Pumpkin “Dutch Baby” with Streusel Topping

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Pumpkin “Dutch Baby” with Streusel Topping

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Pumpkin “Dutch Baby” with Streusel Topping


  • 1 tablespoon unsalted butter
  • 1/3 cup AP flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup pumpkin purée
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter, melted
  • Streusel topping
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons AP flour
  • 2 tablespoons oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Dash of milk (as needed)


  1. Preheat the oven to 425 degrees.
  2. In a small bowl, combine the dry ingredients and whisk; set aside.
  3. In a medium bowl, whisk together all the wet ingredients. Pour the dry into the wet, and use a rubber spatula to combine until fairly smooth.
  4. Place a large cast iron skillet in the oven for about three minutes, or until it is slightly heated. Add a tablespoon of butter, and spread with a spatula as it melts.
  5. Pour the batter into the skillet, and return to the oven for 15 minutes.
  6. In the meantime, in a small bowl, combine all the streusel ingredients with a fork until crumbly; set aside.
  7. At the end of the 15 minutes, carefully sprinkle the streusel on top of the pancake without removing it from the oven.
  8. Bake for another 5 minutes. Serve in slices, with maple syrup and butter as desired.
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