Today was the first day that really felt like fall in NYC. It was nippy during the day and quite chilly this evening. I love this weather, and cold weather is perfect for a big dutch baby! This one is especially perfect for a fall breakfast or brunch with its gingerbread spices.

Big dutch babies aren’t actually Dutch at all. They trace their roots to Germany. With very simple ingredients you can bake and serve a delicious breakfast or snack. The batter is very thin, but it you have a light in your oven, turn it on and watch this bake. It will curl and pull away at the edges, and the center will bubble up like little hills. Almost as soon as it’s taken out of the oven, it deflates, so for the best viewing, catch it while it’s baking.

My boys inhale this every time I make it.

Gingerbread Spice Dutch Baby
Recipe from Smitten Kitchen Keepers

2 eggs
1 Tablespoon packed dark brown sugar
1 teaspoon molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup whole milk
2 Tablespoons butter
For serving: powdered sugar and maple syrup


Preheat the oven to 400°F. Place the eggs in a blender and blend until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up. Remove from the oven, dust with powdered sugar and drizzle with maple syrup.

Yield: 2 servings