Pumpkin Spice German Pancake

I have a soft spot for German pancakes. Also known as Dutch Baby pancakes. Or Puffy pancakes. But whatever you call them, they are sweet and eggy concoctions that you can’t help but crave. And they are so much easier to prepare than regular pancakes, since there’s no slaving over a hot frying pan. Instead, you just throw the batter in the oven and wait for the magic to happen.

I had a bit of pumpkin left over and decided to throw it and some pie spices into my go-to recipe. The result was a bit less puffy than usual, perhaps, but the flavor definitely made up for it.

It’s almost like eating pie for breakfast.

If you’re into that sort of thing.

I’ve also an apple version of these before, and don’t you dare make me choose which way I like it best. You can also halve the recipe and bake it up in a cast iron skillet (perfect for two).

Pumpkin Spice German Pancake

Yield: 4 servings

Ingredients:

1 cup whole milk

1 cup all-purpose flour

6 large eggs

1/3 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 teaspoon salt

6 tablespoons unsalted butter


Directions:

Combine milk, flour, eggs, pumpkin, spices, and salt in medium bowl and mix until just combined.


Position oven rack in bottom 1/3 of oven. Place butter in a 13x9 inch baking pan sprayed with cooking spray, put in oven, and preheat to 450 degrees F. When butter is hot and sizzling, remove from oven and carefully pour batter into hot pan.


Return pan to oven and bake for 25 minutes, or until golden brown and fluffy.


Slice and serve hot with maple syrup and powdered sugar.


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31 Comments Leave a Comment »

  1. Love the idea of oven .. have to try it.

    Thanks for sharing.

    Kisses from Greece

  2. It’s like a pancake sheet cake…I am all over this idea!

  3. This looks delicious! :)

    I recently purchased your book (LOVE IT!) and shared a couple of recipes on my blog. So glad to have found your blog now – will be spending a lot of time on here ;)

  4. I love the idea of baking a pancake; great flavor combination as well!

  5. I’ve never made a German pancake before, but that clearly needs to change! Slaving over a hot pan is definitely un-fun when you’re starving at breakfast time!

  6. Wow this looks delicious! Can’t wait to try it! Love the idea of making it in a 9×13 instead of a skillet.

  7. I love making German pancakes for my family…but pumpkin is a new dimension that I know they’ll love. What, no cookie dough in them!!

  8. Oh my goodness, this looks rather perfect for leftover pumpkin puree! I made pumpkin empanadas this weekend (which were stupid good!)- next weekend, these are for brekkie.

  9. This looks heavenly! Totally adding this to my holiday menu!

  10. Yum, I love pumpkin. I just posted a pumpkin breakfast recipe myself!

  11. I love these things! In fact, I made a version a while ago with berries and lemon sugar in it. This sounds like the perfect fall version…

  12. YUM! This looks amazing! So light and fluffy. I will definitely be making this for my meat eaters :)

  13. So much easier than regular pancakes is right! Which is why I almost never make traditional pancakes or french toast and instead my dutch babies or overnight french toast bakes or similar things I dont have to babysit at the stovetop. This is gorgeous!

  14. I’ve never had german pancakes before…now I can’t wait to try…especially with the pumpkin flavor! looks delicious.

  15. Wow baking pancakes…who would’ve thought! Definitely don’t have to throw out the first pancake here! ;)

  16. Weird – I am German but I’ve never seen a pancake like that…is this just the name of it or do people really think we do our pancakes in the oven? because clearly: we don’t. we do it in a pan, that’s why they are called pancakes :) or “Pfannkuchen” :)

  17. I would MUCH prefer this baby over regular pancakes, so pretty and light!

  18. Wowwww ça a l’air délicieux! J’adore l’idée!
    Bisous.

  19. I have been seeing these more and more. Never tired them. In fact I had not heard of them till about a year ago. I must see what I have been missing.

  20. baked pancakes – who knew! i need to make more pancakes, pan or oven made :-)

  21. Yummmmmm can’t wait to try these!

  22. great recipe, I love the idea of no-fuss pancakes!

    to lighten these up, I’d replace whole milk with skim milk, half of the eggs for egg whites, and substitute half that butter with some applesauce.

    they would bake up just as nice but would save you a ton of fat and calories :)

  23. Oh my god, I love EVERYTHING with pumpkin and I need to make this.

  24. as a topping you could use cream cheese mixed with pumpkin

  25. Smarty! My kids adore pancakes, but how much MORE would they adore a perfectly calm, stress-free mother serving them to them?! I love the oven idea.

  26. I made this today with dairy-free margarine (out of necessity, I promise, I would much rather use the real stuff) and it came out delicious. Maybe it didn’t puff as high, but the texture was lovely. A big hit with both husband and kiddo.

  27. Think I could substitute half fat free milk + half heavy cream for the whole milk? Thanks!!

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