Gingerbread Dutch Baby Pancake
Makes 4 servings
  • ¾ cup (180 grams) whole milk, room temperature
  • ½ cup (63 grams) all-purpose flour
  • 3 large eggs (150 grams), room temperature
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 1¾ teaspoons (3.5 grams) ground ginger
  • 1 teaspoon (1 gram) instant espresso powder
  • 1 teaspoon (7 grams) molasses (not blackstrap)
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground cloves
  • ½ teaspoon (1 gram) ground allspice
  • ¼ teaspoon kosher salt
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 1 cup (240 grams) cold heavy whipping cream
  • 2 tablespoons (14 grams) confectioners’ sugar
  • 1 tablespoon (4 grams) packed lemon zest
  • Maple syrup, to serve
  • Garnish: confectioners’ sugar, pomegranate arils
  1. Place a 10-inch cast-iron skillet in oven. Preheat oven to 425°F (220°C).
  2. In the container of a blender (see Note), combine milk, flour, eggs, brown sugar, ginger, espresso powder, molasses, cinnamon, cloves, allspice, and salt; process until smooth and well combined, stopping to scrape sides of container as needed. (Batter will be thin.)
  3. Remove hot skillet from oven. Add butter, and let melt, brushing all over bottom and up sides of skillet. Carefully pour batter into hot skillet.
  4. Bake until golden brown and puffed, about 20 minutes. Reduce oven temperature to 300°F (150°C), and bake for 5 minutes more.
  5. Meanwhile, in a large bowl, combine cold cream, confectioners’ sugar, and lemon zest; whisk until stiff peaks form.
  6. Serve Dutch baby immediately with whipped cream and maple syrup. Garnish with confectioners’ sugar and pomegranate arils, if desired.
A food processor can also be used. If you don’t have either at your disposal, you can also whisk the batter together by hand until smooth and well combined.
Recipe by Bake from Scratch at