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!

Pumpkin spice whole wheat dutch baby pancakes | Eat Good 4 Life

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.


Pumpkin spice whole wheat dutch baby pancakes | Eat Good 4 Life     Pumpkin spice whole wheat dutch baby pancakes | Eat Good 4 Life 
Pumpkin spice whole wheat dutch baby pancakes | Eat Good 4 Life


Pumpkin spice whole wheat dutch baby pancake

Miryam's original recipe

Yield: 4 servings

Total Time: 30 minutes


  • 1/2 cup whole wheat pastry flour
  • 1/2 cup almond milk
  • 3 eggs
  • 1 tsp pumpkin spice
  • 1 tbs coconut oil
  • 1 tbsp Truvia brown sugar blend


Preheat your oven to 425 degrees.

Place a 12 inch cast iron pan in the oven and let it get hot while the oven preheats.

Mix all the ingredients together, except the coconut oil, in a mixing bowl until frothy. Do not over beat. Take the cast iron out of the oven and add the coconut oil to it. Swirl the coconut oil to cover the bottom of the pan.

Pour batter into the pan (the batter will bubble up around the edges) and place back in the oven for 15-20 minutes or until the pancake has puffed up and it is completely cooked. Serve immediately with fruit.

Screen Shot 2015-10-28 at 5.39.56 PM

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts


  1. These are SO cute! And those eyes… I wish we had those over here. I love how simple these are!

    Your daughter is adorable! She looks like a little person now and not a baby. :) How old is she?

  2. Texanerin,

    thanks, Ah she is still two but going on 10 :-)

  3. What temperature do you recommend for baking?

  4. Chrissy,

    @ 350F. Thanks for visiting my blog!!

  5. I made these, except for the frosting, and loved them! They’re not too sweet, unlike regular sugar cookies. The dough was also pretty easy to work with when cold and even when it warmed up a little… a little flour made it no problem. I like to add some lemon zest to mine. Yum!

    Thanks for the recipe! It’s a winner. :D

  6. a few questions, would it be okay to use all purpose bleached flour and granulated sugar?? Or would it change the consistency of the recipe? I tried substituting a different type of flour for a recipe one time and didn’t realize it made such a big difference. I just bought the eyes so I can’t wait to make these!!

  7. Just wondering about the frosting. Thinking of doing it for a classroom party and having the kids decorate. Would the frosting need to be made right before?

  8. Hey i want to make this recipe but wondering why you added coconut oil in addition to the butter? Does it make them easier to roll out or? Thanks, jenny

  9. These are SOOOO cute! I wasn’t going to make sugar cookies for Halloween this year, but this recipe makes me want to! I have 2 questions: Will white whole wheat make a difference in texture? And, would 1/2 cup sugar work? Thanks!

    • I think that type of flour will work, as far as the sugar I think so too. Please let me know how they turn out bc I do too want to reduce the sugar further :-) Thanks for stopping by.

  10. Just made these with my 2 year old son. They turned out amazing!

  11. I made these yesterday for a Halloween party. They turned out great! I used coconut sugar in place of Sucanat. Very rich and buttery!

Leave a Reply

Your email address will not be published. Required fields are marked *