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MealBreakfastSweet BreakfastsEuropeanLow-CalorieSpecial OccasionDutch OvenCast Iron PanBlenderBakingKid-FriendlyDessertsBrunchThanksgivingUnder 30 MinutesEasyVegetarianComfort Food

Cranberry Dutch Baby

featured in For Cranberry Lovers Only

These Dutch babies are a must-try for anyone who loves a sweet and savory combo. The tangy cranberry sauce complements the fluffy, buttery pancake perfectly, making it a decadent breakfast treat to enjoy the day after Thanksgiving.

Chris Salicrup
Tasty Team
90% would make again

Under 30 minutes

Cranberry Dutch Baby

Under 30 minutes

Ingredients

for 4 servings

Cranberry Sauce

  • 1 cup leftover cranberry sauce (275 g)
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 tablespoons maple syrup, more or less depending on the sweetness of your original cranberry sauce
  • fine sea salt

Dutch Baby

  • 3 tablespoons egg, at room temperature
  • ½ cup whole milk (120 mL), room temperature
  • ½ cup all purpose flour (60 g)
  • ½ teaspoon fine sea salt
  • 1 vanilla bean, split and scraped
  • 3 tablespoons unsalted butter
  • confectioners sugar
  • maple syrup, optional

Nutrition Info

  • Calories 291
  • Fat 10g
  • Carbs 44g
  • Fiber 1g
  • Sugar 25g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (225°C).
  2. In a small saucepan set over medium-low heat, add leftover cranberry sauce.
  3. Stir in the orange zest, lemon zest, and maple syrup.
  4. Season with a pinch of salt.
  5. Stir together and heat until warmed through.
  6. Remove the pan from the heat and set aside.
  7. In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
  8. Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
  9. Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
  10. Bake until puffed and golden around the edges, 18 to 22 minutes.
  11. Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
  12. Serve immediately with maple syrup, if desired.
  13. Enjoy!
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Cranberry Dutch Baby