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Gingerbread Dutch Baby Pancake Recipe

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4.3 from 11 reviews

This Gingerbread Dutch Baby Pancake is a fluffy, oven-baked delight infused with warm holiday spices like cinnamon, ginger, nutmeg, allspice, and cloves, sweetened with rich molasses. Perfectly puffed and golden, it’s served with classic toppings such as syrup, confectioner's sugar, or whipped cream, making for an impressive and flavorful breakfast or brunch treat.

Ingredients

For the Pancake:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • A pinch of ground nutmeg
  • A pinch of allspice
  • A pinch of ground cloves
  • 1/2 cup whole milk
  • 3 large eggs, room temperature
  • 2 tablespoons molasses
  • 4 tablespoons unsalted butter, cut into small pieces

Toppings (optional):

  • Syrup
  • Confectioner’s sugar
  • Whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the Dutch baby pancake.
  2. Combine Ingredients: In the bowl of a food processor or blender, add all pancake ingredients except the butter. Pulse the mixture until the batter is smooth and well combined, ensuring even incorporation of the spices and wet ingredients.
  3. Rest Batter: Let the batter sit inside the food processor for at least 20 minutes; this resting step helps the flour absorb the liquids and improves texture.
  4. Heat Butter in Skillet: Place the butter pieces in a large cast-iron skillet and put it into the preheated oven. Allow the butter to melt completely and become hot to prepare the skillet for the batter.
  5. Pour Batter and Bake: Once the butter is melted, carefully pour the batter into the hot skillet. Bake for about 20 minutes at 425°F until the Dutch baby pancake is puffed up and golden.
  6. Reduce Temperature and Continue Baking: Lower the oven temperature to 300°F (150°C) and bake for an additional 5 minutes to finish cooking through and set the texture.
  7. Serve: Remove the skillet from the oven, cut the Dutch baby into wedges, and serve immediately with your choice of toppings such as whipped cream, powdered sugar, or syrup.

Notes

  • Allowing the batter to rest is essential for a light and airy texture.
  • Use a well-seasoned cast-iron skillet for best results and even heat distribution.
  • The spices can be adjusted to taste; adding a bit more ginger or cinnamon deepens the gingerbread flavor.
  • Serve immediately after baking for the best puff and texture—the pancake will deflate as it cools.
  • Molasses adds depth; substitute with maple syrup if desired, but this changes the flavor profile.
  • Ensure eggs are at room temperature for better batter consistency.

Find it online: https://miracooking.com/gingerbread-dutch-baby-pancake-recipe/