This pumpkin Dutch baby is the perfect fall breakfast: a light, fluffy pumpkin pancake baked in the oven and topped with maple mascarpone and pumpkin butter. Truly dreamy.
Your new favorite autumn breakfast awaits.
A pumpkin Dutch baby crowned with maple mascarpone that melts into the warm pancake and a spoonful of pumpkin butter for the ultimate seasonal flavor.
Simple to make (blender-friendly), comforting, and like a big autumn hug on a plate.
Fall breakfasts are my obsession — from pumpkin cheesecake baked oatmeal to pumpkin pie steel cut oats — I love warm, spiced mornings that feel cozy and special. This pumpkin Dutch baby fits the bill: elegant enough for holiday brunch, yet easy enough for a relaxed weekend breakfast or even breakfast-for-dinner.
It’s essentially a giant pumpkin pancake baked in a hot pan. The batter is blended smooth, butter is melted in a baking dish in the oven, and the batter is poured into the hot pan and baked until puffed and golden.
That’s it — minimal steps, maximum impact.
Bake for about 20–25 minutes at a high temperature. It will puff dramatically in the oven and then gently deflate after a few minutes — expected and perfect. The interior is airy and cloudlike, yet satisfying thanks to eggs and fiber-rich pumpkin puree, making it a hearty, stick-to-your-ribs kind of breakfast.
While maple syrup is a classic topping, I adore a whipped garnish — maple mascarpone is my favorite for this. It’s silky, slightly sweet, and worth spooning straight from the bowl. I also love adding dollops of pumpkin butter for jam-like richness and deep fall flavor.
Perfect for serving friends and family when you want an impressive but effortless breakfast.
Pumpkin Dutch Baby
Pumpkin Dutch Baby with Maple Mascarpone
4 to 6 people
20 mins
25 mins
45 mins
Ingredients
- 6 tablespoons butter
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 3/4 cup pumpkin puree
- 3 tablespoons maple syrup
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- Powdered sugar, for topping (optional)
- Pumpkin butter, for serving
Maple Mascarpone
- 8 ounces mascarpone cheese
- 1/4 cup milk
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin spice
Instructions
- Preheat the oven to 425°F. Place the butter in a 9×13-inch baking dish and put it in the oven while you prepare the batter.
- In a blender, combine the eggs, pumpkin puree, pumpkin spice, flour, salt, milk, and maple syrup. Blend until smooth and fully combined.
- Carefully remove the hot baking dish from the oven (the butter should be melted). Pour the batter into the hot, buttered pan.
- Return the pan to the oven and bake for about 25 minutes, until the pancake is puffed and golden.
- Remove from the oven and serve immediately with pumpkin butter, maple mascarpone, powdered sugar, or maple syrup.
Maple Mascarpone
- Whisk together mascarpone, milk, maple syrup, and pumpkin spice until smooth. Spoon or drizzle over the warm Dutch baby to serve.
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