Gingerbread Dutch Baby Pancake

Gingerbread Dutch Baby Pancake

This gingerbread Dutch baby is perfect for Christmas breakfast!

Course Breakfast
Cuisine American
Keyword Gingerbread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Erica Kastner


  • 2 large eggs
  • 1 tablespoon organic light brown sugar
  • 1 teaspoon organic unsulfured, blackstrap molasses,
  • 1/3 cup organic all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • pinch of cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon unrefined salt
  • 1/3 cup whole milk
  • 2 tablespoons butter
  • extra butter + confectioner's sugar for serving


  1. Preheat oven to 400 degrees F (205 C).Place eggs in blender and blend until pale. Add sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
  2. In a 9-10-inch skillet, melt the butter. Swirl it up the sides of the pan. Pour in the batter. Bake for 15-20 minutes, checking at the 12-minute mark.
  3. Sprinkle with powdered sugar and serve with extra butter. A dollop of whipped cream would make this even more amazing...

Recipe Notes

adapted slightly from The Smitten Kitchen Cookbook