Embrace the fall vibes and make this quick and easy Dutch baby with pumpkin and simple whipped mousse topping! Enjoy!
Indulge in the delightful flavors of fall with our Pumpkin Dutch Baby – a mouthwatering twist on a classic breakfast favorite! This puffy, oven-baked pancake is infused with the warmth of pumpkin spice and a hint of pumpkin puree, creating a heavenly blend of seasonal goodness.
Watch as it rises to golden perfection, forming a beautiful, luscious crater that’s perfect for holding a drizzle of maple syrup or a sprinkle of powdered sugar. With its fluffy texture and comforting taste, our Pumpkin Dutch Baby is sure to become a cherished autumn tradition, bringing joy to your mornings and making breakfast a truly memorable experience.
How to Make a Pumpkin Dutch Baby
Tips for the Perfect Dutch Baby
To achieve a perfect Dutch Baby that’s beautifully puffed and irresistibly delicious, follow these tips:
- Preheat your oven and skillet: A crucial step in making a successful Dutch Baby is to preheat your oven and skillet properly. Set your oven to a high temperature (around 425°F/220°C) and place a cast-iron skillet inside to heat up. A hot skillet helps create that impressive rise and crust.
- Use room temperature ingredients: For a smoother batter and better rise, use room temperature eggs and milk. Take them out of the refrigerator at least 30 minutes before you start making the Dutch Baby.
- Whisk the batter thoroughly: To ensure a lump-free and airy batter, whisk it thoroughly. Mix together eggs, flour, milk, a pinch of salt, and any desired flavorings (such as vanilla extract or pumpkin puree for a Pumpkin Dutch Baby) until smooth and well combined.
- Let the batter rest: Allow the batter to rest for about 10-15 minutes before pouring it into the hot skillet. This rest time helps the gluten relax, resulting in a lighter texture.
- Add the butter: Once the skillet is hot, add a generous amount of butter to it. The sizzling hot butter is crucial for creating that crisp and golden crust on the Dutch Baby.
- Pour and bake quickly: When the skillet is ready, pour the batter into the hot buttered skillet and immediately transfer it to the preheated oven. The swift movement ensures the Dutch Baby rises properly.
- Avoid opening the oven door: While baking, resist the temptation to peek through the oven door. Opening the door can cause temperature fluctuations, which might hinder the rise of the Dutch Baby.
- Allow it to puff up: The Dutch Baby should rise dramatically while baking, forming a crater-like appearance. This is normal and part of its charm!
- Don’t overbake: Keep an eye on the Dutch Baby towards the end of the baking time. It should be cooked through but still have a slightly custardy and soft center. Overbaking can lead to a dry and tough texture.
- Serve immediately: Dutch Babies are best enjoyed fresh out of the oven while they are puffy and hot. They will deflate as they cool, so serve promptly with your favorite toppings, such as powdered sugar, fresh fruits, maple syrup, or a dollop of whipped cream.
Pumpkin Dutch Baby
Ingredients
Scale
For the Dutch Baby
- ½ cup whole milk
- ½ cup all purpose flour
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon canned pumpkin
- 1 1/2 teaspoon pumpkin pie spice
- 2 tablespoons butter
Easy Pumpkin Mousse
- 1/2 cup whipped cream cheese (at room temperature)
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
Maple Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
Instructions
Make the Dutch Puff
- 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. 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.
