Pumpkin Blueberry Dutch Baby Pancake

Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided!!

What Is a Dutch Baby Pancake? 

Baking one big pancake in a skillet rather than standing at the stove flipping individual pancakes one by one is like winning the pancake lottery and that is precisely what I love about Dutch Baby pancakes!

Plus, this batter is made in the blender making it super easy!

What’s a Dutch baby, you may be wondering? A quirky name for an oven-baked pancake that has the chewiness of crepes with the thickness of clafoutis. It doesn’t have the sponginess that traditional pancakes have. It’s denser and chewier rather than soft and fluffy.

I have a Blueberry Dutch Baby Pancake recipe from 2013 and for this late summer meets early fall season, I incorporated fresh blueberries along with pumpkin puree.

While it bakes, this oversized pancake puffs up and is quite impressive-looking immediately coming out of the oven, making you look like a seriously talented chef, although it falls as it cools. Ironically, there’s no baking soda or powder used. Almost magical puffing thanks to the eggs.

Those big juicy blueberries burst throughout the Dutch Baby while it bakes and I sprinkled extra on top before serving. 

It’s not necessary but a scoop of vanilla ice cream turns this into a super decadent breakfast or brunch. To keep things healthier, simply sprinkle a touch of confectioners’ sugar or a add a light drizzle or pure maple syrup or honey before serving it.

Can You Taste The Pumpkin Flavor?

The pumpkin flavor is definitely more in the background. It’s much more subtle and actually I taste the cinnamon more than the actual pumpkin.

If you want to play up the pumpkin flavor, I recommend adding 1 or 2 teaspoons of pumpkin pie spice in addition to the cinnamon, and perhaps some nutmeg or ginger to bring out those warming fall flavors.

The pumpkin also serves to enhance the texture of the Dutch Baby and adds additional nutrients and fiber.

However, if you’d prefer to omit it, you can. Add one additional large egg in place of the pumpkin. 

What’s in This Pumpkin Dutch Baby Pancake? 

To make this Dutch baby pancake recipe, you’ll need: 

• Unsalted butter
• Eggs
• Milk (regular, almond, soy, etc.)
• Flour (regular all-purpose or gluten-free flour designed for baking)
• Pumpkin puree
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Cinnamon
• Salt
• Blueberries, for batter and for garnishing
• Confectioners’ sugar, maple syrup, ice cream, etc., for serving

How to Make a Dutch Baby Pancake 

Place a skillet (cast iron if you have it) in the oven to heat up. After it’s hot, add butter to it and melt the butter. 

While you’re waiting for your oven and skillet to heat up, make a very simple batter and it’s all made in your blender – so easy! Combine eggs, milk, flour, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend to combine.

Pour the blender batter over the melted butter in the skillet.

Bake the pumpkin Dutch Baby pancake until the center is set. It will puff up while baking and the edges may curl up; this is normal.

Allow the homemade Dutch pancake to cool in the skillet momentarily before sprinkling with additional blueberries and optionally dusting with confectioners’ sugar or the garnishes of your choice.

Can I Make This Pumpkin Blueberry Dutch Baby Gluten Free?

Absolutely! I recommend a gluten free flour intended for baking. I recommend one of the cup for cup style flours.

Of course, normal all-purpose flour is just fine too.

Can This Dutch Baby Be Made Dairy-Free?

Yes it can! I use whatever milk I have on hand including 2% or whole milk, almond milk, soy milk, or cashew milk.

What Type of Skillet Should I Use? 

I recommend this Le Creuset 10-1/4-Inch Skillet or this 9-inch Lodge. Your skillet needs to be oven-safe at 425F.

Do I Have to Use a Cast Iron Skillet? 

No, you can also bake this Dutch baby pancake recipe in a 9×9-inch baking dish. 

Should I Use Fresh or Frozen Blueberries? 

I used fresh berries but I have made this Blueberry Dutch Baby Pancake with frozen with stellar results. You may need to increase the baking time by a few minutes if you’re using frozen blueberries.

Do I Have to Add the Blueberries? 

No, you can omit the blueberries and bake this as a plain Dutch pancake. 

What to Serve with a Dutch Baby Pancake 

You can serve this Dutch pancake with a simple dusting of confectioners’ sugar or add a drizzle of pure maple syrup or honey. Fruit preserves or jam are also great.

My personal favorite of course is ice cream, whipped cream, or whipped topping. The melted creaminess along with the warm blueberries cannot be beat!

Tips for Making a Dutch Baby Pancake

Be sure to keep a watchful eye on your Dutch Baby because it’s baking in quite a hot oven and can burn easily. Start checking early and keep an eye on it.

All skillet sizes, exact type of ingredients, ovens, and climates are different so watch your Dutch Baby and not the clock when evaluating doneness. 

I was surprised that my Dutch Baby needed 40 minutes to bake through but pumpkin is such a moist ingredient that it needed that much time.

Save Saved Review Print

4.82 from 11 votes

Pumpkin Blueberry Dutch Baby Pancake

By Averie Sunshine

Pumpkin Blueberry Dutch Baby Pancake - One big oven-baked pancake so there's nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided!!

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients 

• ▢ 3 tablespoons unsalted butter, melted
• ▢ 3 large eggs
• ▢ 1 cup all-purpose flour, gluten-free flour intended for baking such as a cup-for-cup style flour may be substituted
• ▢ 1 cup milk, regular milk, almond milk, soy milk, etc.
• ▢ ½ cup pumpkin puree*, See Notes
• ▢ 3 tablespoons granulated sugar
• ▢ 1 tablespoon light brown sugar, packed
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon salt, or to taste
• ▢ 1 ½ cups fresh blueberries, plus a few more for garnishing (frozen may be substituted, do not thaw first; possibly need to increase the baking time by a few minutes)
• ▢ confectioners’ sugar, maple syrup, honey, ice cream, etc.; optional for serving

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425F and place an approximately 9 or 10-inch large oven-safe skillet (cast iron is great if you have it) on a baking sheet (this is insurance against an accidental overflow) and place it in the oven.
• To the canister of a blender, add the eggs, flour, milk, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend on high speed to combine; set aside.
• When the oven has been preheated and the skillet is hot, remove it from the oven (use caution because the handle will be hot), add the butter, and allow it to melt. Swirl the pan to encourage the butter to melt. If needed in order to melt the butter, return the skillet momentarily to the oven. Make sure the butter has coated the entire surface of your skillet to help prevent the Dutch Baby from sticking later.
• Evenly pour the blender batter over the top of the melted butter.
• Evenly sprinkle 1 1/2 cups blueberries over the top of the batter and bake for about 40 minutes, or until puffed, golden, and set; start checking at 30 minutes. Baking times will vary on the size of your skillet and the exact ingredients used, oven, climate, etc. so keep an eye on your Dutch Baby and not the clock.
• Garnish with extra blueberries and optionally serve with a dusting of confectioners' sugar, maple syrup, honey, jam, ice cream, whipped cream, whipped topping, etc. Dutch Baby is best warm and fresh.

Notes

*The pumpkin can be omitted. Replace it with an additional large egg. Baking time may be reduced if not using pumpkin since pumpkin is such a wet and dense ingredient.

Nutrition

Serving: 1, Calories: 293kcal, Carbohydrates: 48g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 91mg, Sodium: 191mg, Fiber: 2g, Sugar: 31g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Blueberry Pancake Recipes:

Blueberry Dutch Baby Pancake Recipe — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! Because it’s baked, there’s no need to stand around flipping pancakes! 

Soft & Fluffy Blueberry Pancakes — The blueberries are sweet, juicy, and I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.

Blueberry Pancake Breakfast Squares – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY breakfast squares with only THREE ingredients!! Perfect for weekend brunch or as a make-ahead weekday breakfast!

Deep Dish Mixed Berry Skillet Pancake – The easiest and thickest pancake ever! No flipping or standing at the stove so you can go relax!! Perfect easy brunch recipe!

Blueberry Muffin and Buttermilk Pancakes Cake – This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter!