Pumpkin German Pancakes

Pumpkin German pancakes are twist on traditional German pancakes, or Dutch Babies, that are perfect for the fall season or even winter holidays. Pumpkin German pancakes have a beautiful orange color that is perfect for a fall table setting. Try serving them on Halloween Thanksgiving or any other morning where you want to serve a hot crowd-pleasing breakfast.

These pancakes are slightly thicker due to the pumpkin purée that’s added. But they still offer that perfect eggy pancake texture. With a pumpkin German pancake recipe, you’ll essentially be adding pumpkin purée and pumpkin spices to the Dutch Baby mix and reducing the milk slightly.

Then, take your pumpkin German pancakes up a notch by adding cheesecake whip, which pairs perfectly with pumpkin flavors! Or, if you’re not up for making a cheesecake whip, try just some whip cream and syrup or a dusting of powdered sugar, a little cinnamon or ginger powder.

Need a side? Try Spicy Candied Bacon! Making bacon with a bit of cayenne and brown sugar is a savory addition to any breakfast dish.

How to Make It

First, gather your ingredients:

• 3 Eggs: Make sure the eggs are brought to room temperature.
• 1/2 Cup Milk: You can use whole or 2% is ideal, but you can use any milk or milk substitute.
• 1/3 Cup Pumpkin Puree: From a can.
• 1/2 Cup All Purpose Flour:
• 1 Tablespoon Sugar
• 1 Tsp Pumpkin Spice: (If you don’t have pumpkin spice, substitute 1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon.)
• 1/2 Tsp Vanilla
• 1/2 Tsp Salt
• 2 Tablespoons Salted Butter

Preheat oven to 400 degrees.

In a blender, combine the pumpkin puree, flour, milk, sugar, pumpkin spice, vanilla and eggs in a blender until frothy, about 1 minute on medium speed.

With the hot oven, place 1 Tablespoon of butter in two pans. Here we are disposable 8-inch pans. (You can also use one 10 cast iron skillet for a single pumpkin pancake.) Place the pans (or cast iron skillet) in the oven to melt the butter and heat the pans. When the butter is melted, quickly remove the pans or skillet and brush the bottom and the sides with butter so the batter does not stick.

Quickly pour 1/2 of the batter in each of the 2 pans (or all of the batter in the cast iron skillet) and return to the oven. Bake for 20 minutes, and do not open the oven. Then, lower the temperature to 300 degrees and bake another 5 minutes or until the crust is golden brown, toasted.

The Pumpkin German Pancake may puff in the oven, as a traditional German Pancake does. Once you remove it from the oven, it will deflate. This is normal.

Top your pancakes with any combination of toppings such as: a little butter, maple syrup, whipped cream, pecans, or a cheesecake whip. Sprinkle with cinnamon, nutmeg or pumpkin spice.

Rather make pumpkin popovers?

You can easily use this recipe to make pumpkin popovers as well. Instead of dividing the batter into pans, divide it into muffin tins. Be sure to coat your muffin tins well with butter.

Don’t miss these other Dutch Baby-inspired recipes:

• Mini German Pancakes
• Chocolate German Pancake
• Strawberry Popovers