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!
Ingredients
- 6 tablespoons butter
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- ¾ cup pumpkin puree
- 3 tablespoons maple syrup
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- powdered sugar, for topping (optional)
- pumpkin butter, for serving
maple mascarpone
- 8 ounces mascarpone cheese
- ¼ cup milk
- 1 tablespoon maple syrup
- ½ teaspoons pumpkin spice
Instructions
- 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.
maple mascarpone
- 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.
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