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!
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.
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.
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!
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!
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.
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.
The best wintery brunch ever. Especially with some blood orange pomegranate mimosas!
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!
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
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.
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
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.
Sounds absolutely heavenly! <3
Thank you so much Nicole!