Everyday Cooking

Pumpkin Dutch Baby Pancake with Bacon-Roasted Beans + Oregano

November 12, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: As fall turns to winter, let your pantry be your guide. 

Pumpkin Dutch Baby from Food52

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As the seasons begin to change, so do the contents of my pantry. The bounty of fresh produce in summer and fall begins to wane, and I make room in my market bag for grains and canned beans and tomatoes. This recipe uses one of my favorite fall and winter ingredients for a quick meal: canned pumpkin. (Of course, preparing and pureeing fresh pumpkin is my preference -- it’s a cinch, but the pure canned stuff works well, too.) The pumpkin accents the custardy texture of the puffed pancake, and the roasted beans and bacon round out the plate for a hearty serving.

This recipe works perfectly, too, with Thanksgiving leftovers -- substitute the pumpkin with an equal heap of leftover mashed sweet potatoes if you’re feeling resourceful in addition to just hungry. 

Pumpkin Dutch Baby Pancake with Bacon-Roasted Beans + Oregano

2 cans cannellini beans, drained and rinsed
4 thick slices bacon, cut into 1/4-inch pieces
4 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
4 sprigs oregano
3 large eggs
1/2 cup canned pureed pumpkin
3/4 cup milk
2/3 cup all-purpose flour
1/2 teaspoon salt

See the full recipe (and save and print it) here.


As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

1 Comment

Exbruxelles November 15, 2013
So, I love the way you take traditionally sweet dishes -- cherry clofoutis, Dutch baby--and turn them savory. This is a really wonderful idea. I had some extra butternut squash, which sort of sits around like a reproach until you use it all up, and I made a puree. I'm cooking for two, so I halved your recipe, but doubled the squash and added a big hit of fresh, shaved sage, since butternut squash and sage were meant to be together. The rest of the bunch of sage went with the beans and bacon. A quick salad with greens and a mustardy-vinegrette and voila: Dinner. Thanks.