Dutch Baby Pancake with Cranberry-Orange Sauce
A Dutch baby is a puffy, custardy pancake that rises dramatically in the oven, creating a crispy golden exterior and tender center. Chef Tirzah Love's version pairs this showstopping breakfast with a tart-sweet cranberry sauce infused with orange and cinnamon. The contrast between the delicate pancake and the bright, jammy sauce defines the dish. What makes this special is the simplicity of the batter—just eggs, flour, milk, and vanilla—combined with the technique of coating a screaming-hot buttered pan, which creates those signature crispy, caramelized edges. The cranberry sauce adds complexity with citrus notes and warm spice. This recipe suits anyone seeking an impressive brunch dish that looks far more difficult than it is. Serve it for holiday breakfasts, special weekend mornings, or when you want to impress guests. The sauce can be made ahead, and the pancake cooks in under 30 minutes, making this elegant yet practical.
Ingredients
- 3 tablespoon butter
- 3 eggs
- ¾ cup all-purpose flourgluten-free blend1:1gluten-free
removes:gluten
- ¾ cup milk, heated 20 to 30 seconds in microwave
- 1 tablespoon sugarhoney3/4 cupveganFull guide →
- 2 teaspoon pure vanilla extract
- salt
- confectioners' sugar, for dusting(optional)honey3/4 cupveganFull guide →
- 1 cup sugarhoney3/4 cupveganFull guide →
- 1 cup orange juice
- 1 stick cinnamon
- 1 teaspoon vanilla
- 4 cup fresh cranberries, 12 oz package
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Place butter in an 11-inch skillet and heat in the oven until melted.
- 3
Combine eggs, flour, warm milk, sugar, vanilla extract, and salt in a blender and blend on medium-high speed until uniform, or whisk by hand until smooth with no lumps.
- 4
Remove the hot pan from the oven, swirl the butter to coat completely, then pour remaining butter into the batter and pulse to blend.
- 5
Pour the batter into the hot pan and return to the oven. Cook until puffed in the center and golden brown at the edges, 20 to 25 minutes.
- 6
For the sauce, rinse cranberries in a colander and discard any damaged ones.
- 7
Combine orange juice and sugar in a medium saucepan on high heat, bring to a boil, and stir to dissolve the sugar.
- 8
Add cranberries, cinnamon stick, and vanilla to the pot and return to a boil. Lower heat and simmer 10 minutes until most cranberries burst.
- 9
Cool the sauce completely at room temperature, then transfer to a bowl and chill in the refrigerator.
- 10
Dust the cooled pancake lightly with confectioners' sugar, slice into 8 wedges, and serve with chilled cranberry sauce.
Tips
Warm the milk briefly before blending to create a thinner batter that rises higher; cold milk can result in a denser pancake. The hot pan is critical—it must be screaming hot to create the signature puffed, crispy edges.
For the cranberry sauce, use fresh berries rather than frozen; they hold their shape better during simmering. The sauce will thicken significantly as it cools, so it should appear looser than desired when hot.
Slice the pancake immediately after dusting with confectioners' sugar and before it deflates completely. It will naturally sink as it cools, but the edges remain delightfully crisp.
Good to Know
Cranberry sauce keeps refrigerated in an airtight container for up to 2 weeks. The Dutch baby pancake is best served fresh within a few hours of cooking; leftover pancake can be reheated gently in a 350F oven for 5 minutes but will not re-puff.
Prepare the cranberry sauce up to 3 days ahead; refrigerate until ready to serve. Mix the dry ingredients for the pancake batter in advance, but combine with eggs and milk just before baking for optimal puff.
Serve the Dutch baby on a large platter sliced into wedges, dusted with confectioners' sugar, and topped with chilled cranberry-cinnamon sauce. Accompany with whipped cream or Greek yogurt if desired. Perfect for a holiday breakfast or special brunch gathering.
Common Mistakes
Do not open the oven door during cooking to avoid the pancake deflating before it sets.
Do not skip warming the milk briefly; cold milk creates a batter that rises less impressively.
Do not skip chilling the cranberry sauce; it continues to thicken as it cools, reaching proper consistency.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
removes:gluten
General Alternatives
FAQ
Can I make the Dutch baby batter ahead of time?
Mix dry ingredients ahead, but combine with eggs and milk only 5-10 minutes before pouring into the hot pan. The batter can separate or lose lift if mixed too far in advance. However, the cranberry sauce can be made 2-3 days ahead and chilled.
What if I don't have a blender?
Combine eggs with warm milk by whisking until light yellow and no longer stringy, about 1 minute. Add flour, sugar, vanilla, and salt, then whisk vigorously for 30 seconds to remove lumps. Hand-mixing works well and gives equal results to blending.
Can I freeze the Dutch baby or cranberry sauce?
The cranberry sauce freezes well for up to 3 months in an airtight container. The Dutch baby pancake does not freeze successfully; it becomes dense and fails to re-puff. The sauce thaws best in the refrigerator overnight and can be gently warmed before serving.