Pumpkin Dutch Baby Pancake with Bacon-Roasted Beans + Oregano

By • September 16, 2013 • 3 Comments

Serves 4

  • 2 cans cannellini beans, drained and rinsed
  • 4 thick slices bacon, cut into ¼-inch pieces
  • 4 sprigs oregano
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 large eggs
  • 1/2 cup canned pureed pumpkin
  • 3/4 cups milk
  • 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  1. Preheat oven to 475° F. Place beans, bacon and oregano on a large rimmed baking sheet and toss with 1 tablespoon olive oil, salt and pepper. Place on upper rack in oven and roast 5 minutes. Place a large heavy skillet (cast-iron preferred) on center rack to preheat.
  2. Meanwhile, combine eggs and pumpkin in a medium bowl. Beat mixture with an electric mixer until frothy. Beat in milk, flour and salt for 1 minute or until thoroughly combined.
  3. Carefully remove skillet from oven and add remaining 3 tablespoons oil. Pour in batter and quickly return to the oven. Bake until puffed and golden brown, about 14 minutes. Serve pancake topped with beans and bacon.

Comments (3) Questions (0)


7 months ago chez_mere

Love this! I made just the Dutch baby and topped it with leftover cranberry chutney. Fabulous! I also added a little sage and black pepper to the batter. In my cast-iron skillet, 1 tbsp each of butter and oil was plenty to make sure it didn't stick and still form crisp edges :)


7 months ago Bekah

Ay tips on getting an easy release of the pancake from the pan? It is definitely coated with a ton of oil yet when I remove the pancake the bottom sticks.


8 months ago Hailey7

This was a delicious, hearty, satisfying dinner! My only change was to use rosemary instead of oregano. Also, the beans and bacon took a good 40 minutes to roast and get crispy--but once they did, it was well worth the wait.