Pumpkin Dutch Baby with Maple Mascarpone.
This pumpkin dutch baby is the perfect fall breakfast! A fluffy pumpkin pancake baked in the oven, topped with maple mascarpone and pumpkin butter. Dreamy!
Your new favorite fall breakfast is ready!
A pumpkin dutch baby topped with maple mascarpone that melts into the warm pancake alongside pumpkin butter for the ultimate fall flavor.
It’s easy (made in the blender!) delicious and tastes like a giant autumn hug.
It’s no secret that I’m just a little obsessed with fall breakfasts. From pumpkin cheesecake baked oatmeal to pumpkin pie steel cut oats, I love a cozy, warm, spiced breakfast that everyone can enjoy.
I also love a fall breakfast that can work as holiday brunch or even breakfast for dinner.
And that’s what this pumpkin dutch baby is!
A giant pumpkin flavored pancake that’s baked in the oven and can be served to your family on saturday morning before all sorts of autumnal activities. Or can work as a pre-Thanksgiving breakfast or day-after brunch. There is really no wrong way.
Throw on the maple mascarpone cream and it’s heaven in a dish!
Every time I make a dutch baby, I’m stunned at how easy the process is. I love that it makes a large portion so it can feed the whole family at once – there is no flipping pancakes and serving a few at a time.
All of the dutch baby ingredients get tossed in a blender and whipped up until smooth. While that happens, I melt butter in a baking dish in the oven. Then pour the batter into the hot buttered dish and bake.
Guys, that is IT. That’s how the whole thing is made.
I bake it for about 20 to 25 minutes. It will puff up and get giant and fluffy. Honestly, it is so pretty! Don’t be alarmed when it falls after it comes out of the oven. It only stays huge for a few minutes.
But the texture is cloudlike and airy and at the same time – so satisfying!
That’s one of the things that I love about making a dutch baby. It’s super satisfying and filling. And this one is extra filling. Not only do we have the eggs, but the pumpkin puree that is filled with fiber… it’s a stick-to-your-ribs kind of breakfast.
Maple syrup is a classic topping for a dutch baby, but I love making an easy whipped cream or in this case, a maple mascarpone. It’s so incredible and you’ll want to eat it with a spoon right out of the bowl.
I also like to dollop on some pumpkin butter because we love it so much.
I love pumpkin butter more than pumpkin puree, and throwing some on top is like adding jam or preserves in the best fall way possible.
Fall perfection for all of your friends!
Pumpkin Dutch Baby
Pumpkin Dutch Baby with Maple Mascarpone
- Preheat the oven to 425 degrees F. Place the butter in a 9x13 baking dish and stick it in the oven while you prepare the other ingredients.
- In a blender, combine the eggs, pumpkin, pumpkin spice, flour, salt, milk and maple syrup. Blend until smooth and combined.
- Bring the dish out of the oven (the butter should be melted! If not, wait until it melts.). Pour the batter into the hot pan.
- Return the pan to the oven and bake for 25 minutes, until the pancake is puffed up and golden.
- Remove the pan from the oven and serve! Top with pumpkin butter, maple mascarpone, powdered sugar or maple syrup.
- Stir together the mascarpone, milk, maple syrup and pumpkin spice in a bowl until smooth. Drizzle or spoon on top of the dutch baby to serve.
Live for it.