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5.0 from 6 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 to 6 people
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a blender, combine the eggs, pumpkin, pumpkin spice, flour, salt, milk and maple syrup. Blend until smooth and combined.
  3. 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.
  4. Return the pan to the oven and bake for 25 minutes, until the pancake is puffed up and golden.
  5. Remove the pan from the oven and serve! Top with pumpkin butter, maple mascarpone, powdered sugar or maple syrup.
maple mascarpone
  1. 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.