Cranberry Orange Dutch Baby Pancake
This Cranberry Orange Dutch Baby Pancake feels fancy but is a total breeze to whip up! It’s a fusion of a pancake, soufflé, and a little bit of magic. The tartness from the cranberries and the brightness of orange zest take this classic dish to a whole new level, perfect for lazy mornings over the holidays!
Why We Love This Cranberry Orange Dutch Baby Recipe
This cranberry orange Dutch baby recipe bring together the fresh, zesty flavor of orange with the vibrant tartness of cranberries, making it the ideal breakfast to serve over the holiday season! Take advantage of fresh cranberries while they are in season for the best flavor.
The best part about making a Dutch baby pancake is how easy they are to make! With minimal prep and just one skillet, you can have a breakfast that looks gourmet without working too hard. Whether you serve it at a special weekend brunch or as a weekday winter breakfast, this recipe never disappoints!
If you love Dutch babies but want a savory version instead, try my Smoked Salmon Dutch Baby Pancake!
Ingredients You Need
- Eggs: Eggs are essential in this cranberry orange Dutch baby, since it helps the pancake rise in the oven, giving it that soufflé-like texture.
- Flour: All-purpose flour works great here!
- Milk: Milk adds moisture, ensuring that the Dutch baby is super soft.
- Orange Zest: Orange zest infuses the pancake with a sweet, citrusy flavor.
- Spices: I used a combination of ground cinnamon and cloves. They offer a warm, comforting spice combo that complements the orange.
- Cranberries: Fresh cranberries offer a tart burst of freshness!
- Sugar: A little bit of sugar is used to make this Dutch baby slightly sweet, and balance out the tartness from the cranberries.
- Butter: Make sure to start with a hot cast iron skillet so that the butter melts immediately on contact! This adds flavor but also helps the Dutch baby pancake from sticking, allowing it to rise beautifully in the oven.
How to Make a Dutch Baby Pancake
- Preheat: Preheat the oven to 400 degrees F. Put the cast iron pan in the oven to preheat.
- Make Batter: In the meantime, whisk the eggs with flour and 2 tbsp sugar first to avoid lumps. Add milk, orange zest and spices.
- Roast Cranberries: Add butter into the heated cast iron pan. Add fresh cranberries with 1 tbsp of sugar into the pan and roast for 5 minutes.
- Combine with Batter & Bake: Pour the batter over the cranberries and bake undisturbed for 25-30 minutes.
- Serve & Enjoy: Serve it warm with maple syrup, whipped cream, or just powdered sugar. Enjoy!
Tips for Success
- Use room temperature eggs! Ensure your eggs are at room temp for a smoother, fluffier batter.
- Make sure to preheat your skillet. Letting the cast iron get hot before adding the batter helps create that signature puff that you want from a Dutch baby!
- Don’t open the oven door! Resist the temptation of opening the door while it bakes can cause your Dutch baby to deflate. Nobody wants a flat, sad pancake!
Serving Suggestions
This cranberry orange Dutch baby pancake is perfectly delicious on its own, topped with maple syrup, whipped cream, and powdered sugar! You can serve it exactly how you would serve pancakes.
I like to serve this one for breakfast, with a cup of tea or coffee! For added protein, try it with a dollop of plain yogurt on top.
Frequently Asked Questions
A Dutch baby, often referred to as a German pancake, is essentially just a pancake that is baked in the oven instead of cooked on the stove! Cooking it in a cast iron skillet is traditional, since it holds heat well. This will ensure that the pancake rises in the oven for those fluffy edges that are quintessential to a Dutch baby pancake!
Yes, just be sure to thaw and pat them dry to avoid excess moisture. They might disintegrate more in the oven, creating a more red-colored cranberry Dutch baby. But the flavor will still be amazing!
Make sure the skillet is preheated and don’t open the oven door while baking! Also, room temperature eggs help the batter puff.
More Holiday Breakfast Recipes to Try
- Copycat Panera Style Soufflés
- Easy Classic Crepes
- Maman’s Cheese Soufflé
- Glazed Orange Cranberry Loaf
- Caramel Croissant Bread Pudding
Cranberry Orange Dutch Baby Pancake
Ingredients
- 3 large eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tbsp orange zest
- 1/2 tsp spices combine cinnamon and cloves
- 1 cup fresh cranberries
- 3 tbsp sugar divided
- 4 tbsp butter
Instructions
- Preheat the oven to 400 degrees F. Put the cast iron pan in the oven to preheat.
- In the meantime, whisk the eggs with flour and 2 tbsp sugar first to avoid lumps. Add milk, orange zest and spices.
- Add butter into the heated cast iron pan. Add fresh cranberries with 1 tbsp of sugar into the pan and roast for 5 minutes.
- Pour the batter over the cranberries and bake undisturbed for 25-30 minutes.
- Serve it warm with maple syrup, whipped cream, or just powdered sugar. Enjoy!
