Dutch Baby Pancakes are About to Become Your Favorite New Holiday Brunch Tradition

Gingerbread is to December what pumpkin spice is to autumn. I have to say, gingerbread is, by far, my favorite of the spiced flavors: It’s warm, cozy, comforting, and always puts me in a holiday mood. That’s why this Dutch pancake recipe makes the perfect Christmas brunch!

I love incorporating holiday flavors into breakfast and brunch recipes this time of year. Yes, gingerbread cookies are amazing, but a gingerbread Dutch baby? Now that’s something a little bit new and exciting–and equally as delicious.

If you’re not familiar with a Dutch baby, otherwise known as Dutch pancakes, they’re a type of German pancake that you bake in a hot cast-iron skillet. Otherwise referred to as German pancakes or baby pancakes, these puff up in the oven like a soufflé. 

A Dutch baby is amazing served with vanilla whipped cream, a snow flurry of powdered sugar, and a Buddy-The Elf-worthy amount of maple syrup! And this dish isn’t limited to brunch, either–serve it for lunch, dessert–whatever!

Ready to make your holiday sweet? Scroll on for the full Dutch pancake recipe!

Merry Christmas, happy holidays, and let the cozy brunching commence! 

Dutch Pancake

Prep time: 23 minutes

Yields:

Ingredients:

For the pan:

• 3 Tbsp salted butter

Dutch pancake:

• 4 eggs
• ⅔ cup milk
• 3 Tbsp brown sugar
• 2 Tbsp granulated sugar
• 2 Tbsp molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp salt
• Pinch of nutmeg
• Pinch of ground cloves
• ⅓ cup all-purpose flour
• ⅓ cup white whole wheat flour (can sub all-purpose)

Vanilla whipped cream:

• 1 cup heavy cream
• 3 Tbsp powdered sugar
• Pinch of nutmeg
• 2 tsp vanilla extract

Instructions:

1. Prep: Place a 12-inch cast-iron or oven-safe skillet in a cold oven, then preheat the oven to 450 degrees F with the skillet inside.
2. Make the batter: While the oven heats up, blend all ingredients except the butter in a blender (adding the flour in last so it doesn’t get stuck in the bottom) and blend for 30 seconds until everything is mixed in and smooth.
3. Bake the Dutch Baby: If everything isn’t mixed in, you can scrape the sides and bottom of the blender and blend a bit more.
4. When the oven is preheated, carefully remove the hot skillet and add the butter. Swirl the pan so the butter melts and coats the sides and bottom. Pour the batter in and return to the oven for 15 minutes. Don’t open the oven door until the Dutch baby is done.
5. Make the whipped cream: While the dutch baby is baking, make the whipped cream. Add the cold heavy cream (straight from the fridge), powdered sugar, nutmeg, and vanilla to a large mixing bowl and beat on high speed with an electric mixer until stiff peaks form.
6. Serve: Enjoy hot! Serve with the vanilla whipped cream, powdered sugar, and maple syrup. Store leftovers in the fridge, tightly covered, for up to 3 days.

Did you try this Dutch pancake recipe? Show us on Instagram or TikTok @lulus using #lovelulus–and shop festive sweaters, dresses, scarves, and more in our Holiday Shop!