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Pumpkin Spice Dutch Babies

This pumpkin spice Dutch baby recipe combines warm cinnamon, ginger, cloves, and nutmeg for an impressive fall brunch that’s ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Brunch
Cuisine: American
Calories: 454
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.66666668653488 cup milk
  • 3 eggs at room temperature
  • 0.5 cup all-purpose flour, packed
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon salt
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon freshly ground nutmeg
  • 3 tablespoons clarified butter
  • 1 tablespoon confectioners’ sugar, or to taste

Method
 

  1. Preheat the 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 powdered sugar.

Nutrition

Calories: 454kcalCarbohydrates: 34gProtein: 16gFat: 29gSaturated Fat: 15gCholesterol: 335mgSodium: 431mgFiber: 2gSugar: 8g

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