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.
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?
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?
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.
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.
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.
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.
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!
- 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
- 1 small honey crisp apple (or half a large apple), sliced into wedges
- 2 tablespoons water
- 2 teaspoons brown sugar
- Chopped walnuts
- Dried cranberries
- Cinnamon sugar
- Maple syrup
- 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.
- 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.
- 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.
- 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.
- 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.
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Look delicious! Will definitely be trying it out! Happy blogging! 🙂
xoxo,
Amber
I hope you’ll like it, Amber!
Yumm! I am coming to SF Andrea 😊
Yum!! 🙂
Thank you!
This looks fantastic!!
Thanks, Dianna!
It’s been so long since I’ve had a dutch baby. Love this one 🙂
I hope you’ll get to try this one!
caramelized brown sugar apples?! 😍 love the sound of that. normally i like my dutch babies with just lemon and sugar, but i bet i’d love this pumpkin and apple combo, too!
I hope you’ll get a chance to try them, Heather!
Dutch babies are on my cooking bucket list. I’ve never had one before so I’m very curious about the taste. This looks amazing Andrea. Those flavors are perfect for fall. Great job:-)
Thanks, Jess! Hope you get the chance to try these! They’re pretty much like pancakes but the edges are crispy, like waffles. lol
A sad story in my life now has a happy ending. Last year I went to a restaurant to try their pumpkin pancakes, highly recommended (and definitely wonderful). But I’ve never been able to duplicate them. This recipe looks even better than my restaurant ones! Gonna give them a try and will let you know how they turn out. Also gonna visit here often. Thanks for visiting my blog, too! Hugs.
I hope you’ll like this pancake. But what restaurant did you go to? I’d love to bookmark for if I’m in the area.
http://www.craveamerica.com/locations/galleria-of-edina-2/
Oh wow, this sounds delicious!! Your blog is beautiful, so creative.
Thank you so much!
Andrea, this looks fantastic! I kept promising myself I’d make a blueberry Dutch baby this summer (and never did) but this recipe is definitely going in my list of “must makes” for the fall! As soon as I’m better I’m making it! Thank you for the great recipe!
I think once you’re able to make one Dutch baby pancake, you can pretty much customize it however you like. You can just add whatever is in season to your pancake. Hope you’ll like this, Elizabeth!