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Pumpkin Pie Dutch Babies with Cinnamon Streusel

A decadent fall breakfast — or dinner! — pumpkin pie Dutch babies are pancake’s perfectly spiced, rustic cousin. Topped with a sprinkling of sweet cinnamon streusel, this is one dish you’ll want to have all autumn long!

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

Drip. Drip. Dripdripdrip. Drip. Drip! DRIP!

That was my Saturday night. It rained really, really hard this weekend, and the roof said, “that’s it, I’m done.” And though, as we were to discover, the leaks (plural) came from different places, they converged at one point in the attic and poured down through the ceiling in a rivulet.

Right onto my bed.

Of course the roof starts leaking at 10:30pm on a Saturday night. Of course it starts leaking at the beginning of a long stretch of heavy rain (it’s less stressful that way. Will the ceiling cave in before the end of it all? I can’t wait to find out!). Of course that of all the places in the house that water could exit the attic, it does so on my bed. (And of course I was exhausted from a long day and looking forward to turning in early. Wah.)

Although, honestly, I’ll take a leaky roof and tubs and towels stacked on the bed over the neighborhood floods that seem to be norm across the States anymore. Leaks: fixable. Floods: yikes.

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

Perfect time for comfort food, right?

I’m a big fan of pancakes. It’s my favorite breakfast-for-dinner meal, especially when topped with blueberries and whipped cream.

And for sheer drama, there’s the puffy German pancake, a.k.a, the Dutch Baby, that is baked in the oven in a flaming hot skillet, puffs up dramatically like a mushroom, and then settles back down in the most lovely, rustic bowl that’s perfect for holding all types of filling.

Pumpkin pie dutch babies with a cinnamon streusel topping via SoupAddict.com

I couldn’t wait to make a pumpkin pie Dutch Baby, with all my favorite fall flavors, and a cinnamon streusel topping. Stress eating at its best.

It really hit the spot. (And the ceiling held, yay!)

Karen xo

 

Print Recipe
5 from 1 vote

Pumpkin Pie Dutch Babies with Cinnamon Streusel

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2
Author: Karen Gibson

Ingredients

for the bake

  • 2 tablespoons butter
  • 2 heaping teaspoons maple syrup

for the batter

  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 tablespoon melted butter

for the streusel

  • 2 tablespoons ice cold butter cut into small cubes
  • 2 tablespoons flour
  • 2 tablespoons rolled oats
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat the oven to 425°F. Place one tablespoon of butter in each of two 6" skillets and place in the oven.
  • Whisk or sift together the flour, salt and pumpkin pie spice in a medium bowl. In another bowl, whisk the eggs, milk, pumpkin puree, and maple syrup. Gentle stir the egg mixture into the flour mixture, then stir in the melted butter. Do not overmix. It might be a little lumpy; that's okay.
  • Remove the heated pans from the oven (carefully!) and add one heaping teaspoon of maple syrup to each. Pour half of the batter over the butter and syrup in each pan - do not stir. Place both skillets in the oven, and bake for 15 minutes.
  • While the dutch babies bake, combine all ingredients of the streusel, and crumble with your fingers, working the butter into the other ingredients until coarse and somewhat lumpy.
  • After 15 minutes, carefully pull the skillets from the oven (if you can, just pull out the rack on which they sit), and sprinkle the streusel over the dutch babies (do this quickly, or else the pancakes will deflate too much). Return them to the oven, and bake for another 5 to 10 minutes.
  • Remove from the oven, and let the pancakes settle before serving.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
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Recipe Rating




Christine @ Christine's Kitchen Chronicles

Friday 22nd of November 2013

Hm I don't have 6" skillets. Do you think this would work if I used a single 10" or 12" skillet and increase the baking time?

Jennifer McGeorge

Tuesday 19th of November 2013

Dutch Babies are a classic in my house and I have been looking for an alternative to classic pumpkin pie. I think I found the dish!

Faye

Friday 25th of October 2013

So genius! Perfect for Fall. I am definitely trying this recipe!

Toni

Saturday 19th of October 2013

Great recipe! I just tried this out this morning and it was delicious.

SoupAddict

Saturday 19th of October 2013

I'm so happy you liked it. Yay! :)

kirsten@FarmFreshFeasts

Saturday 12th of October 2013

Karen, One issue with my old house that I hope not to deal with any time soon is the roof (got a new one a few weeks before we closed). As far as comfort eating goes, though, well you are spot on. This sounds wonderful! I'm a fan of Finnish oven pancakes (same concept as Dutch and German but without the flavors and streusel) but I think for a splurge this sounds perfect. Thanks!