Pumpkin German Dutch Baby Pancake

Pumpkin German Dutch Baby Pancake is a giant pancake baked in a skillet with pumpkin puree, brown sugar, fall spices, vanilla and butter.

This Pumpkin Spice Dutch Baby is the perfect seasonal twist on Classic German Pancakes. You can enjoy the decadent Fall Breakfast Recipe for a weekend morning, Thanksgiving breakfast, or as a favorite brunch dish.

Pumpkin Dutch Baby Pancake baked in skillet with strawberries and powdered sugar on top

It’s Fall again, which can only mean one thing. It’s time to bust out your favorite pumpkin dishes from Pumpkin Pie to Pumpkin Chili. With this amazing Pumpkin Dutch Baby, you’ll have one more delicious pumpkin recipe an amazing Autumnal breakfast.

Dutch Pancakes are a new breakfast obsession of mine. The simple, puffy pancake base is the perfect starting point to experiment with different add-ins and toppings for new favorite breakfast dishes. In this version, you just mix in pumpkin puree, nutmeg, cinnamon, and ginger to get all your favorite fall flavors in one breakfast.

After baking the Pumpkin Dutch Baby, top it off with a dusting of cinnamon and powdered sugar. Then you can put it out with maple syrup so everyone can add as much as they want. You can also, use heavy cream to make Homemade Whipped Cream and enjoy an especially decadent Pumpkin Spice German Pancake.

Pumpkin Dutch Baby Pancake collage of batter preparation

What is a German Dutch Baby Pancake? 

A Dutch Baby, also known as a German Pancake, is a skillet baked popover style breakfast treat. It is traditionally made with milk, eggs, flour, and vanilla. It has a sweet, custardy flavor similar to a crepe, but with thicker, crispy edges. Although German in origin, they got the nickname “Dutch Baby” from a Seattle restaurant that was serving small German pancakes, and the owner’s daughter couldn’t pronounce the word Deutsch, which means German.

How is a German Dutch Baby Pancake Made?

The thin pancake batter is added to a hot skillet greased with melted butter, then goes into a hot oven for about 20-25 minutes. The egg in the batter, along with steam, causes it to puff and rise in the middle which cooks the inside to a delicious custard crepe-like texture and flavor. The edges get nice and golden brown like a griddle pancake. When it’s removed from the oven, the Dutch Baby will fall in the center and leave you with a wonderfully unique and beautiful breakfast.

How to Make a Pumpkin German Dutch Baby Pancake

  • Batter: Add the flour, brown sugar, cinnamon, nutmeg, and ginger to a large bowl. Whisk the dry ingredients together, then add the milk, pumpkin puree, eggs, and vanilla extract. Mix again until the Dutch Baby batter is just combined.
  • Skillet: Put a 10 inch cast-iron skillet over medium-high heat on the stovetop. Add butter and brush it across the surface of the hot skillet as it melts. Make sure to take the butter up the sides as well as the bottom of the pan.
  • Cooking time: Pour the Pumpkin Dutch Baby Pancake batter into the pan. Pop in the oven to bake for 25-30 minutes. The edges should puff up as it bakes.
  • Serve: Take the skillet from oven. Then top the Pumpkin Dutch Baby with a dusting of powdered sugar and cinnamon. Let it cool a little bit, then slice and serve with maple syrup.

Favorite Pumpkin Recipes

Frequently Asked Questions

How do I know when a German Pancake is done?

When the Dutch Baby pancake has puffed up in the oven, and is light golden brown on top and darker brown around the edges, it is ready. It’s normal for the pancake to fall flat again when it is removed from the oven, because the steam escapes. This will leave you with caky edges and a custard-like center that is perfect for adding toppings.

How do I make a gluten free Pumpkin Dutch Baby Pancake?

It’s easy to make a gluten free version of this Pumpkin German Pancake. Swap out the flour for a gluten free baking mix to make a Gluten Free Dutch Baby.

Can I make a Dutch Baby without a cast iron skillet?

Yes, you can use any oven safe pan or even a baking dish to make your German Dutch Baby Pancake. A pie pan will even work. The important thing is that the pan or baking dish is very hot when the batter is added. Preheat the pan in the oven and let the butter melt into it before adding the batter, then place back inside the oven to finish cooking.

Pumpkin Dutch Baby Pancake baked in skillet with strawberries and powdered sugar on top

Key Ingredients in Pumpkin German Dutch Baby Pancake

  • Pantry ingredients: There are a few standard ingredients that you’ll find in most Dutch Baby recipes, which are also in this one. You’ll need flour, butter, eggs, milk, and salt, just like in most similar recipes.
  • Sweetener: This recipe also calls for 2 tablespoons of brown sugar, which gives it a dark, sweet flavor.
  • Spices: To make the Pumpkin Spice German Pancake recipe, use the same classic spices that you’d use in a pumpkin pie. Cinnamon, ginger, and nutmeg all combine in this delicious breakfast.
  • Pumpkin: Of course the amazing pumpkin flavor comes from pumpkin puree. It’s easy to mix into the batter and turns out delicious.
Pumpkin Dutch Baby Pancake slice on plate with strawberries and powdered sugar on top

Variations on Pumpkin German Dutch Baby Pancake

  • Nuts: Make a Pumpkin and Pecan Dutch Baby Pancake by mixing chopped candied pecans into the batter. You could also add in walnuts, chopped almonds, or unsalted pistachios for more unique flavor.
  • Cinnamon sugar: You can add a cinnamon swirl to the batter before baking. To make the cinnamon swirl mixture combine ¼ cup room temperature butter, ¼ cup brown sugar, and 1 teaspoon ground cinnamon. Swirl the cinnamon-sugar mixture into the batter when it’s in the pan, then bake.
  • Chocolate chips: Adding chocolate chips to pumpkin recipes is always a big hit. You can mix in mini semisweet, dark, or milk chocolate chips depending on your preference. Or, you can skip the chocolate and instead add cinnamon chips to your Pumpkin Dutch Baby Pancake.
  • Toppings: The shape of the dutch baby makes it perfect for adding a variety of beautiful and delicious toppings. You could swirl on some cream cheese frosting, add a drizzle of caramel or chocolate sauce, or dust powdered sugar on top. Garnish with fruit like fresh strawberries, blueberries, raspberries, sliced bananas, or apple compote. And of course, don’t forget some fresh whipped cream.
  • Gingerbread Dutch Baby: Once you’ve mastered this delicious fall recipe, try it again at Christmastime and make a Gingerbread German Pancake. Leave out the pumpkin and add ¼ teaspoon ground cloves.
  • Hot Chocolate Dutch Baby: Replace ¼ cup flour with ¼ cup unsweetened cocoa powder, and use only the cinnamon for spices. This will create a Mexican Hot Chocolate flavored German Pancake perfect for topping with marshmallows and whipped cream.
Pumpkin Dutch Baby Pancake baked in skillet with strawberries and powdered sugar on top with slice removed

How to Serve Pumpkin German Dutch Baby Pancake

The wonderful thing about baking a big skillet Dutch Baby is that your whole family can sit down together and eat breakfast while it’s hot and ready. When flipping a few pancakes at a time, this is not always the case. Put out a variety of toppings and syrups, with fresh fruit, and let guests dress up their slice how they like it. Serve up some Oven Baked Bacon and Iced Sea Salt Cold Brew for an impressive brunch!

More Breakfast Recipes

How to Store Pumpkin German Dutch Baby Pancake

  • Serve: Don’t leave your Pumpkin Dutch Baby Pancake at room temperature for more than 2 hours.

    It’s Fall again, which can only mean one thing. It’s time to bust out your favorite pumpkin dishes from Pumpkin Pie to Pumpkin Chili. With this amazing Pumpkin Dutch Baby, you’ll have one more delicious pumpkin recipe for an amazing Autumnal breakfast.

  • Store: If you have leftovers, you can let them cool, then seal them to store in the fridge for up to a week.
  • Freeze: Or, for longer storage, carefully seal the Pumpkin Spice Dutch Baby in an airtight container and put it in the freezer for up to 3 months. Let the German Pancake thaw in the fridge before reheating and serving.
Pumpkin Dutch Baby Pancake baked in skillet with strawberries and powdered sugar on top

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Pumpkin German Dutch Baby Pancake

Pumpkin German Dutch Baby Pancake is a giant pancake baked in a skillet with pumpkin puree, brown sugar, fall spices, vanilla and butter.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 3/4 cup flour
  • 2 tablespoons brown sugar , packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1 pinch salt
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/4 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter

To Finish:

  • 1/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon


  • Preheat the oven to 400 degrees.
  • To a large mixing bowl add the flour, brown sugar, cinnamon, nutmeg and ginger whisking well to combine.
  • Add in the milk, pumpkin puree, eggs and vanilla extract, whisking until just combined.
  • Add the butter to a 10 inch cast iron skillet on medium high heat and brush the butter all over the inside of the skillet and up the sides.
  • Pour the batter into the skillet and put it into the oven.
  • Bake for 25-30 minutes until golden brown.
  • Mix the powdered sugar and cinnamon and dust is over the finished pancake.
  • Serve with maple syrup.


Calories: 174kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 53mg | Potassium: 102mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1540IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Keyword: Pumpkin German Dutch Baby Pancake
Pumpkin Dutch Baby Pancake baked in skillet with strawberries and powdered sugar on top collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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