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Pumpkin Spice German Pancakes

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 CommentsLeave a Comment →

  1. 1
    Posted On November 26, 2012 at 9:34 am

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

    Thanks for sharing.

    Kisses from Greece

    Reply

  2. 2
    Posted On November 26, 2012 at 9:38 am

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

    Reply

  3. 3
    Posted On November 26, 2012 at 10:14 am

    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 ;)

    Reply

  4. 4
    Posted On November 26, 2012 at 10:17 am

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

    Reply

  5. 5
    Posted On November 26, 2012 at 10:27 am

    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!

    Reply

  6. 6
    Posted On November 26, 2012 at 10:28 am

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

    Reply

  7. 7
    Posted On November 26, 2012 at 10:51 am

    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!!

    Reply

  8. 8
    Posted On November 26, 2012 at 11:12 am

    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.

    Reply

  9. 9
    Posted On November 26, 2012 at 11:30 am

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

    Reply

  10. 10
    Posted On November 26, 2012 at 11:40 am

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

    Reply

  11. 11
    Posted On November 26, 2012 at 11:40 am

    This looks wonderful!

    Reply

  12. 12
    Posted On November 26, 2012 at 12:10 pm

    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…

    Reply

  13. 13
    Posted On November 26, 2012 at 12:13 pm

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

    Reply

  14. 14
    Posted On November 26, 2012 at 12:41 pm

    Looks awesome!!

    Reply

  15. 15
    Posted On November 26, 2012 at 12:47 pm

    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!

    Reply

  16. 16
    Posted On November 26, 2012 at 1:38 pm

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

    Reply

  17. 17
    Posted On November 26, 2012 at 3:06 pm

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

    Reply

  18. 18
    Anne
    Posted On November 26, 2012 at 3:20 pm

    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” :)

    Reply

    • Rosey
      Posted On December 14, 2012 at 5:30 pm

      I think they are a Pennsylvania Dutch thing, not Germany-German.

  19. 19
    Posted On November 26, 2012 at 5:46 pm

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

    Reply

  20. 20
    Posted On November 26, 2012 at 7:58 pm

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

    Reply

  21. 21
    Posted On November 26, 2012 at 9:20 pm

    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.

    Reply

  22. 22
    Posted On November 26, 2012 at 10:06 pm

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

    Reply

  23. 23
    Posted On November 27, 2012 at 7:51 am

    I cannot wait to try this!

    Reply

  24. 24
    Posted On November 27, 2012 at 2:14 pm

    Yummmmmm can’t wait to try these!

    Reply

  25. 25
    Posted On November 27, 2012 at 3:54 pm

    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 :)

    Reply

  26. 26
    Posted On November 27, 2012 at 5:42 pm

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

    Reply

  27. 27
    Ren'e
    Posted On December 2, 2012 at 12:45 am

    as a topping you could use cream cheese mixed with pumpkin

    Reply

  28. 28
    Posted On December 10, 2012 at 10:26 am

    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.

    Reply

  29. 29
    Rosey
    Posted On December 15, 2012 at 1:06 pm

    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.

    Reply

  30. 30
    Morgan
    Posted On April 5, 2014 at 7:49 pm

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

    Reply

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