This gingerbread Dutch baby is a perfect holiday treat and brunch item that is ready in minutes. Seasoned with molasses and gingerbread spice blend makes this a wonderful way to kick off your holiday meals without spending too much time in the kitchen.
Dutch babies are one of my favorite things to make for breakfast. They are very easy to make and don’t take a lot of time, but more importantly they taste great. This one is no exception, and it captures all of the great holiday flavors. By adding a little molasses and gingerbread spice blend you are bound to have a new favorite recipe for holiday brunch. The best part is that they are ready in less than 30 minutes, giving you plenty of time to hang out with friends and family.
In this recipe
There aren’t very many ingredients in a Dutch baby, and everything can be found in your kitchen which makes this a great go-to recip.
Molasses: be sure to use any type of molasses other than Blackstrap. That kind of molasses will leave your Dutch baby tasting very bitter and salty.
Gingerbread spice blend: made with allspice, ginger, cloves, nutmeg, pepper, and cinnamon. This blend captures the flavors of the holidays.
Eggs: provide the unique shape of the Dutch baby
Everything at room temperature
One of the most important things is to make sure that all of the ingredients are at room temperature. One of the biggest reasons for this is to make sure that everything mixes evenly. If they don’t mix well, you will get a very lumpy or uneven pancake. Secondly if they aren’t at room temperature then when the ingredients cook, they will take longer to heat up and therefore slow the rise down. This will cause it to not rise nearly as much.
A nice hot pan
You want to make sure that you cook the Dutch baby in a hot pan. If the pan is cold when you add the batter you will end up with a very flat pancake that can end up being very chewy and unpleasant to eat. You want to place the pan in a cold oven and let it preheat with the oven. This will make sure that it is the correct temperature. The hot pan allows the water in the ingredients to quickly form steam and create its unique shape.
Making the Dutch baby
This recipe is made for the blender. I prefer it over a food processor is they are made for liquid ingredients. The blender will make sure that everything is mixed evenly and well. Once it is ready pour it into the hot buttered pan and place in the oven. If your oven has a light, then this is a great recipe to turn it on to watch it. Only open the door when you are ready to take it out of the oven because once the door opens it will start to collapse due to the change in temperature.
Looking for other Dutch baby recipes?
Gingerbread Dutch Baby
- Cast iron skillet
- Blender or food processor
- 3 eggs room temperature
- ½ cup all-purpose flour
- ½ cup whole milk room temperature
- 3 tablespoons butter unsalted
- 1 tablespoon sugar
- 1 tablespoon molasses
- ½ tablespoon gingerbread spice blend
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Preheat the oven to 425°F, 220°C, or gas mark 7 with the cast iron skillet inside.
- In a food processor or blender add the eggs, milk, flour, vanilla, salt, molasses, gingerbread spice blend, and sugar and blend until batter is evenly smooth.
- Once the oven is hot, remove the cast iron skillet and add the butter. Make sure all the butter has melted. Immediately pour the batter into the skillet and place back into the oven to bake for 15 minutes or until the sides have started turning dark brown.
- Top with whipped cream, maple syrup, gingerbread syrup or any of your favorite pancake toppings.