pumpkin spice dutch baby

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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

⅔ cup milk
3 eggs at room temperature
½ cup all-purpose flour, packed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon salt
¼ teaspoon vanilla extract (optional)
¼ teaspoon ground cloves
⅛ teaspoon freshly ground nutmeg
3 tablespoons clarified butter
½ meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

Directions

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

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