Rise and shine to the easiest and most delicious fall breakfast – the Sourdough Pumpkin Dutch Baby! Made effortlessly in a trusty cast iron pan, this oven-baked goodness blends the coziness of pumpkin with tangy sourdough, giving you a morning treat that’s as easy as it is delicious.
Sourdough Pumpkin Dutch Baby – a mouthwatering twist on the classic pancake. Imagine a German pancake meets your typical flapjack but with a flavorful fall twist of pumpkin puree and pumpkin spice.
This easy go-to breakfast is cooked in a trusty cast iron skillet, resulting in a crispy-edged delight that’s fluffy on the inside. No need for flipping – just pour the pumpkin-infused batter into the pan and let the oven work its magic.
Top with pure maple syrup and a dusting of ground cinnamon or homemade caramel sauce and tender slices of apple for a truly cozy fall breakfast.
But here’s the real deal: it’s not just about the taste; it’s about convenience. Whip up this Dutch Baby, and you’ve got a delicious breakfast spread ready to feed a whole bunch. Perfect for a family-style morning gathering where everyone can indulge in the warm, pumpkin-spiced goodness.
So grab that cast iron pan, mix up the batter, and let this Sourdough Pumpkin Dutch Baby elevate your breakfast game.
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Why You’ll Love This Recipe:
Quick & Easy Breakfast
Sourdough Pumpkin Dutch Baby is a no-fuss recipe. Simply mix all of the ingredients together and bake in a cast iron skillet.
Family-Style Breakfast
Instead of individually flipping a mountain-high stack of sourdough pumpkin pancakes, make this oven pancake instead! Slice up and serve for a delicious breakfast the whole family will love.
Fall Flavors
The warm seasonings of cinnamon, ginger, allspice, and nutmeg pair perfectly with pumpkin puree for a delightful fall treat.
Great use of Sourdough Discard
Making breakfast is one of the best ways to use up sourdough discard. From sourdough crepes, to blueberry coffee cake, to sourdough Dutch baby pancakes, the possibilities are endless and delicious!
Ingredients
All-Purpose Flour
Milk
Unfed Sourdough Starter (Discard)
Large Eggs
Pumpkin Puree
Light Brown Sugar
Vanilla Extract
Pumpkin Pie Spice
Pinch of Salt
Unsalted Butter
Supplies
Large Mixing Bowl
Whisk
10 inch Cast Iron Skillet
How to Make Sourdough Pumpkin Dutch Baby
Set an oven rack to the middle position and place a 12-inch cast-iron pan, or an oven-safe pan, in the cold oven.
Preheat the oven to 400 degrees f. Heat the pan for at least 15 minutes.
To a blender, add the flour, milk, discard, pumpkin puree, eggs, sugar, vanilla extract, and seasoning large bowl, add the flour, milk, discard, pumpkin puree, eggs, sugar, vanilla extract, and seasoning. Blend for 20 seconds until it is smooth with no lumps.
Or, add all of the ingredients to a large bowl and mix with a whisk until smooth.
Carefully remove the hot skillet from the preheated oven and place the butter in the hot pan. Swirl around the melted butter to grease the bottom and sides of the hot cast iron skillet. Pour in the batter and place the cast iron back into the hot oven.
Bake the Sourdough Pumpkin Dutch Baby for 23-25 minutes, or until puffed up and golden brown.
Tips:
-Be sure not to open the oven door to catch a peak at the Dutch baby. The shift in temperature can cause the Sourdough Pumpkin Dutch Baby to deflate prematurely.
-For the best results of a tall puff pancake, it is important for the ingredients to be warm/room temperature when mixing. Cold ingredients won’t rise as tall during the baking time.
-Use muffin tins if you would like to make mini Dutch babies. Place butter in each spot before putting it into the oven to preheat. Carefully remove the muffin pan from the oven and pour a portion of the batter into each spot. Bake until puffed up and golden brown.
How to Serve
Some of my favorite toppings for this Dutch puff are a dollop of creamy Greek yogurt, a drizzle of pure maple syrup, and a sprinkling of pepitas, or pumpkin seeds. Refreshingly sweet with a touch of crunch.
But this Sourdough Pumpkin Dutch Baby would be delicious with a variety of toppings, such as powdered sugar, and fresh fruit, like fresh berries!
Play off the fall flavors by topping the Dutch baby with cooked apple slices or homemade caramel sauce, served with a pumpkin spice latte, of course!
Top with homemade whipped cream, cinnamon sugar, and a scoop of ice cream for a quick dessert option.
Whatever you might choose, pour yourself a hot cup of coffee, and enjoy a delicious slice or two.
How to Store
Store leftover Sourdough Pumpkin Dutch Baby in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave or the oven!
FAQs:
Why didn’t my Sourdough Pumpkin Dutch Baby rise?
Since there is no leavening agent in the batter, there are two elements that help this delicious pancake rise. One, a hot pan, and two, whipped eggs.
Pouring the batter into a hot pan helps the pancake begin to cook immediately. Mixing the eggs in a blender incorporates air into the batter, which also helps to puff up this delicious treat.
Is my Sourdough Pumpkin Dutch Baby supposed to deflate?
The moment the puffed pancake is removed from the warm oven, it will start to fall. In that case, be sure to have your family and guests around the table to oo and ahh the moment it’s out of the oven.
Happy baking!
More Sourdough Breakfast Recipes:
Cast Iron Quiche with a Sourdough Crust
Sourdough Blueberry Coffee Cake
Sourdough Pumpkin Dutch Baby Recipe (German Pancake)
Rise and shine to the easiest and most delicious fall breakfast - the Sourdough Pumpkin Dutch Baby! Made effortlessly in a trusty cast iron pan, this oven-baked goodness blends the coziness of pumpkin with tangy sourdough, giving you a morning treat that's as easy as it is delicious.
Ingredients
- 1/2 cup all-purpose flour, sifted (70g)
- 1/2 cup milk, warmed
- 1/2 cup unfed sourdough starter (discard) (100g), room temperature
- 1/4 cup pure pumpkin puree
- 4 large eggs, room temperature
- 2 Tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 Tablespoon unsalted butter
Instructions
1. Set an oven rack to the middle position and place a 12-inch cast-iron pan, or a 9x13 oven-safe pan, in the cold oven.
2. Preheat the oven to 400 degrees f. Heat the pan for at least 15 minutes in the oven.
3. To a blender, add the flour, warmed milk, room temperature discard, pumpkin puree, room temperature eggs, sugar, vanilla extract, salt, and pumpkin spice. Blend for 20 seconds until it is smooth with no lumps.
Or, add all of the ingredients to a large bowl and mix with a whisk until smooth.
4. Carefully remove the hot skillet from the preheated oven and place the butter in the hot pan. Swirl around the melted butter to grease the bottom and sides of the hot cast iron skillet.
5. Pour in the batter and place the cast iron back into the hot oven.
6. Bake the Sourdough Pumpkin Dutch Baby for 23-25 minutes, or until puffed up and golden brown.
7. Serve warm with your favorite toppings!
Notes
-Be sure not to open the oven door to catch a peak at the Dutch baby. The shift in temperature can cause the Sourdough Pumpkin Dutch Baby to deflate prematurely.
-For the best results of a tall puff pancake, it is important for the ingredients to be warm/room temperature when mixing. Cold ingredients won't rise as tall during the baking time.
-Quickly warm the milk in the microwave for 20-30 seconds.
-Bring the eggs to room temperature by placing them in a bowl of hot water for at least 5 minutes.
-Use muffin tins if you would like to make mini Dutch babies. Place butter in each spot before putting it into the oven to preheat. Carefully remove the muffin pan from the oven and pour a portion of the batter into each spot. Bake until puffed up and golden brown.
-Store leftover Dutch Baby in an airtight container for 2-3 days.
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