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Eggnog Dutch Baby with Greek Yogurt Whipped Cream

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This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

Christmas morning breakfast has always meant 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. Basically, it’s the Regina George of the cinnamon roll world.

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 ahhhhhhmazing! However, there is one small problem with cinnamon rolls. They taste great but keep me full for all 2 seconds before I’m like “soooooooooo is there any actual food I can eat for breakfast?” Well, that’s where this 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 so it adds a nice punch of protein. Plus let’s face it – it’s crazy gorgeous. 

This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

If you have never made Greek yogurt whipped cream before that should change immediately. It’s got that great whipped cream texture but with a punch of yogurt tanginess. I really like the way it pairs it with the sweet and crispy eggnog flavored Dutch baby. Oh, and the raspberries are totally optional but who doesn’t love fresh berries with their breakfast?

For this post, I teamed up with the American Dairy Association and Dairy Council to help bring awareness to their amazing program – The Great American Milk Drive. This program helps bring thousands of gallons of milk to families who otherwise would go without. Sadly milk is the number 1 nutritious product requested by food banks but rarely donated.

See how many gallons have been donated to food banks in your state, and make donations directly, at www.MilkLife.com/give.

This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

Make sure to check out these other delicious dairy-filled recipes!

Slow Cooker Snowflake Hot Chocolate |Mini Cheddar Ranch Cheese Ball Bites |White Chocolate Snickerdoodle Milkshake |Christmas Morning MuffinsSavory Coeur la Crème with Cranberry | White Hot Chocolate | Eggnog Muffins | Blueberry Pomegranate Smoothie

{Looking for other delicious holiday breakfast recipes? Try my Vanilla Bean Dutch Baby, Blackberry Lemon Dutch Baby cranberry orange Dutch baby, mushroom herb goat cheese frittata or my cranberry apple yogurt parfait!}

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Eggnog Dutch Baby

This eggnog Dutch baby is spiced with holiday flavor and topped with a homemade Greek yogurt whipped cream. So deliciously perfect in every single way.

Yield: 2-4 servings

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

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

Directions:

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.

Once your oven is hot add the butter to your 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.

These parmesan prosciutto scones are packed full shaved parmesan, prosciutto, chives and lots of delicious butter. These are perfect for Christmas morning!
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Krista @ Joyful Healthy Eats

Saturday 19th of December 2015

And... this needs to be our breakfast Christmas morning.. that is all!

Kellie @ The Suburban Soapbox

Thursday 17th of December 2015

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!

Carrie @Frugal Foodie Mama

Thursday 17th of December 2015

Oooooo.... I love this! So perfect for Christmas morning! :) And I love that Greek yogurt whipped cream- I bet it is amazing.

Lauren @ Wicked Spatula

Thursday 17th of December 2015

What a gorgeous dutch baby! Those raspberries and their pop of red are so pretty!

Julia

Wednesday 16th of December 2015

This looks divine! I bet this would make an amazing holiday dessert.

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