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What is a Dutch Baby?
A Dutch Baby, also known as a German pancake, is a large, puffy pancake that is baked in the oven. It is typically made with a batter consisting of eggs, flour, milk, and a pinch of salt. The batter is poured into a hot skillet with melted butter and then baked until it becomes golden brown and beautifully puffed up.
My Sourdough Pumpkin Dutch Baby Recipe
This Sourdough Pumpkin Dutch Baby is an easy and delicious variation of my regular Sourdough Dutch Baby recipe. I love making dutch babies for breakfast. Unlike pancakes, where I feel I can’t serve them out quick enough to feed my 4 hungry children, this is done all at once!
I am always looking for the highest quality organic ingredients at the best price and I recently found that Target now has an organic canned organic pumpkin puree option that I’ve linked below with some of my other favorite items and ingredients.
I make this recipe in a 12″ cast iron skillet and slice it like a pie into 8 servings.
Ingredients
- 2 cups (400g) sourdough starter (active or discard)
- 2 cups (480g) milk
- 8 eggs
- Half a can of pumpkin puree (about 7.5oz/212g)
- 2 tbs (42g) maple syrup or honey
- 6 tbs (85g) butter
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Add the butter to the cast iron skillet
- Place the skillet inside the oven and preheat to 450ºF
- While the oven is preheating, mix together all of the remaining ingredients in a large mixing bowl. I like to use one of these hand mixers.
- Once the oven has reached 450ºF, remove the skillet from the oven and swirl the butter around to fully coat the skillet.
- Add the mixture to the hot skillet and place back into the oven.
- Cook for 30-40 minutes. This will vary oven to oven. You want the middle to look fully cooked and the sides should be cooking up higher than the center.
- Allow it to cool off for about 5 minutes before serving.
- Top with: maple syrup, powdered sugar, or whipped cream
Serving Suggestions
I always serve this with a side of scrambled eggs. 8 eggs in the recipe may sound like a lot but that is only 1 egg per slice and I like to make sure everyone eats a high protein breakfast.
Another way to increase the protein of this breakfast is to substitute greek or regular yogurt for milk. I have done this many times and also turns out delicious. Using yogurt will yield a more dense and cheesecake like texture.
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Sourdough Pumpkin Dutch Baby
Equipment
- 12 inch cast iron skillet
- hand mixer/whisk
Ingredients
- 2 cups sourdough starter (active or discard) 400g
- 2 cups milk 480g
- 8 eggs
- 1/2 can pumpkin puree 7.5oz/212g
- 2 tbsp maple syrup or honey 42g
- 6 tbsp butter 85g
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Add the butter to the cast iron skillet.
- Place skillet in the over and preheat to 450ºF.
- While the oven is preheating, mix together all of the remaining ingredients in a large mixing bowl.
- Once the oven has reached 450ºF, remove the skillet from the oven and swirl the butter around to fully coat the skillet.
- Add the mixture to the hot skillet and place back into the oven.
- Cook for 30-40 minutes. You want the middle to look fully cooked and the top slightly browned.
- Allow it to cool for 5 min before slicing.