Dairy Free Pumpkin Spice Dutch Baby Pancake

With the change of season, cozy breakfasts hit the spot! A twist on a classic, this dairy free pumpkin spice Dutch baby pancake combines delicious pumpkin and warm spices, making it a wonderful fall breakfast.

Now that the morning temperatures are dipping into the 40s, all I want to do is curl up with a warm blanket, a hot cup of coffee and a wonderfully cozy breakfast. Fall of course also brings two of my favorites: pumpkins and apples. And while I absolutely LOVE apple desserts like my spiced apple pecan bread, I usually prefer to use pumpkin in dishes that are subtly sweet.

One of my newly discovered favorite easy breakfast items is the classic Dutch baby pancake. So, in the spirit of the season, I decided to try my hand at a dairy free pumpkin spice Dutch baby pancake. It’s really easy to make and tastes like pumpkin pie! Dutch baby pancakes are super versatile, and this recipe is no exception. Adjust the levels of spice, add in some others, or omit some. It’s really up to you!

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WHAT IS A DUTCH BABY PANCAKE?

A Dutch baby pancake, also known as a puff pancake or German pancake, is a thin, blended batter added to an extremely hot pan. Because of the heat and the fact that it’s made in the oven, as the batter cooks, it puffs up. Once the Dutch baby is exposed to cooler air, it begins to deflate. What you’re left with is a pancake that is thinner than a typical pancake and tastes fried and absolutely delicious. Let’s get into how to make this delicious dairy free pumpkin spice Dutch baby!

TOOLS YOU MAY NEED

• High powered blender or food processor
• Measuring cups and spoons
• Spatula
• 10 inch cast iron or stainless steel skillet

INGREDIENTS

• 1 cup all purpose flour
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1  cup almond milk or other non-dairy milk
• 1/4 cup pumpkin puree
• 2 tbs maple syrup
• 1 tsp vanilla extract
• 1-2 tbs coconut oil to coat pan

HOW TO MAKE A DAIRY FREE PUMPKIN SPICE DUTCH BABY PANCAKE

Place a cold 10 inch cast iron skillet (or stainless steel skillet) in a cold oven, turn the oven to 425°F and allow skillet to preheat to 425°F.

In the meantime, add all of your ingredients into a high powered blender until smooth. Scrape in between to ensure all the flour is incorporated. Let the mixture rest while the pan is preheating.

Once the oven comes to temperature, remove the skillet and add in coconut oil, moving it around to coat the bottom of the pan and allow it to melt completely.

Pour the batter into the hot skillet, rotating the pan in a circle to allow the batter to coat the entire bottom of the pan.

Bake the dairy free pumpkin spice Dutch baby pancake for 20-22 minutes or until puffed and slightly golden brown!

Continue to Content

Dairy Free Pumpkin Spice Dutch Baby Pancake

Yield: 4 slices

Prep Time: 5 minutes

Cook Time: 22 minutes 20 seconds

Total Time: 27 minutes 20 seconds

With the change of season, cozy breakfasts hit the spot! A twist on a classic, this dairy free pumpkin spice Dutch baby pancake combines delicious pumpkin and warm spices, making it a wonderful fall breakfast.

Print

Ingredients

• 1 cup all purpose flour
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1  cup almond milk or other non-dairy milk
• 1/4 cup pumpkin puree
• 2 tbs maple syrup
• 1 tsp vanilla extract
• 1-2 tbs coconut oil to coat pan

Instructions

1. Place a cold 10 inch cast iron skillet (or stainless steel skillet) in a cold oven, turn the oven to 425°F and allow skillet to preheat to 425°F.
2. In the meantime, add all of your ingredients into a high powered blender until smooth. Scrape in between to ensure all the flour is incorporated. Let the mixture rest while the pan is preheating.
3. Once the oven comes to temperature, remove the skillet and add in coconut oil, moving it around to coat the bottom of the pan and allow it to melt completely.
4. Pour the batter into the hot skillet, rotating the pan in a circle to allow the batter to coat the entire bottom of the pan. 
5. Bake the dairy free pumpkin spice Dutch baby pancake for 20-22 minutes or until puffed and slightly golden brown!

Notes

Use pumpkin puree in this recipe, not pumpkin pie filling.

Use any non-dairy milk you desire. You can even use vanilla flavored milk in this recipe, just omit the vanilla extract.

Top this pumpkin spice Dutch baby pancake with syrup, powdered sugar, nuts like pecans or walnuts or caramel!

Dutch baby pancakes are best eaten right after baking. You can store them in the refrigerator, but the texture may change.

You can make this recipe in an 8 x 8 baking pan as well.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 308Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 144mgSodium 232mgCarbohydrates 37gFiber 2gSugar 12gProtein 10g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

TOPPINGS

• Maple syrup
• Powdered sugar
• Nuts like pecans or walnuts
• Caramel

NOTES

• Use pumpkin puree in this recipe, not pumpkin pie filling.
• Use any non-dairy milk you desire. You can even use vanilla flavored milk in this recipe, just omit the vanilla extract.
• Dutch baby pancakes are best eaten right after baking. You can store them in the refrigerator, but the texture may change.
• You can make this recipe in an 8 x 8 baking pan as well.

CHECK OUT MORE OF MY BREAKFAST RECIPES

Looking for other delicious and easy dairy free breakfast ideas? Check out these recipes:

• Dairy Free Spiced Walnut Pancakes
• Spiced Zucchini Bread
• Dairy Free Lemon Scones
• Dairy Free Overnight Oats

Did you make this dairy free pumpkin spice Dutch baby pancake? If you enjoyed it, I’d really appreciate if you came back and gave it a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!