. But the outcome is not only fascinating (the first time you make it, you'll be flipping over how BIG it gets), but also delicious. I mean, really good.

I wanted to give it a fall twist so we could enjoy it more than that first day of school (when we serve it with sliced strawberries and fresh lemon juice). I needed to make it a bit spicy (not that kind of spicy...but rather...fall spicy). Replacing some of the milk with International Delight's Pumpkin Spice Creamer was a great way to get some of that autumnal awesomeness in the recipe. I also added pumpkin pie spice. And then I topped it with pecan halves and cinnamon chips. If you can't find cinnamon chips, butterscotch or chocolate will work, too. 

While the Dutch Baby is HUGE straight out of the oven (like 7-8 inches above the pan), it does fall very quickly...so fast it's very difficult to get a good photo of it in all its glory.

We like to just cut ours into squares to serve. If you're having overnight guests, it would be so fun to create a toppings bar for a dutch baby. Guests can top their own portion with whatever they like...from fruit to nuts to whipped cream! Lots of possibilities with this dish, y'all. 

Pumpkin and Pecan Dutch Baby Pancake

CLICK HERE FOR PRINTABLE RECIPE

Ingredients:

• 1/2 cup butter
• 5 eggs
• 1 1/4 cups flour
• 1/2 teaspoon pumpkin pie spice
• 1 cup milk
• 1/4 cup International Delight Pumpkin Pie Spice Creamer
• 1 tsp vanilla
• 1/2 cup pecan halves
• 1/2 cup cinnamon chips
• powdered sugar for garnish

Directions:

Place stick of butter into a 9x13 glass casserole dish. Place in oven and preheat to 425 degrees. (I usually leave the butter in there until it starts to brown a bit). 

In a large bowl, combine eggs, flour, pumpkin pie spice, milk, and creamer with electric mixer on medium-high until thoroughly mixed.

Pour batter on top of melted butter in casserole and bake for 20-25 minutes.

When you pull from oven, it will be BIG! Sprinkle with pecan halves, cinnamon chips, and
powdered sugar.

CLICK HERE FOR PRINTABLE RECIPE

Have you ever tried a Dutch Baby Pancake?

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This conversation is sponsored by International Delight. The opinions and text are all mine.

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