Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples

Crispy on the edges and fluffy in the center, this Dutch baby pancake is filled with pumpkin puree and pure vanilla extract then topped with caramelized brown sugar apples, walnuts, and dried cranberries. This pumpkin Dutch baby pancake with caramelized brown sugar apples is the perfect autumn inspired breakfast.

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

Seriously obsessed with pumpkin and apples right now.

It’s all things pumpkin and apples in my kitchen. Think breakfast, lunch, dinner, and dessert, probably appetizers too.

Can you tell?

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

So of course, I needed to combine two of my favorite fall ingredients.

If you’re a fan of pumpkin and apples, you’ll love this pumpkin Dutch baby pancake with caramelized brown sugar apples.

To make the pancakes, just mix all the ingredients in one large bowl then pour the batter into a hot cast iron skillet. Baked for about 20 minutes, this pumpkin Dutch baby pancake comes out with crispy edges and a fluffy center. The pancake is then topped with caramelized brown sugar apple, dried cranberries, chopped walnuts, cinnamon sugar, and served with maple syrup.

Delicious and absolutely perfect for fall.

Isn’t this an incredible fall weekend breakfast?

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

Preheat the oven to 400F.

In a large mixing bowl, combine all purpose flour, brown sugar, pure vanilla extract, beaten eggs, milk, pumpkin puree, and pumpkin pie spice. Whisk until all the ingredients are well combined.

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

Melt a tablespoon of butter in a 10 inch cast iron skillet over medium heat. Once the butter has melted, move the butter around until it coats the bottom and sides of the skillet.

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

Pour the pancake batter into the hot skillet, and then place the skillet into the oven.

Bake the pumpkin Dutch baby pancake for 20 minutes until the edges are brown and crispy. The pancake will puff up in the center and deflate as it cools down.

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

While the Dutch baby pancake is baking, combine sliced apples, water, and brown sugar into a small pot over low to medium heat. Stir to prevent the apples from burning at the bottom. Cook the apples for 8-10 minutes until they’ve softened and browned.

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

Once the pancake is done, pour the caramelized brown sugar apples on top. Add dried cranberries and chopped walnuts. Sprinkle cinnamon sugar on top if desired.

Serve the pumpkin Dutch baby pancake with caramelized brown sugar apples warm with maple syrup.

Enjoy!

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples | Cooking with a Wallflower

 

Pumpkin Dutch Baby Pancake with Caramelized Brown Sugar Apples
 
Prep time
Cook time
Total time
 
Crispy on the edges and fluffy in the center, this Dutch baby pancake is filled with pumpkin puree and pure vanilla extract then topped with caramelized brown sugar apples, walnuts, and dried cranberries. This pumpkin Dutch baby pancake with caramelized brown sugar apples is the perfect autumn inspired breakfast.
Author:
Recipe type: Breakfast
Serves: 3-4 servings
Ingredients
Pumpkin Dutch Baby Pancake
  • 1 tablespoon unsalted butter
  • ⅔ cup all purpose flour
  • 3 tablespoons brown sugar
  • 1 ½ teaspoon pure vanilla extract
  • 2 large eggs, beaten
  • ⅔ cup milk
  • ¼ cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
Caramelized Brown Sugar Apples
  • 1 small honey crisp apple (or half a large apple), sliced into wedges
  • 2 tablespoons water
  • 2 teaspoons brown sugar
For topping
  • Chopped walnuts
  • Dried cranberries
  • Cinnamon sugar
  • Maple syrup
Directions:
  1. Preheat the oven to 400F.
  2. In a large mixing bowl, combine all purpose flour, brown sugar, pure vanilla extract, beaten eggs, milk, pumpkin puree, and pumpkin pie spice. Whisk until all the ingredients are well combined.
  3. Melt a tablespoon of butter in a 10 inch cast iron skillet over medium heat. Once the butter has melted, move the butter around until it coats the bottom and sides of the skillet.
  4. Pour the pancake batter into the hot skillet, and then place the skillet into the oven.
  5. Bake the pumpkin Dutch baby pancake for 20 minutes until the edges are brown and crispy. The pancake will puff up in the center and deflate as it cools down.
  6. While the Dutch baby pancake is baking, combine sliced apples, water, and brown sugar into a small pot over low to medium heat. Stir to prevent the apples from burning at the bottom. Cook the apples for 8-10 minutes until they’ve softened and browned.
  7. Once the pancake is done, pour the caramelized brown sugar apples on top. Add dried cranberries and chopped walnuts. Sprinkle cinnamon sugar on top if desired.
  8. Serve the pumpkin Dutch baby pancake with caramelized brown sugar apples warm with maple syrup.

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30 comments

  1. Michelle says:

    This looks fantastic!
    I love crispy edges😀
    The fall flavors are perfect and I might devour the whole thing!
    Thanks so much for sharing at Fiesta Friday #142!
    Michelle

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