A large, puffy pancake rich with pumpkin and spices – this Gluten-Free Pumpkin Spice Dutch Baby is going to be a delicious addition to your breakfast menu.

  • 2 tablespoons dairy-free butter (or butter of choice)
    4 eggs
    3/4 cup almond milk (or milk of choice)
    1/4 cup canned pumpkin purée
    3 tablespoons granulated sugar (or coconut sugar)
    1 teaspoon Rodelle Vanilla Extract
    2 teaspoons Rodelle Pumpkin Spice Extract
    1/2 teaspoon Rodelle Organic Ceylon Cinnamon
    1/2 teaspoon salt
    3/4 cup all-purpose gluten-free flour blend
  • Preheat the oven to 425°F.
  • Add butter to an 11-inch cast-iron skillet and place in the oven while you mix the batter.
  • In a large mixing bowl whisk the eggs.
  • Add in the remaining ingredients and whisk until well combined and no lumps remain.
  • With a hot pad, pull the skillet out of the oven and pour the batter in.
  • Return the skillet to the oven and bake until the pumpkin dutch baby is puffed and golden brown, about 25 to 28 minutes.
  • Cut dutch baby into slices (similar to pie slices) and serve warm.
  • If desired top with your favorite toppings.

Note: This recipe was created for Rodelle by Gluten-Free Palate. Click here to view the original recipe and more information!