🍁🥞🫐 My Pumpkin Dutch Baby Pancake with Blueberries is a family favorite! We’re talking about just one big oven-baked pancake, so there’s nothing to stand around waiting to flip! The batter is made in the blender, making this the EASIEST pancake ever! Gluten-free and dairy-free options provided.
What Is a Dutch Baby Pancake?
A Dutch Baby Pancake is essentially a giant oven-baked pancake made in a skillet instead of flipping one by one. The batter comes together in a blender, then puffs dramatically in the oven (without baking powder or baking soda!) before settling into a tender, chewy texture somewhere between a crepe and clafoutis. I first shared a Blueberry Dutch Baby Pancake back in 2013, and this version adds a fall twist with pumpkin puree and juicy blueberries.
The pumpkin flavor is subtle. Cinnamon shines through more, but it enhances the texture and adds extra nutrients. If you want to lean into those cozy fall notes, add pumpkin pie spice, nutmeg, or ginger. Top with blueberries, a dusting of powdered sugar, maple syrup, or even a scoop of vanilla ice cream for a decadent brunch. Prefer to skip the pumpkin? Just swap in another egg instead.
My daughter made this. It is really tasty. We grow blueberries and had a bumper crop so trying new recipes. Heated leftovers and real maple syrup and was just as good.
Suzanne
What’s in This Pumpkin Dutch Baby Pancake?
To make this Dutch baby pancake recipe, you’ll need:
- Unsalted butter
- Eggs
- Milk (regular, almond, soy, etc.) – I use whatever milk I have on hand, including 2% or whole milk, almond milk, soy milk, or cashew milk
- Flour (regular all-purpose or gluten-free flour designed for baking) – If you ned this recipe to be gluten-free, I recommend one of the cup-for-cup style flours.
- Pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar
- Sweetener – Granulated sugar and light brown sugar
- Vanilla extract
- Spices – Cinnamon and salt create a warm fall flavor
- Blueberries, for batter and for garnishing – I used fresh berries, but I have made this Blueberry Dutch Baby Pancake with frozen berries with stellar results. You may need to increase the baking time by a few minutes if you’re using frozen blueberries. You can also omit the blueberries and bake this as a plain pumpkin Dutch pancake
- Confectioners’ sugar, maple syrup, ice cream, etc., for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Dutch Baby Pancake
- Place a skillet (cast iron if you have it) in the oven to heat up. I recommend this Le Creuset 10-1/4-Inch Skillet or this 9-inch Lodge. Your skillet needs to be oven-safe at 425F. You can also bake this Dutch baby pancake recipe in a 9×9-inch baking dish. After it’s hot, add butter to it and melt the butter.
- While you’re waiting for your oven and skillet to heat up, make a very simple batter and it’s all made in your blender – so easy! Combine eggs, milk, flour, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend to combine.
- Pour the blender batter over the melted butter in the skillet.
- Bake the pumpkin Dutch Baby pancake until the center is set. It will puff up while baking and the edges may curl up; this is normal. Be sure to keep a watchful eye on your Dutch Baby because it’s baking in quite a hot oven and can burn easily. Start checking early and keep an eye on it.
- Allow the homemade Dutch pancake to cool in the skillet momentarily before sprinkling with additional blueberries and optionally dusting with confectioners’ sugar or the garnishes of your choice.
What to Serve with a Dutch Baby Pancake
You can serve this Dutch pancake with a simple dusting of confectioners’ sugar or add a drizzle of pure maple syrup or honey. Fruit preserves or jam are also great.
My personal favorite, of course, is ice cream, whipped cream, or whipped topping. The melted creaminess, along with the warm blueberries, cannot be beat!
Pumpkin Blueberry Dutch Baby Pancake
Equipment
- Cast-Iron Skillet (approximately 9 to 10 inches) OR
- large skillet (oven safe)
Ingredients
- 3 tablespoons unsalted butter, melted
- 3 large eggs
- 1 cup all-purpose flour, gluten-free flour intended for baking such as a cup-for-cup style flour may be substituted
- 1 cup milk, regular milk, almond milk, soy milk, etc.
- ½ cup pumpkin puree*, See Notes
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt, or to taste
- 1 ½ cups fresh blueberries, plus a few more for garnishing (frozen may be substituted, do not thaw first; possibly need to increase the baking time by a few minutes)
- confectioners’ sugar, maple syrup, honey, ice cream, etc.; optional for serving
Instructions
- Preheat oven to 425F and place an approximately 9 or 10-inch large oven-safe skillet (cast iron is great if you have it) on a baking sheet (this is insurance against an accidental overflow) and place it in the oven.
- To the canister of a blender, add the eggs, flour, milk, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend on high speed to combine; set aside.
- When the oven has been preheated and the skillet is hot, remove it from the oven (use caution because the handle will be hot), add the butter, and allow it to melt. Swirl the pan to encourage the butter to melt. If needed in order to melt the butter, return the skillet momentarily to the oven. Make sure the butter has coated the entire surface of your skillet to help prevent the Dutch Baby from sticking later.
- Evenly pour the blender batter over the top of the melted butter.
- Evenly sprinkle 1 1/2 cups blueberries over the top of the batter and bake for about 40 minutes, or until puffed, golden, and set; start checking at 30 minutes. Baking times will vary on the size of your skillet and the exact ingredients used, oven, climate, etc. so keep an eye on your Dutch Baby and not the clock.
- Garnish with extra blueberries and optionally serve with a dusting of confectioners' sugar, maple syrup, honey, jam, ice cream, whipped cream, whipped topping, etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Blueberry Pancake Recipes:
Blueberry Dutch Baby Pancake Recipe — This oven-baked pancake has the chewiness of crepes with the thickness of clafoutis, and making it is as easy as making pancake batter! Because it’s baked, there’s no need to stand around flipping pancakes!
Soft & Fluffy Blueberry Pancakes — The blueberries are sweet, juicy, and I never want plain pancakes again after having an abundance of blueberries in every bite of these fluffy stacks.
Blueberry Pancake Breakfast Squares – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY breakfast squares with only THREE ingredients! Perfect for weekend brunch or as a make-ahead weekday breakfast!
Deep Dish Mixed Berry Skillet Pancake – The easiest and thickest pancake ever! No flipping or standing at the stove so you can go relax!! Perfect easy brunch recipe!
Blueberry Muffin and Buttermilk Pancakes Cake – This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter!
great
My daughter made this. It is really tasty. We grow blueberries and had a bumper crop so trying new recipes. Heated leftovers and real maple syrup and was just as good.
My daughter made this. It is really tasty. We grow blueberries and had a bumper crop so trying new recipes. Heated leftovers and real maple syrup and was just as good.
Thanks for the 5 star review and glad this turned out great! I am jealous of your homegrown blueberries!
Averie. I baked this for myself Yesterday. Yummy. Once again, Thankyou for Another amazing recipe
Averie. I baked this for myself Yesterday. Yummy. Once again, Thankyou for Another amazing recipe
That’s great to hear it turned out really well for you! I appreciate that!
I can’t wait to try this recipe. I used to make Dutch Baby Pancakes years ago, but this looks so much better, with pumpkin and blueberries (or any berries I would think.) I have a large glass pie pan – would that substitute for the iron skillet? Too hard to maneuver a cast iron skillet at our age. However, we have every ceramic cookware known to man. I’m sure I have something that will work.
Generally glass in a hot oven is a no-no. You can Google what temp Pyrex guarantees their glass up to but I have heard horror stories of glass exploding even below the temp indicated so personally I wouldn’t do it. I would be more inclined to use ceramic than glass.