Pumpkin Blueberry Dutch Baby Pancake - Averie Cooks

Name: Pumpkin Blueberry Dutch Baby Pancake - Averie Cooks
Ingredients: 3 tablespoons unsalted butter, melted; 3 large eggs; 1 cup all-purpose flour (gluten-free flour intended for baking such as a cup-for-cup style flour may be substituted); 1 cup milk (regular milk, almond milk, soy milk, etc.); 1/2 cup pumpkin puree* (See Notes); 3 tablespoons granulated sugar; 1 tablespoon light brown sugar, packed; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt, or to taste; 1 1/2 cups fresh blueberries, plus a few more for garnishing (frozen may be substituted, do not thaw first; possibly need to increase the baking time by a few minutes); confectioners’ sugar, maple syrup, honey, ice cream, etc.; optional for serving

"Pumpkin Blueberry Dutch Baby Pancake – One big oven-baked pancake so there’s nothing to stand around waiting to flip!! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided!! What Is a Dutch Baby Pancake? Baking one big pancake in a skillet rather than standing at the […]..."

INGREDIENTS

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3 tablespoons unsalted butter, melted

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3 large eggs

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1 cup all-purpose flour (gluten-free flour intended for baking such as a cup-for-cup style flour may be substituted)

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1 cup milk (regular milk, almond milk, soy milk, etc.)

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1/2 cup pumpkin puree* (See Notes)

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3 tablespoons granulated sugar

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1 tablespoon light brown sugar, packed

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2 teaspoons vanilla extract

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1 teaspoon ground cinnamon

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1/2 teaspoon salt, or to taste

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1 1/2 cups fresh blueberries, plus a few more for garnishing (frozen may be substituted, do not thaw first; possibly need to increase the baking time by a few minutes)

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confectioners’ sugar, maple syrup, honey, ice cream, etc.; optional for serving

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