gingerbread dutch baby with vanilla whipped cream

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A Gingerbread Dutch Baby is a fun, festive brunch recipe that’s easy to whip up, beautiful to look at, and full of delicious, warm, holiday spices!

I developed and photographed this recipe for Lulu’s, but this post is not sponsored.

Everyone loses their minds over Pumpkin Spice each fall, but me? My true spiced-love is Gingerbread! I want it in everything – cake, cookies, coffee, hot cocoa, and – of course, in my breakfast! 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.

Here’s How It’s Made:

If you’re not familiar with a Dutch baby, otherwise known as Dutch pancakes, they’re a type of German pancake – bake in a pre-heated cast-iron skillet – and it’s SUPER easy to make!

Pop a clean, dry cast iron skillet into your oven while it preheats. Once it’s hot, add some butter, swirl to melt it, and pour in the batter! It comes together in the blender in about 1 minute.

Bake until puffy and golden brown!

It puffs up in the oven and is amazing served with vanilla whipped cream, a snow flurry of powdered sugar, and a Buddy-The Elf-worthy amount of maple syrup. The best way to spread Christmas Cheer, is by making Gingerbread flavored things for all to eat. Er, close enough – right? 🙂