Gingerbread Spice Dutch Baby

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A dutch baby as described by Wikipedia -

"Dutch baby pancake, sometimes called a German pancake,[1] a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen. It is made with eggsfloursugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg."

A dutch baby as described by me- 


So having no clue how to make one I turned to some of my cookbooks.The Smitten Kitchen Cookbook  hasn't ever really let me down in the past and this is no exception. I omitted the cloves and they tasted to me a bit like pumpkin spice dutch babies. In the way that pumpkin spice lattes don't contain any real pumpkin that is. 


Yield: Makes 2. 


  • 4 large eggs
  • 2 tablespoon packed brown sugar
  • 2 teaspoon light molasses (I used cane syrup)
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2/8 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2/3 cup whole milk
  • 4 tablespoons unsalted butter
  • Powdered Sugar
  • Lemon


  1. Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, nutmeg, salt, and milk and blend until smooth.
  2. Melt the 2 tablespoons butter in a 8-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour half the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up. Remove from the oven, dust with powdered sugar, and drizzle with lemon juice. Serve immediately. (I cooked two skillets simultaneously without issue.)