Pumpkin Dutch Baby with Pears


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 3/4 cup whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup white whole-wheat flour
  • 3 large eggs
  • 1/3 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut sugar
  • 4 tablespoons unsalted butter
  • 3 Bosc pears, peeled and thinly sliced (about 4 1/2 cups)
  • 2/3 cup cup roughly chopped walnuts
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 3/4 teaspoon kosher salt


  1. Place a 10-inch cast-iron skillet in oven; preheat to 450°F. (Do not remove skillet while oven heats.) Blend milk, flours, eggs, pumpkin, vanilla, and 2 tablespoons of the coconut sugar in a blender until smooth.

  2. Remove skillet from oven. Place 2 tablespoons of the butter in skillet; swirl skillet until butter melts. Add batter. Bake until pancake is just set and top is dry, 12 to 14 minutes. 

  3. Melt remaining 2 tablespoons butter in a separate skillet over high heat. Add pears and walnuts; cook, stirring occasionally, until pears are caramelized, about 2 minutes. Add pumpkin pie spice, orange zest, orange juice, salt, and remaining 2 tablespoons coconut sugar. Cook, stirring constantly, until pears are coated. Top Dutch baby with pear mixture.

  • Active:
  • Total:

  • Fall for pumpkin: Take the autumn staple beyond pies by whipping up a "Dutch baby"—a super-easy baked pancake.
  • Yield: 6

Nutritional Information

Calories per serving: 348
Fat per serving: 20g
Saturated fat per serving: 7g
Cholesterol per serving: 116mg
Fiber per serving: 5g
Protein per serving: 8g
Carbohydrates per serving: 38g
Sodium per serving: 296mg
Iron per serving: 2mg
Calcium per serving: 83mg
Robin Bashinsky