Pumpkin Blueberry Dutch Baby Pancake

There’s something magical about waking up to the smell of a freshly baked Pumpkin Blueberry Dutch Baby Pancake. I remember the first time I made it for my family on a crisp fall morning. The autumn sun peeked through the window, and I wanted to create a special breakfast that would warm our hearts and fill our bellies. This dish combines the sweet flavors of pumpkin and blueberries into a fluffy pancake that puffs up beautifully in the oven. Each bite is a delightful mix of textures and tastes, making it a perfect way to start the day. As it bakes, you can hear the gentle sizzle of the butter, and the anticipation builds as the pancake rises, filling the kitchen with its warm aroma.

Whether you’re looking for a cozy weekend treat or something to impress guests during the holidays, this Pumpkin Blueberry Dutch Baby Pancake is sure to be a hit. It’s not just a recipe; it’s an experience. I love serving it straight from the oven, dusted with powdered sugar and garnished with fresh blueberries. It’s the kind of dish that makes you want to gather around the table, share stories, and enjoy each other’s company. So, let’s dive into the details of this scrumptious breakfast delight!

Pumpkin Blueberry Dutch Baby Pancake Ingredients

The ingredients for this Pumpkin Blueberry Dutch Baby Pancake are simple yet effective. Each plays a crucial role in achieving the perfect balance of flavors and textures. The star players here are the eggs, which provide structure; the pumpkin puree, which adds moisture and depth; and the blueberries, which offer bursts of sweetness. Together, they create a comforting dish that’s perfect for sharing.

• 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
• 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
• Confectioners’ sugar, maple syrup, honey, ice cream, etc.; optional for serving

Putting Together Pumpkin Blueberry Dutch Baby Pancake

Making this Pumpkin Blueberry Dutch Baby Pancake is a delightful experience that will have your kitchen filled with delicious aromas. Follow these simple steps to create a breakfast masterpiece.

1. Preheat your oven to 425°F (220°C). Place a large oven-safe skillet, preferably a cast-iron one, in the oven while it heats up. This ensures the skillet is hot when you pour in the batter, which helps create that lovely puff.
2. While the oven is preheating, gather your ingredients. In a blender, combine the eggs, flour, milk, pumpkin puree, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt. Blend on high speed until everything is well combined and smooth. This batter is the base of your delicious pancake.
3. Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven. Be cautious as the handle will be very hot. Quickly add the butter to the skillet and swirl it around to coat the bottom evenly. This step is crucial to ensure the pancake doesn’t stick.
4. Pour the blender batter into the skillet over the melted butter. Make sure the batter spreads evenly across the skillet.
5. Sprinkle the blueberries evenly over the top of the batter. The berries will sink slightly, creating pockets of sweetness throughout the pancake.
6. Return the skillet to the oven and bake for about 40 minutes. Start checking at 30 minutes to see if it’s puffed up, golden, and set in the middle. The baking time may vary depending on your oven and skillet size, so keep an eye on it.
7. Once done, remove the skillet from the oven. You’ll be greeted with a beautifully puffed pancake that looks like it came straight from a bakery. Let it cool for a minute.
8. Garnish with extra blueberries and dust with confectioners’ sugar if desired. You can also serve it with maple syrup, honey, or even a scoop of ice cream for extra indulgence.
9. Slice and serve warm, enjoying every fluffy, flavorful bite of your Pumpkin Blueberry Dutch Baby Pancake.

Pro Tips and Tweaks

Whether you’re a seasoned cook or a beginner, these tips will help you master the Pumpkin Blueberry Dutch Baby Pancake and make it your own.

• Storage: Leftover pancake can be stored in an airtight container in the fridge for 2-3 days. Reheat gently in the oven or microwave.
• Freezing: You can freeze individual portions by wrapping them in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge before reheating.
• Pairing: This pancake pairs wonderfully with crispy bacon or a side of fresh fruit.
• Variations: Try adding spices like nutmeg or ginger for a different flavor twist.
• Garnishing: Get creative with toppings! Consider whipped cream, yogurt, or a drizzle of chocolate sauce.

Perfect Matches for Pumpkin Blueberry Dutch Baby Pancake

Pairing your Pumpkin Blueberry Dutch Baby Pancake with the right sides can elevate your breakfast experience. Here are some ideas:

• Fresh Fruit: Serve alongside fresh seasonal fruits like sliced bananas, strawberries, or a berry medley for a refreshing touch.
• Yogurt: A dollop of Greek yogurt adds creaminess and a protein boost to your meal.
• Coffee: A steaming cup of coffee or tea complements the sweetness of the pancake.
• Breakfast Meat: Consider serving with some crispy turkey bacon or sausage for a savory contrast.
• Brunch Gatherings: This pancake is a showstopper at brunch parties and gatherings with friends and family.
• Seasonal Events: Perfect for holiday breakfasts or cozy family get-togethers during the fall.

FAQ

Conclusion

The Pumpkin Blueberry Dutch Baby Pancake is truly a unique and delightful breakfast option that captures the essence of fall in every bite. It’s easy to make, visually impressive, and deliciously satisfying. I encourage you to give it a try and experience the joy it brings to your table. Your family and friends will thank you for it, and it may just become a new tradition in your home.

Pumpkin Blueberry Dutch Baby Pancake

Indulge in the fluffy delight of a Pumpkin Blueberry Dutch Baby Pancake. With its crispy edges and soft center, this easy brunch recipe combines the natural sweetness of pumpkin and blueberries. Perfect for cozy mornings or special occasions, it's a must-try that will impress your family and friends!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

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
• 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
• Confectioners’ Sugar optional for serving

Equipment

• Cast-Iron Skillet
• Blender

Method

 

1. Preheat your oven to 425°F (220°C). Place a large oven-safe skillet, preferably a cast-iron one, in the oven while it heats up. This ensures the skillet is hot when you pour in the batter, which helps create that lovely puff.
2. While the oven is preheating, gather your ingredients. In a blender, combine the eggs, flour, milk, pumpkin puree, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and salt. Blend on high speed until everything is well combined and smooth. This batter is the base of your delicious pancake.
3. Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven. Be cautious as the handle will be very hot. Quickly add the butter to the skillet and swirl it around to coat the bottom evenly. This step is crucial to ensure the pancake doesn't stick.
4. Pour the blender batter into the skillet over the melted butter. Make sure the batter spreads evenly across the skillet.
5. Sprinkle the blueberries evenly over the top of the batter. The berries will sink slightly, creating pockets of sweetness throughout the pancake.
6. Return the skillet to the oven and bake for about 40 minutes. Start checking at 30 minutes to see if it’s puffed up, golden, and set in the middle. The baking time may vary depending on your oven and skillet size, so keep an eye on it.
7. Once done, remove the skillet from the oven. You’ll be greeted with a beautifully puffed pancake that looks like it came straight from a bakery. Let it cool for a minute.
8. Garnish with extra blueberries and dust with confectioners’ sugar if desired. You can also serve it with maple syrup, honey, or even a scoop of ice cream for extra indulgence.
9. Slice and serve warm, enjoying every fluffy, flavorful bite of your Pumpkin Blueberry Dutch Baby Pancake.

Notes

• Tip 1: 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.
• Tip 2: Dutch Baby is best warm and fresh although leftovers may be stored airtight in the fridge for up to 2-3 days and gently reheated.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.