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Mini Pumpkin Dutch Baby Pancakes
Mini Pumpkin Dutch Baby Pancakes
- Total Time: 35 minutes
- Yield: 12
Description
Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.
Ingredients
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- 2 tbsp Butter, melted
- 3/4 cup Milk
- 1/4 cup Pumpkin Puree
- 3 Eggs
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup All Purpose Flour
- 1/4 cup Whole Wheat Flour
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Ground Cinnamon
- Pinch Salt
Instructions
- Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
- Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
- Blend until batter is smooth and no lumps remain.
- Pour the batter evenly into the 12 muffin cups.
- Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
- Dust with powdered sugar (or your favorite toppings) and enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 25
- Category: Breakfast
- Method: Bake
- Cuisine: German, American
Nutrition
- Serving Size: 2 Mini Pancakes
- Calories: 164
- Sugar: 7g
- Sodium: 119mg
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 113g
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I appreciate the step-by-step instructions. They made implementation easy.