Classic Dutch baby pancakes are like the decadent hybrid of a popover and a pancake. The batter comes together in a blender—no stand mixer required—and then gets baked in a piping-hot buttered skillet. Rich enough to be served for a holiday breakfast or festive weeknight dessert, our Gingerbread Dutch Baby Pancake is warmly spiced and packs a hint of molasses. We finished it all off with a dollop of lemony whipped cream, maple syrup, and a scattering of ruby red pomegranate arils.
Gingerbread Dutch Baby Pancake
Makes 4 servings
Ingredients
- 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
Instructions
- Place a 10-inch cast-iron skillet in oven. Preheat oven to 425°F (220°C).
- 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.)
- 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.
- Bake until golden brown and puffed, about 20 minutes. Reduce oven temperature to 300°F (150°C), and bake for 5 minutes more.
- Meanwhile, in a large bowl, combine cold cream, confectioners’ sugar, and lemon zest; whisk until stiff peaks form.
- Serve Dutch baby immediately with whipped cream and maple syrup. Garnish with confectioners’ sugar and pomegranate arils, if desired.
Notes
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.
