Pumpkin Spice Dutch Baby

Want a refresher on how to make this?

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Makes 1 large Dutch Baby

INGREDIENTS

• 1 cup room temperature whole milk

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract or paste

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon cinnamon (optional but I like more cinnamon!)

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/2 cup all purpose flour

• 2 tablespoons melted butter, plus 2 additional tablespoons

INSTRUCTIONS

Prepare your batter

In a medium bowl, combine the milk, eggs, vanilla, spices, sugar and salt. Use an immersion blender to combine well, then add the flour and melter butter and blend until smooth. You can also do this in a blender, or by hand with a whisk, though I recommend straining it through a fine mesh strainer if you choose to do it by hand. Let the batter rest for at least 30 minutes before you cook it.

Heat the pan and oven

Turn your oven to 425*F and place a 12 inch oven safe pan (like a cast iron) inside while it heats up. When the oven comes to temp, let the pan heat up for an additional 5 minutes.

Cook your dutch baby

When the pan is sufficiently hot, carefully take it out and add in the additional 2 tablespoons of butter allowing it to melt fully. Swirl the butter around to coat the pan (it’s okay if it browns!) then quickly pour the dutch baby batter directly into the middle of the pan and swiftly pop it back into the oven.

Cook for 18-22 minutes, without opening the oven (or it will deflate!). If your oven has a light, turn it on and watch the magic happen!

Serve it directly out of the oven with more butter, powdered sugar, maple syrup, berries, or my Pumpkin Caramel Sauce…the options are unlimited!