A Dutch baby is a fun and dramatic dish for breakfast or brunch. It’s a large, eggy pancake that puffs up in the oven, creating a light, airy center and crisp edges. This version is flavored with bright orange and tart cranberries for a festive feel.
While it looks impressive coming out of the oven, this recipe is quite simple to make. The batter comes together in a blender in less than a minute. It’s a great recipe for a weekend morning when you want something a little special without a lot of fuss.
Why You’ll Love Cranberry Orange Dutch Baby
- The batter is made in a blender, which is the fastest way to get a smooth, lump-free consistency.
- Baking in a preheated, buttered skillet is key. The hot surface makes the batter puff up dramatically around the edges.
- Letting the batter rest allows the flour to fully absorb the liquid, resulting in a more tender texture.
Cranberry Orange Dutch Baby Ingredients
- Cranberries: Both fresh and frozen cranberries work well here. If using frozen, there is no need to thaw them first.
- Flour: Simple all-purpose flour gives this Dutch baby a light and tender structure.
- Milk: Whole milk or 2% milk will provide a richer flavor and texture, but any milk will work.
- Orange: Using both the zest and juice from a fresh orange gives the most vibrant flavor.
- Eggs: Room temperature eggs are important for getting the maximum puff. They mix more easily into the batter.
Exact quantities are in the recipe card below.
How to Make Cranberry Orange Dutch Baby
Step 1: Prepare the Batter
First, preheat your oven with the skillet inside. Combine the eggs, milk, flour, syrup, orange zest and juice, cinnamon, and salt in a blender. Mix until smooth, then let the batter rest at room temperature. This rest period is important for a tender pancake.
Step 2: Heat the Skillet
Once the oven is hot, carefully pull out the skillet. Add the butter and swirl it around to melt and coat the entire pan. This hot, buttery surface is what creates the crispy, climb-the-walls effect.
Step 3: Assemble and Bake
Sprinkle the cranberries over the melted butter. Pour the rested batter into the center of the pan. Immediately place it back into the oven and bake until it’s deeply golden and puffed up all around the sides.
Storage Tips for Cranberry Orange Dutch Baby
Dutch baby is best eaten fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat slices in a toaster oven or a lightly buttered skillet over medium-low heat until warmed through. We do not recommend freezing.
Expert Tips for Cranberry Orange Dutch Baby
- Using room temperature eggs and warm milk helps the Dutch baby puff up properly. You can warm the eggs by placing them in a bowl of warm water for 5 minutes.
- For safety, baked egg dishes should be cooked to an internal temperature of 160°F (71°C). The visual cue is a puffed, set center that does not look wet.
- A 10-inch cast-iron skillet works best, but any 10-inch oven-safe skillet or a 9-inch round baking dish will also work.
- If you don’t have a blender, you can whisk the batter by hand in a large bowl. Whisk vigorously until very smooth.
What to Serve with Cranberry Orange Dutch Baby?
This Dutch baby is best served right away, warm from the oven. A dusting of powdered sugar and a drizzle of maple syrup are all it needs. For a larger brunch, serve with a side of breakfast sausage or crispy bacon.
Cranberry Orange Dutch Baby Recipe FAQs
Why didn’t my Dutch baby puff up?
The most common reasons are using cold ingredients (eggs and milk should be room temp/warm), not letting the batter rest, or the oven and skillet not being hot enough. Make sure to preheat everything properly.
Can I make this without a cast-iron skillet?
Yes. Any heavy, oven-safe 10-inch skillet will work. You can also use a 9-inch round metal or ceramic baking dish, though the sides may not get as high or crispy as they would in cast iron.
Can I use a different fruit instead of cranberries?
Certainly. This recipe is wonderful with about 1 cup of blueberries, sliced peaches, or chopped apples. If using apples, you might want to sauté them in the butter for a few minutes before adding the batter.
Cranberry Orange Dutch Baby
Ingredients
- 3 large eggs at room temperature
- 3/4 cup milk slightly warmed, 180 ml
- 3/4 cup all-purpose flour 90 g
- 2 tablespoons pure maple syrup plus more for serving, 30 ml
- 1 teaspoon packed orange zest
- 1 tablespoon fresh orange juice 15 ml
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter 28 g
- 1 cup fresh or frozen cranberries 110 g
- Powdered sugar for serving
Instructions
- Place a 10-inch cast-iron skillet on a middle rack in the oven and preheat to 425°F (220°C).
- In a blender, combine the eggs, warm milk, flour, maple syrup, orange zest, orange juice, cinnamon, and salt. Blend on high for 30-45 seconds, or until the batter is completely smooth and frothy. Let the batter rest at room temperature for at least 20 minutes.
- Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around until it melts and coats the bottom and sides of the pan.
- Scatter the cranberries in an even layer across the bottom of the skillet. Pour the rested batter over the cranberries.
- Immediately return the skillet to the oven. Bake for 15 to 20 minutes, until the pancake is puffed, golden brown, and cooked through. The center should be set and an instant-read thermometer inserted should register at least 160°F (71°C).
- Carefully remove the skillet from the oven. The Dutch baby will begin to deflate, which is normal. Dust with powdered sugar.
- Slice into wedges and serve immediately with an extra drizzle of maple syrup.
