Breakfast & Brunchcoleycooks5.0
Oatmeal Pumpkin Dutch Baby
This oatmeal pumpkin Dutch baby pancake is a big, puffed up gluten free pancake that tastes like a slice of pumpkin pie. The batter comes together in no time at all, and since it's baked in the oven, it could not be any easier.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- bowl
- blender
- whisk
📝 Preparation Steps
1
Place butter inside a 9-inch cast iron skillet or pie plate, then place it in the oven on the center rack and turn it on to 450℉.
butter (I liked salted here but unsalted works)2 tablespoons
2
While the oven preheats, mix together the eggs, pumpkin puree, milk, vanilla, maple syrup, oat flour, cinnamon, ginger, cloves and salt. I like to do this in a blender or in a bowl with an immersion blender, but you can also use a whisk. Just be sure no lumps remain.
large eggs4oat flour (see note)1 cupcinnamon1 teaspoon
3
When the oven is preheated, check to make sure the butter is melted. I like to let it go until it starts to brown and smell nutty, but that step is optional. Remove the skillet from the oven, pour the batter inside, then place it right back in.
butter (I liked salted here but unsalted works)2 tablespoons
4
Lower the oven temperature to 425℉, then bake for ⏱️ 15-20 minutes until it's puffed up, no longer jiggly and browned around the edges.
5
Slice into wedges and serve immediately with more butter and maple syrup on the side.
butter (I liked salted here but unsalted works)2 tablespoons
Nutrition Facts
calories
400 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
13 g
sodium Content
565 mg
protein Content
16 g
trans Fat Content
0.3 g
cholesterol Content
246 mg
carbohydrate Content
42 g
saturated Fat Content
8 g
unsaturated Fat Content
9 g
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