Description

Gingerbread Spiced Dutch Baby Pancake is a festive and fluffy treat that captures the essence of holiday flavors in every bite. Infused with warm spices like cinnamon, ginger, and nutmeg, this oven-baked pancake puffs up beautifully, creating a soft and custardy texture. Perfect for brunch gatherings or cozy weekends, it’s best enjoyed warm with a dusting of powdered sugar or fresh fruit toppings.

Ingredients

Scale

3 large eggs
1 cup whole milk (or almond/oat milk)
1 cup all-purpose flour
1/4 cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 tbsp butter

Instructions

Preheat oven to 425°F (220°C) with a cast-iron skillet inside.
In a large bowl, whisk eggs until frothy; stir in milk.
In another bowl, mix flour, brown sugar, ginger, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to egg mixture while whisking until smooth.
Melt butter in the hot skillet and swirl to coat.
Pour batter into the skillet and bake for 20 minutes until puffed and golden.
Serve immediately dusted with powdered sugar or topped with fresh fruit.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 140g)
Calories: 200
Sugar: 9g
Sodium: 330mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

Keywords: Ensure the skillet is thoroughly preheated for maximum puffiness. Feel free to customize spices or add chocolate chips for an extra treat. Store leftovers in an airtight container and reheat at 350°F for best results.