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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the skillet from the oven and allow the Dutch baby to cool slightly (it will deflate as it cools).

Step 7

Drizzle the warm cranberry orange syrup over the Dutch baby. Sprinkle powdered sugar on top as a garnish before serving.

Step 8

Slice into wedges and serve immediately.

Nutrition Facts

Serving size	(895.4g)

Amount per serving	% Daily Value*
Calories	1437.7

Total Fat 58.5g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 673.0mg	0%
Sodium 884.6mg	0%
Total Carbohydrate 202.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 111.9g
Protein 35.8g	0%

Vitamin D 200.5IU	0%
Calcium 363.8mg	0%
Iron 8.1mg	0%
Potassium 1019.7mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 9.7%

Carbs: 54.8%