Pumpkin spice whole wheat dutch baby pancake

October 28, 2015 / by Miryam@eatgood4life

Pumpkin spice whole wheat dutch baby pancake

Have you tried to make your own dutch baby pancakes before? This is my first time making this Pumpkin spice whole wheat dutch baby pancake and to be honest the first time around was a total flop. I think the versions I have seen using regular all-purpose flour work best so with whole wheat version was a bit of a challenge!

While you can use all-purpose flour, with whole wheat pastry flour this pancake will turn out just fine. My first try didn’t come out good at all because I used too much sugar and then I also added some pumpkin puree to the batter which made it too heavy for it to rise and bubble up.

Whole wheat pastry flour works best for these pumpkin spice whole wheat dutch baby pancake. Don’t use regular whole wheat flour because it is heavier and the pancakes may not puff up and bubble at all.

You can serve these pancakes with any fresh fruit you like. I used fresh blueberries. Fruit is naturally sweet so you don’t have to add any extra sweetener if you don’t like.

I have purchased two smaller cast iron pans so that I can make these again in a smaller version. I love the fact that these are so much easier than conventional pancakes. All you do is mix-in the ingredients together to get a batter, which literally takes two minutes, and then you just place the batter in the cast iron pan and bake it in the oven. So much easier!

For this recipe all you need to sweetened the batter is about 1 tablespoon of Truvia® Brown Sugar Blend. You don’t want the batter to be too sweet since you will be adding some fruit later on and that will sweetened the pancakes even more.

I hope you like this recipe. I am going to be making these pumpkin spice whole wheat dutch baby pancakes over and over agin. They are so much easier than regular conventional ones.

Enjoy!

Print Print