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Home / Recipes / Pancake

Pumpkin Spice Dutch Baby

Pancake

Pumpkin Spice Dutch Baby

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!

Ingredients

  1. ⅔ cup milk
  2. 3 eggs at room temperature
  3. ½ cup all-purpose flour, packed
  4. ½ teaspoon ground cinnamon
  5. ½ teaspoon ground ginger
  6. ¼ teaspoon ground allspice
  7. ¼ teaspoon salt
  8. ¼ teaspoon vanilla extract (optional)
  9. ¼ teaspoon ground cloves
  10. ⅛ teaspoon freshly ground nutmeg
  11. 3 tablespoons clarified butter
  12. ½ meyer lemon, juiced
  13. 1 tablespoon confectioners' sugar, or to taste

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.
  2. Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.
  3. Melt clarified butter in the preheated skillet; pour in batter.
  4. 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.

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