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

Robin Bashinsky


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

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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. 

  • 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.

Nutrition Facts

348 calories; fat 20g; saturated fat 7g; cholesterol 116mg; fiber 5g; protein 8g; carbohydrates 38g; sodium 296mg; iron 2mg; calcium 83mg.