Quick, easy, and delicious, this light and flavorful pumpkin spice dutch babyis the ultimate fall breakfast recipe, best served warm with pumpkin mousse and maple whipped cream.
Course Breakfast
Keyword breakfast, brunch, dutch baby, german pancake, maple whipped cream, mousse, pancakes, pumpkin
Place a 10” cast iron skillet into the oven. Preheat the oven (with the skillet inside) to 425°F.
In a small bowl, whisk together the eggs, milk, canned pumpkin, and vanilla extract until combined.
Add the salt, flour, and pumpkin pie spice slowly, whisking continually. This will ensure you don't get any lumps in the batter.
Add the butter to the skillet and swirl it around in the pan until it has fully melted.
Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!
Bake for 15-20 minutes, or until the sides are puffed and golden brown.
Make the Easy Pumpkin Mousse
Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes. Make sure to start on low speed and work your way to high (or you’ll end up with a mess!) Note: This can also be done in a stand mixer fitted with the whisk attachment.
Make the Maple Whipped Cream
Add all of the ingredients to a medium-sized bowl. Using a hand mixer, beat until it forms stiff peaks— about 3 minutes.