Dutch Baby with Cranberry Orange Syrup
Transform your breakfast routine with this spectacular Dutch Baby with Cranberry Orange Syrup—a show-stopping dish that combines fluffy, oven-puffed pancake perfection with a vibrant, citrusy topping. Made with simple pantry staples like eggs, milk, and flour, this golden beauty bakes in a hot skillet, creating a crisp outer edge and tender center. The star of the dish is the homemade cranberry orange syrup, bursting with fresh cranberries, zesty orange juice, and a touch of honey for natural sweetness. Finished with a dusting of powdered sugar, this Dutch baby is an effortless yet impressive choice for brunch, holiday mornings, or anytime you crave a little indulgence. Serve it straight from the skillet for a wow-worthy presentation that's as delicious as it is beautiful!
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Recipe Information
Ingredients
- 3 pieces Large eggs
- 0.75 cups Whole milk
- 0.75 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
- 3 tablespoons Unsalted butter
- 1 cups Fresh cranberries
- 0.5 cups Fresh orange juice
- 1 teaspoons Orange zest
- 3 tablespoons Honey
- 1 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven to heat while preparing the batter.
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend for about 20-30 seconds until the batter is smooth and slightly frothy. Let the batter rest while you prepare the syrup.
In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, and honey. Stir well and bring to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the cranberries burst and the syrup thickens slightly. Remove from heat and set aside.
Carefully remove the hot skillet from the oven and add the butter, tilting the pan to coat the bottom and sides evenly as it melts.
Pour the batter into the hot skillet and immediately return it to the oven. Bake for 20-25 minutes until the Dutch baby is puffed and golden brown around the edges.
Remove the skillet from the oven and allow the Dutch baby to cool slightly (it will deflate as it cools).
Drizzle the warm cranberry orange syrup over the Dutch baby. Sprinkle powdered sugar on top as a garnish before serving.
Slice into wedges and serve immediately.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 111.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
