Pumpkin Dutch Baby Cake with Maple Whipped Cream

1 10-inch Dutch baby cake

Total Time1 20

Course: Breakfast, Dessert

Cuisine: German

Keyword: pancakes

Servings: 4

Author: Christine Ma

Ingredients

Pecan granola

1 cup rolled oats (100 grams)
½ cup pecans, chopped (60 grams)
¼ cup maple syrup (85 grams)
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of nutmeg
pinch of salt

Maple whipped cream

1 cup heavy cream (250 ml)
2 tablespoon maple syrup
½ teaspoon vanilla extract

Pumpkin dutch baby cake

3 large eggs, room temperature
1 cup milk, room temperature (250 ml)
⅔ cup all-purpose flour (83 grams)
¼ cup pumpkin puree, room temperature (60 grams)
2 tablespoons granulated sugar (25 grams)
2 teaspoons vanilla extract
1 teaspoon pumpkin spice
pinch of salt
2 tablespoons butter (28 grams)

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
Make the pecan granola. Combine rolled oats with chopped pecans, maple syrup, oil, vanilla, cinnamon, nutmeg, and salt. Mix well and spread the granola onto the prepared baking sheet in an even layer. Bake for 40 minutes, stirring the mixture every 15 minutes. Remove from the oven and transfer the granola to a clean parchment paper. Let cool.
Increase the oven temperature to 425 degrees F. Preheat a 10-inch cast-iron pan or oven-safe pan for 10 minutes.
Combine eggs, milk, all-purpose flour, pumpkin puree, sugar, vanilla, pumpkin spice, and salt in a blender. Puree until all of the ingredients are incorporated and the batter is frothy, about 30 seconds. Alternatively, whisk together all the ingredients in a large bowl until well combined. Let the batter rest for 10 minutes.
Take the hot pan out of the oven and add butter. Swirl the butter around the pan to melt and pour in the dutch baby cake batter. Bake for 20 minutes. Reduce the oven temperature to 300 degrees and bake for another 5 minutes.
Meanwhile, make the maple whipped cream. Whip heavy cream with maple syrup and vanilla extract until stiff peaks form. Keep in the refridgerator until ready to use.
Remove the pumpkin dutch baby cake from the oven. Serve with maple whipped cream and pecan granola. Drizzle with maple syrup if desired.

Notes

You can make the granola up to 1 week in advance.

Make sure all the ingredients for the pancake are at room temperature to ensure that the pancake rises in the oven.

Step-by-step instructions

Step 1: Make granola

You know that if I'm going to make an easy pumpkin dutch baby cake, I'm going to make it extraordinary with a couple of extra touches. The pecan granola in this recipe is fairly simple with oats, pecans, maple syrup, and cinnamon. But it adds a texture and an element of sweetness to the pancakes.

You can substitute maple syrup for honey if you prefer, and use walnuts, almonds, or pumpkin seeds instead of pecans. Since this is a basic granola, feel free to add other ingredients, such as coconut flakes or dried fruits.

One thing to note is that this granola is a bit sweeter than I usually make it. Since the pancake itself isn't sweet, it's nice to have a topping that is. You can reduce the amount of maple syrup if you want it less sweet.

Mix all of the ingredients and spread them evenly on a baking sheet. Bake the granola, stirring every 15 minutes to prevent any burning.

If you prefer a clumpier granola, you can stir the granola just once halfway through the baking.

Remove the sheet pan from the oven and transfer the mixture to a clean sheet of parchment paper, letting it cool completely. The granola can also be made several days in advance.

Step 2: Prepare pancake batter

Dutch baby cakes are easy to prepare as long as you follow the directions. After I successfully made my goat cheese, chive, and smoked salmon dutch baby cake several times, I knew it was time to make a sweet one.

First things first, it's important to preheat the cast-iron skillet before adding the batter. Pouring the batter into a hot skillet will create steam, which will in turn help it rise while baking.

While the skillet is preheating, combine the ingredients for the dutch baby cake in a blender. Puree the mixture until smooth and frothy, about 30 seconds. Don't blend the mixture for too long, or you'll overwork the gluten in the flour, which will result in a dense pancake.

You can also mix the ingredients by hand. I recommend first mixing the wet ingredients until the eggs are frothy, then adding the flour, mixing just until combined.

Set aside the batter and let it rest for 10 minutes to allow the gluten to relax.

Step 3: Bake

Carefully, remove the skillet from the oven and add the butter. Once melted, pour the pancake batter into the pan and immediately pop it in the oven.

Continue to bake the pumpkin dutch baby cake at a high temperature for 20 minutes. Then, reduce the oven to 300 degrees F and continue to bake for another 5 minutes, to let the center completely cook.

After patiently waiting for 25 minutes, open the oven and see the glorious dutch baby cake in front of you. The baby cake will deflate once it's out of the oven, so enjoy this beautiful sight.

Put a heavy dollop of that maple whipped cream and sprinkle the granola. And of course, no dutch baby cake would be complete without a drizzle of maple syrup.

I can eat every component of this dish by itself, but altogether, it is just ah-mazing! Make one for breakfast, save a little for a snack, and have another for dessert.

Make-ahead and storage

Make-ahead: The pecan granola can be made up to a week in advance and stored in an airtight container at room temperature.
Store: Although best enjoyed fresh, you can store leftover pancakes in an airtight container in the refridgerator for up to 2 days.

Frequently asked questions

Can I make this without a cast-iron skillet?

Yes! Any oven-safe skillet or pan will work. Make sure it's about 10 inches in diameter and can withstand 425°F. A pie dish or cake pan can also work in a pinch.

Why does the dutch baby deflate after I take it out of the oven?

This is completely normal! Dutch babies puff up dramatically in the oven due to steam, then deflate as they cool. It's part of their characteristic appearance and doesn't affect the taste.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure it's cooked, mashed, and well-drained. Canned puree is more consistent and convenient, ensuring the right moisture content for the batter.