Preheat the oven to 450 degrees. While that is heating, generously butter a cast iron skillet or pyrex pie pan. I use a full tablespoon, sometimes more. Do not skimp on this crucial step, you want to see a white coat of butter on the pan and up the edges, as the pancake will puff dramatically as it cooks.

In a medium bowl, whisk together the eggs and pumpkin puree. Next add in the flour, whisking until just combined. Follow with the rest of the ingredients, stirring gently. The batter will be quite thin, not at all like traditional pancake batter.

Pour the batter into the buttered skillet and bake for 20 minutes, until the edges are deep golden brown and puffed.

Top with maple syrup, a drizzle of honey, fresh fruit, Greek yogurt, jam, or whipped cream for an extra special treat!

*Note: Dutch baby pancakes deflate naturally as they cool, so enjoy shortly after it comes out of the oven!