This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This eggnog Dutch baby is spiced with holiday flavor and topped with homemade Greek yogurt whipped cream. It’s so deliciously perfect in every single way.
Christmas morning breakfast has always meant homemade cinnamon rolls. Sweet, delicious cinnamon rolls topped with tons of frosting.
As a kid, I would always try to rush into the kitchen to snag the middle roll because any good cinnamon roll eater knows the middle roll is the roll that gets all the melted frosting.
As an adult, that tradition still happens.
I wake up early and hop into the kitchen to start the cinnamon rolls and coffee. The mix of smells in the kitchen is amazing!
However, there is one small problem with cinnamon rolls. They taste great but keep me full for all 2 seconds before I’m like, “So, is there any actual food I can eat for breakfast?”
Well, that’s where this eggnog Dutch baby comes into play. Listen, I know it’s still pretty carby, BUT it’s topped with a delicious vanilla bean paste Greek yogurt whipped cream to add a nice punch of protein.
Plus, let’s face it – it’s gorgeous.
Looking to stay a little more traditional? Try these fluffy eggnog pancakes.
That should change immediately if you have never made Greek yogurt whipped cream.
It’s got that great whipped cream texture but with a punch of yogurt tanginess.
I like how it pairs it with the sweet and crispy eggnog-flavored Dutch baby.
The raspberries are optional, but who doesn’t love fresh berries with their breakfast?
More Dutch baby recipes
- Blueberry Lemon Curd Dutch Baby
- Vanilla Bean Dutch Baby
- Blackberry Lemon Dutch Baby
- Cranberry Orange Dutch Baby
Eggnog Dutch Baby
Ingredients
- 2 large eggs
- 1/2 cup eggnog
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg, divided
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla bean paste
- Powdered sugar, for topping
- Fresh raspberries, for topping
Instructions
- In a blender add eggs, eggnog, flour, 1/4 teaspoon ground nutmeg, cinnamon and salt. Blend until combined and let sit for 30 minutes.
- About 20 minutes into the resting time preheat your oven to 425 degrees F.
- Once your oven is hot add the butter to your 12-inch skillet. Place in the oven to let the butter melt in the skillet. Once it's melted remove from the oven and pour in the batter and immediately place back into the oven.
- Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown. The center will should rise in little pockets as well.
- As you Dutch baby is baking add cold heavy cream, Greek yogurt, vanilla bean paste and nutmeg to the bowl of a stand mixer. Whip on high until light and fluffy.
- Remove from the oven, let cool just for a few minutes and top with whipped cream, powdered sugar and raspberries.
- Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks divine! I bet this would make an amazing holiday dessert.
What a gorgeous dutch baby! Those raspberries and their pop of red are so pretty!
Oooooo…. I love this! So perfect for Christmas morning! 🙂 And I love that Greek yogurt whipped cream- I bet it is amazing.
This looks amazing! I don’t know what it is about a dutch baby but I always go nuts for them. They’re so easy and fluffy!
And… this needs to be our breakfast Christmas morning.. that is all!