This is my fall-inspired take on a Dutch baby! Nothing is easier to whip up while at the same time feeling more decadent than this morning brunch treat!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.

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  • Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.

  • Melt clarified butter in the preheated skillet; pour in batter.

  • Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.

Cook's Note:

If you cannot find clarified butter, you can substitute vegetable oil.

Nutrition Facts

454 calories; protein 15.5g 31% DV; carbohydrates 33.7g 11% DV; fat 28.7g 44% DV; cholesterol 334.7mg 112% DV; sodium 431.4mg 17% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/01/2020
I've made this twice so far. I dropped the ginger to 1/8 tsp since it's not my favorite thing. I also didn't bother to take the eggs out of the fridge and I used regular butter rather than clarified and as another reviewer mentioned I added a teaspoon of sugar. Definitely our favorite Dutch baby recipe so far -- I make a brown-butter icing (brown butter confectioners' sugar vanilla and milk) to go on top and it's so yummy! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/30/2019
This version of a Baby Dutch turned out really nice. I added a teaspoon of sugar to mine because I like it a little more sweet. I am also at a higher altitude and have a convection oven so I cooked it for 18 mins and it was cooked perfect. I love the hint of fall spices. Read More
Rating: 5 stars
12/31/2019
I've made this twice so far. I dropped the ginger to 1/8 tsp since it's not my favorite thing. I also didn't bother to take the eggs out of the fridge and I used regular butter rather than clarified and as another reviewer mentioned I added a teaspoon of sugar. Definitely our favorite Dutch baby recipe so far -- I make a brown-butter icing (brown butter confectioners' sugar vanilla and milk) to go on top and it's so yummy! Read More