Pumpkin Dutch Baby Pancake with Bacon-Roasted Beans + Oregano

September 16, 2013

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 cup milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
In This Recipe


  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.

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Pancake|Dutch|Bean|Milk/Cream|Oregano|Vegetable|Pumpkin|Bacon|Cast Iron|Fall|Winter|Entree

Reviews (4) Questions (0)

4 Reviews

Toonces W. September 28, 2014
I made the beans more like a simple stew and threw in an onion, used thyme instead of oregano, and put in some flour and stock at the end and threw it back in the oven for a few minutes. So good! <br /><br />If your dutch baby is not releasing, maybe your pan was not hot enough before you added the oil?
chez_mere December 10, 2013
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 :)
Bekah December 5, 2013
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.
Hailey7 November 12, 2013
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.