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Spiced Cranberry Dutch Baby

Rachel Riesgraf, Modern Farmhouse Eats

A Dutch Baby pancake is the perfect breakfast treat! You’re going to need real butter for this recipe to ensure the Dutch Baby comes out of the oven with gorgeous golden, caramelized and crisp edges. Add more flavor by topping with butter once it bakes. Then, add the spiced cranberries (or any fruit of your choice!) and whipped cream – Is your mouth watering, yet?!
10 min Prep Time
20 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Servings: 4

Servings: 4

Ingredients

  • Dutch Baby

  • 3 large eggs, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup whole or 2% milk, at room
  • temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons salted butter
  • Optional garnishes: more butter,
  • powdered sugar and maple syrup

  • Spiced Cranberries

  • 12 ounces fresh or frozen cranberries
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/8 teaspoon salt

  • Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1

Heat the oven to 425° F.

Step 2

Combine eggs, flour, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl with an electric hand mixer until smooth and bubbly, about 1 minute.

Step 3

Melt butter in a 10-12-inch cast iron skillet over medium-high heat until hot and sizzling, about 2 minutes. Immediately add the Dutch Baby batter to the skillet and place in the oven.

Step 4

Bake for 18-20 minutes until the Dutch Baby is golden and puffed up. Do not open the oven during this time or the Dutch Baby could deflate.

Step 5

While the Dutch Baby bakes, make the spiced cranberries. Add the cranberries, orange juice, granulated sugar, brown sugar, cinnamon, cloves, allspice, ginger, and salt in a medium pot over medium heat. Bring to a boil; reduce heat and simmer for about 10 minutes until the cranberries soften and pop, and have a sauce-like consistency.

Step 6

To make the whipped cream, combine the heavy cream, sugar and vanilla in a medium bowl with an electric hand mixer or stand mixer until stiff peaks form.

Step 7

Once you take the Dutch Baby out of the oven, top with a few pats of butter and dust with powdered sugar. Finish with spiced cranberries, whipped cream and maple syrup.