Gingerbread Dutch Baby



For the Topping

  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • cranberry sauce, any jam you might like, or maple syrup
  • 3 large eggs, at room temperature for 30 minutes
  • 1/3 cup lightly packed brown sugar
  • 4 tablespoons unsalted butter, divided
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon molasses
  • 2/3 cup whole milk, at room temperature
  • 1/2 teaspoon ground cinnamon
  • heaping 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • pinch of ground cloves and ground allspice
  • 1/8 teaspoon salt
  • 2/3 cup all-purpose flour


  1. Place a rack in the center of the oven and preheat oven to 425 degrees F.
  2. In a small bowl, stir together sugar and cinnamon for the topping and set aside. If you’d like to top your Dutch Baby with cranberry sauce, jam, or maple syrup – have that set aside too.
  3. Place a 10-inch cast iron (or oven safe) skillet on the stovetop over medium heat. Melt the butter in the skillet. Set aside 2 tablespoons of the butter for the batter and leave the remaining butter to swirl around the hot pan.
  4. Add the eggs to the a blender and top with brown sugar, 2 tablespoons of butter, vanilla, molasses, milk, spices and salt. Place the lid on the blender and blend until smooth and lightly frothy.
  5. Stop the blender and add the flour. Pulse to combine and blend until no lumps remain. The batter will be thin and pourable.
  6. Make sure the cast iron is hot before you add the batter to it. Heat it for just a few moments over medium heat if needed after having melted the butter.
  7. Remove from heat and immediately pour the batter into the pan. Immediately place the pan in the oven and bake for 18 to 22 minutes or until golden-brown and puffed.
  8. Remove the baked and puffed dutch baby from the oven and immediately sprinkle generously with cinnamon and sugar. Add the cranberry sauce or maple syrup. Slice and serve. Dutch babies are best served just after it comes out of the oven.