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You are here: Home / Breakfast / Chai Dutch Baby with Eggnog Whipped Cream

Chai Dutch Baby with Eggnog Whipped Cream

December 26, 2018 By Spices in My DNA 2 Comments

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This Chai Dutch Baby with Eggnog Whipped Cream is a super light, fluffy pancake made in a skillet in the oven! It’s infused with chai spices and topped with a delicious eggnog whipped cream and fresh pomegranate arils! It’s perfect, simple recipe to make for brunch if you’re serving a crowd!

Forward facing shot of a hand dusting powdered sugar onto a dutch baby pancake on a white plate with whipped cream and pomegranate arils against a black background

Who doesn’t love a huge fluffy pancake filled with chai spices and topped with eggnog whipped cream? Especially, the day after Christmas. When all we want to do is relax, and continue to eat all the delicious food. I’m never one to have a slow morning, I’m always up bright and early and at the gym. But, during the holidays, it’s so nice to have a few super relaxing days. I need to tell myself to do that more often.

Overhead shot of a cast iron skillet with a dutch baby pancake in it, topped with melting whipped cream, pomegranate arils, and maple syrup

You actually won’t believe how easy this is to make. You literally make the batter in the blender, pour it into a hot skillet that’s been heating up in the oven, and bake it! It’ll become all puffy and golden and your house will smell like chai goodness.

Then, you top it with eggnog whipped cream! And a little extra drizzle of pure maple syrup for good measure, and pomegranate arils because they’re just so beautiful.

Forward facing shot of a hand about to dust powdered sugar onto a dutch baby pancake on a white plate with whipped cream and pomegranate arils against a black background
Forward facing shot of a hand dusting powdered sugar onto a dutch baby pancake on a white plate with whipped cream and pomegranate arils against a black background

And, a generous dusting of powdered sugar!

If I had to explain the texture of this dutch baby, it’s like a lighter, puffy pancake, almost like a crepe, but slightly crispy on top and around the edges. It’s SO good. I could probably eat the entire thing by myself, but it’s probably better (and more fun) to share it with someone else!

Definitely not discriminating if you want this to be a single serving though!

Overhead shot of a cast iron skillet with a dutch baby pancake in it, topped with melting whipped cream, pomegranate arils, and maple syrup

I should’ve thought through taking photos of this a little bit better, and not put the whipped cream on top of the hot dutch baby. Because it melted a tiiiny bit! But it was actually SO delicious melted, and it kind of infused into the dutch baby. But if you want super fluffy whipped cream, let it cool off a little bit after taking it out of the oven!

Overhead shot of two white plates with slices of dutch baby pancakes on them, topped with whipped cream, powdered sugar, and pomegranate arils, with a gold and light pink for resting on the plate

I love topping this with pomegranate arils because they add a pop of color, and I can’t get enough of them this time of year, but any berries or fruit you prefer will work! Sautéed apples or pears would be AMAZING here.

Overhead shot of a triangle slice of a dutch baby pancake on a white plate topped with whipped cream, powdered sugar, and pomegranate arils, and a gold fork with a light pink handle resting on the plate

Also – I’m not typically an eggnog fan, but I love it in things like desserts, and as accents to certain dishes. I also got this salted eggnog coconut cashew nut butter that my friend Sara recommended and it’s INSANE.

Highly recommend!

But anyway – even though I don’t love drinking eggnog on its own, I could seriously eat this whipped cream by the spoonful.

Forward facing shot of a hand dusting powdered sugar onto a dutch baby pancake on a white plate with whipped cream and pomegranate arils against a black background

The best wintery brunch ever. Especially with some blood orange pomegranate mimosas!

Overhead shot of a slice of dutch baby pancake on a white plate being dusted with powdered sugar from overhead

Forward facing shot of a hand dusting powdered sugar onto a dutch baby pancake on a white plate with whipped cream and pomegranate arils against a black background
Print

Chai Dutch Baby with Eggnog Whipped Cream

This Chai Dutch Baby with Eggnog Whipped Cream is a super light, fluffy pancake made in a skillet in the oven! It's infused with chai spices and topped with a delicious eggnog whipped cream and fresh pomegranate arils! It's perfect, simple recipe to make for brunch if you're serving a crowd!

Course Breakfast, Brunch
Keyword chai dutch baby, dutch baby recipe, eggnog whipped cream, holiday brunch recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -4
Author Molly | Spices in My DNA

Ingredients

For the dutch baby

  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • pinch of nutmeg
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons light brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • powdered sugar for dusting
  • pomegranate arils for serving
  • pure maple syrup for serving

For the eggnog whipped cream

  • 2/3 cup heavy whipping cream, cold
  • 3 tablespoons eggnog
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla extract

Instructions

Dutch baby

  1. Preheat oven to 425℉. While you prep the batter, place a large oven safe skillet in the oven to heat up. In a medium bowl, whisk together the flour, salt, cinnamon, cardamom, ginger, cloves and nutmeg. Set aside.

  2. To a blender, add the milk, eggs, brown sugar, and vanilla, along with the dry ingredients. Blend until smooth and combined. Remove the skillet from the oven (it should be very hot), and add the butter. Move the butter around so it melts and coats the bottom of the skillet. Slowly pour in the batter and place it immediately back in the oven. Bake for 18-20 minutes or until puffed and golden. Top with a few dollops of eggnog whipped cream, a drizzle of maple syrup, pomegranate arils, and a dusting of powdered sugar!

Eggnog whipped cream

  1. To the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy whipping cream. Beat for a couple minutes or until still peaks form, then reduce speed and add the eggnog, powdered sugar, nutmeg, and vanilla, and beat again on medium-high speed for a minute or so until combined.

Overhead shot of a cast iron skillet with half of a dutch baby pancake in it, topped with melting whipped cream, pomegranate arils, and maple syrup, and a pink and gold knife resting in the skillet

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Filed Under: Breakfast Tagged With: breakfast, brunch, chai, christmas, dutch baby, eggnog, entertaining, holiday recipe, pancake, whipped cream

Previous Post: « Happy holidays!
Next Post: Champagne Poached Pears with Dark Chocolate Fudge Sauce »

Reader Interactions

Comments

  1. nicole (thespicetrain.com)

    December 26, 2018 at 10:02 am

    Sounds absolutely heavenly! <3

    Reply
    • Spices in My DNA

      December 26, 2018 at 11:55 am

      Thank you so much Nicole!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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