Gingerbread Dutch Baby Pancake
These festive and fragrant Gingerbread Dutch Baby Pancakes make the perfect breakfast for Christmas morning! Super easy to make!
Hi friends! I am bringing you a lovely breakfast to add to your holiday season list. These dutch baby pancakes are filled with warm gingerbread spices we all love. Nothing beats how easy these pancakes are to make. The only downside is that they need to be devoured immediately which is not a downside at all 🙂 (Unless if you are a photographer like me and it is so hard to capture that fluffiness before it deflates).
What is a Dutch Baby Pancake?
If you’ve never had one, a dutch baby pancake is a crossover of crepes, a popover, and a pancake all in one. Once I started making them, I couldn’t stop! And now I’ve got my whole family hooked on them too.
I love how simple these pancakes are, and also how easy it is to infuse different flavors. I already have an Eggnog Dutch Baby Pancake with Cranberry Compote that we love, so I thought why not make a gingerbread flavor!
Both are equally delicious, festive, and perfect for Christmas morning. I hope your family loves them as much as mine does!
Let’s walk through how to make the recipe.
How to Make Gingerbread Dutch Baby Pancakes
In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter. Pulse the ingredients until they are well combined and smooth. I like using a blender or food processor because you can get a smooth mixture with all the ingredients blended nicely. If you don’t have any, you can just whisk them all in a bowl but ensure you whisk together very well.
Let batter sit in the food processor for at least 20 minutes. This allows the flour to absorb the liquid and gives the pancake a great texture. The flavors also have time to blend together which is always a good idea.
When you’re ready to make the pancakes, place the butter in a large cast-iron skillet and heat in the preheated oven. Let it melt completely and as soon as it does melt pour the batter into the skillet. Please don’t burn the butter.
Bake the pancake for about 20 minutes or until puffy and golden. Lower oven temperature to 300 degrees and bake additional 5 minutes.
Remove from the oven and cut into wedges. Serve with whipped cream, maple syrup, and/or powdered sugar immediately.
Serve immediately.
See?? Easy peasy! I hope you enjoy this recipe.
If you liked these Gingerbread Dutch Baby Pancakes, check out these other Christmas breakfast recipes:
- Eggnog Cinnamon Rolls
- Cranberry Orange Coffee Cake
- Whole Wheat Gingerbread Pancakes
- Peppermint Mocha Donuts
Gingerbread Dutch Baby Pancake
Warm and spiced Gingerbread Dutch Baby Pancakes!
Ingredients
- FOR PANCAKE:
- 1/2 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- A pinch of ground nutmeg
- A pinch of Allspice
- A pinch of ground cloves
- 1/2 cup whole milk
- 3 large eggs, room temperature
- 2 tablespoons molasses
- 4 tablespoons unsalted butter, cut into small pieces
- Topping: syrup, confectioner’s sugar, or whipped cream
Instructions
- Preheat oven to 425° F.
- In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter. Pulse the ingredients until they are well combined and smooth.
- Let batter sit in the food processor for at least 20 minutes.
- When you’re ready to make the pancakes, place the butter in a large cast-iron skillet and heat in the preheated oven. Let it melt completely and as soon as it does melt pour the batter into the skillet.
- Bake the pancake for about 20 minutes or until puffy and golden. Lower oven temperature to 300 degrees and bake additional 5 minutes.
- Remove from the oven and cut into wedges. Serve with whipped cream, and/or powdered sugar.
- Serve immediately.
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Girl, any breakfast that can be made with one pulse of the food processor sounds ideal to me. Why am I not making dutch babies every weekend?!
Yes, girl, it is the best!!