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Gingerbread & Pomegranate Dutch Baby

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1-2 1x
  • Category: Brunch
  • Cuisine: Christmas


The classic dutch baby pancake is here given a festive twist with gingerbread spices and pomegranate.


  • 2 Large Eggs
  • 1 tbsp Golden Caster (Granulated) Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • Large Pinch Ground Cloves
  • Large Pinch Ground Nutmeg 
  • Pinch Salt
  • 3 tbsp Plain (All Purpose) Flour
  • 5 1/2 tbsp Whole Milk
  • 25g (1 oz) Unsalted Butter
  • Icing Sugar
  • 1/2 tbsp Pomegranate Molasses
  • Generous Handful Pomegranate Seeds


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Whisk the eggs until light, thick and frothy. Beat in the sugar until dissolved. Add the flour, spices and salt, and beat until smooth. Beat in the milk until smooth. 
  3. Melt the butter in a 9 inch (preferably non-stick) frying pan with a heat proof handle over a high heat. Swill the pan around so it coats the sides. Pour in the batter, and bake in the oven for 15 minutes.
  4. To serve, sprinkle with a generous dusting of snow like icing sugar, drizzle with the molasses and scatter with the pomegranate seeds, and slide out onto a warm plate. If you fancy it for a Christmas breakfast (while I, for yet another year running attempt to perfect a Christmas morning waffle batter), serve with bottomless Bucks Fizz and enjoy!