Cranberry Orange Dutch Baby
Dec 01, 2014, Updated May 11, 2015
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This cranberry orange Dutch baby is the highlight of your holiday season eating. Full of tart fresh cranberries and zesty orange flavor. Say hello to delicious!
Breakfast is one of my favorite meals of the day but most of the time I’m too lazy to actually make breakfast. This means I make a lot of breakfast for dinner or breakfast for lunch. Until I made this recipe I had never made myself a Dutch baby before. Can you believe that?
I had seen them on various blogs and of course had seen them in magazines. I always imagined them being complicated or hard to make. Umm…nope.
Easy.
Like really easy.
All you have to do is throw some ingredients into a blender (I used my Vitamix) blend and let the mixture sit for about 30 minutes. Then throw it into a buttery cast iron skillet and bake.
Sweet baby J it’s heaven. It’s the perfect mix of crispy to spongy (does that sound too weird?) textures and needed zero sweetener on top but I still opted to throw on a little powdered sugar. I jazzed it up in the flavor department by adding a little orange zest and fresh cranberries. I love the natural tartness of fresh cranberries and it gave the dish the perfect balance of flavors.
I would end this post by telling you Art loved the dish but I ate it all before he got home. I couldn’t help myself. It’s seriously that good.
Cranberry Orange Dutch Baby
This cranberry orange Dutch baby is the highlight of your holiday season eating. Full of tart fresh cranberries and zesty orange flavor. Say hello to delicious!
Yield: 2-4 servings
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients:
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons orange zest
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/3 cup quartered fresh cranberries
- 1 small orange wedge, for topping
- Powdered sugar, for topping
Source: The Kitchn
Directions:
In a blender add eggs, milk, flour, orange zest, brown sugar and salt. Blend until combined and let sit for 30 minutes.
About 20 minutes into the resting time preheat your oven to 425 degrees.
Add melted butter to a 10 inch cast iron (or oven safe non-stick) skillet.
Pour in batter and and sprinkle the top with fresh cranberries.
Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown. The center will should rise in little pockets as well.
Remove from the oven and squeeze the top with one small fresh orange wedge and top with a sprinkling of powdered sugar.
Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.
I want to shove my whole face in the pan. Omg, this looks so good right now.
I love Dutch baby pancakes! Orange and cranberry are such a wonderful combo!
I’ve always wanted to make dutch baby pancakes, they look so light and fluffy. I’ll have to try this one out, perfect to start Christmas day!
When I made a Dutch baby, it was so hard for me to share with the.boy so I totally don’t blame you. If he hadn’t been sitting there staring at me, there’s no way I would have saved him any!
Wow, that was gone fast! I just made this for breakfast and the two of us made quick work of it. I added some sliced almonds and bittersweet chocolate to the mix. Now I’m pondering future variations. This one is a keeper, Brandy, and the subject of a future blog post. Thanks for sharing your recipe!
This looks/sounds beyond delicious! I’ve never had a Dutch Baby, would love to try it and have a couple of questions. As one who owns a food processor but not a blender, does that work okay? Also, I do not own any cast iron skillets, but do have others that will go in the oven. I assume something else would work as long as it’s not too light-weight, but have you ever cooked one in anything other than a cast iron pan? Thank you for sharing this recipe and (hopefully) for answering my questions!
Hi Elaine! I have never used a food processor for this but I think it would work fine. You just want the mixture nice and smooth. Also it should work fine in another oven save nonstick skillet 🙂