Gingerbread Dutch Baby

Sort of a large pancake—great to share at breakfast, lunch or any time of the day!
  • Prep time 5 mins
  • Cook time 15–20 mins
  • Yields 2
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  • Recipe Submitted By The Murphy Family
  • Recipe Attribution Smitten Kitchen Cookbook


  • 2 large eggs
  • 1 Tbsp dark brown sugar
  • 1 tsp unsulfured molasses
  • 1/3 cup flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • pinch of cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/3 cup whole milk
  • 2 Tbsp unsalted butter
  • icing sugar, maple syrup or whipping cream for serving
  • fresh fruit


  • measuring cups and spoons
  • blender
  • 9" ovenproof skillet


  1. Preheat your oven to 400° F.
  2. Run the eggs in a blender until pale in colour. Add remaining ingredients except butter and icing sugar, and process until smooth.
  3. Melt the butter over high heat in a 9” ovenproof skillet, swirl it up the sides making sure the pan is nicely coated. Pour the batter into the prepared skillet and bake for 15-20 minutes.
  4. Slide pancake onto a plate. Serve with icing sugar, maple syrup, whipped cream and fresh fruit!

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