Gluten Free Pumpkin Spice & Apple Dutch Baby

Can't decide whether you love pumpkin season or apple season more? Enjoy both! This pumpkin spice & apple dutch baby pancake is not too sweet but still feels like a special breakfast. It's perfect for two people, so settle in with your partner in crime and make yourself a dutch baby.

I made a pumpkin spice cashew drizzle to top this off. That recipe is nestled in here too. If you don't want to trifle with it, you can skip it altogether and use maple syrup or go crazy and combine the two. Hey, I don't control your life!

I'd never made a dutch baby pancake until a couple months ago and I think that's terribly wrong of me. Dutch babies are surprisingly easy to make, and it was perfect portion-wise. It's less active work than making pancakes, too. All you need is a piping hot cast iron skillet and a little prep time. So I think dutch baby pancakes will become my new go-to when I want a breakfast that feels like a bit of a treat.

Now that the days are shorter and winter is almost here-quick aside: it's December and it's been raining in Fargo. The brief snowfall we've had the past few days is already melting. What is this?! It's uncharacteristic for North Dakota. Normally we'd be buried in ice-crusted snow and trudging through sub-zero temps by this time. The weather has been insanely mild so far this year.

Okay, back to what I was saying. Now that winter is almost here, I'm finding it harder and harder to craft recipes and photograph them for the blog. Since I work a full-time job outside of blogging, the only time I can take advantage of natural light is on the weekends, and even weekends have been busy!

I'd love to invest in a good artificial light so I can continue to practice photography indoors on weeknights and when it's simply too gloomy outside on the weekends... but with Christmas coming up, it's simply not in my budget. I crave more practice time (I definitely need it) but winter is killing my vibe.

So I'll try to keep up with new recipes, but I might be hampered by my lighting situation. Worse problems exist in the world! Luckily, excellent food doesn't need to have a picture to be made and enjoyed... I'll still be perfecting new recipes even if I have to hold off on sharing them. In the meantime, this pumpkin spice & apple dutch baby is here for you.

You know what this would go perfectly with? A Homemade Masala Chai. Just sayin'. Sunday morning bliss, right there.

📖 Recipe

Pumpkin Spice & Apple Dutch Baby

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• Author: Chelsea Joy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Ingredients

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For the Dutch Baby

• 3 eggs
• ¾ cup coconut milk
• 3 tablespoons melted ghee or butter, divided
• 2 tablespoons pumpkin puree
• 1 tablespoon pure maple syrup
• ½ cup almond flour
• 3 tablespoons arrowroot powder
• ⅛ teaspoon sea salt
• 1 tablespoon pumpkin pie spice (see notes)
• 1 apple, cored and sliced into thin crescents

For the Pumpkin Cashew Cream Drizzle

• ¼ cup raw cashews, soaked for at least 2 hours
• 2 tablespoons water (plus more to thin to desired consistency)
• 1 tablespoon pure maple syrup
• 2 tablespoons pumpkin puree
• ½ teaspoon pumpkin pie spice

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Instructions

1. Preheat oven to 450°. Place 12-inch cast iron skillet in the pre-heated oven for 10 minutes.
2. Remove skillet from oven and add remaining tablespoon ghee, quickly swirling to coat. Arrange apple slices in a pinwheel design around the skillet. Return the skillet to the oven for 5 minutes.
3. Meanwhile, blend eggs in a blender or food processor on high speed for 1 minute, until light and frothy. Slowly add coconut milk, 2 tablespoons melted ghee, maple syrup, and pumpkin puree and blend for 30 seconds or until smooth. Add almond flour, arrowroot flour, salt, and pumpkin pie spice, blending until just combined.
4. Take the skillet out of the oven and pour batter in. The apple slices may float and move around a bit-that's okay! Return to oven, baking for 20 minutes or until puffed and golden brown around the edges.
5. Prepare the cashew cream by blending all ingredients in a food processor or high-powered blender until smooth.
6. Drizzle the finished pancake with pumpkin cashew cream and serve immediately. You can top with maple syrup, additional apples, or toasted nuts if you want!

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Notes

If you don't have a pre-made pumpkin pie spice blend, use this: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon allspice, ½ teaspoon ground nutmeg, ¼ teaspoon ground clove