Gingerbread Dutch Baby

Gingerbread Dutch Baby
  • 28M Total Time

  • 10M Prep Time

  • 12 Ingredients

  • 6 Servings

Ingredients and Directions

Dutch Baby


  1. Preheat oven to 400ºF. Place cast iron skillet in oven as it preheats while preparing batter. In a large mixing bowl, whisk together flour, sugar, ginger, cinnamon, nutmeg, salt, maple syrup, milk, and eggs until thoroughly combined and smooth. Set aside.

  2. Carefully remove skillet from oven using an oven mitt and melt butter in skillet. Swirl pan to coat butter around the sides and bottom. Pour the pancake mixture into the middle of the pan. Bake for 15-18 minutes, until golden brown and puffed. Do not open the oven while baking.

  3. Serve immediately and top with optional powdered sugar and vanilla ice cream.


  • 2/3 cup all purpose flour
  • 1 tbsp. light brown sugar
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 tbsp. maple syrup
  • 2/3 cup whole cup milk
  • 3 large eggs at room temperature
  • 3 tbsp. unsalted butter for greasing
For Serving



  • 1 Powdered sugar
  • 1 Vanilla ice cream

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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