Light and fluffy oversized German pancake with puffy, golden brown edges! An easy dutch baby batter is made in the blender and then baked in a hot buttery skillet. Top with pats of butter, spiced cranberries, whipped cream, and maple syrup. It's sure to impress!
This post is sponsored by Go Bold With Butter, who I am so excited to partner with! The recipe, thoughts and opinions are all my own.
This buttery, giant pancake is both simple enough to make on a casual weekend morning and festive enough to deserve a spot on your table Christmas morning. I love a good recipe that's actually super easy to make, but still looks impressive!
What is a dutch baby?
Dutch baby pancakes are like a hybrid between a pancake, crepe, and popover! It's like a giant pancake cooked in one skillet that puffs up like a popover and has a thin texture like a crepe.
A dutch baby is made with a very thin pancake-like batter that's poured into a piping-hot skillet with melted butter and then transferred to a hot oven to bake. The dutch baby will puff up around the edges and turn golden brown. Once the dutch baby is removed from the oven, it will settle slightly and that is perfectly normal!
Top it like you would a pancake!
Why you'll love this recipe
- One big pancake. A dutch baby is like one big beautiful pancake made in a single skillet. It's sure to impress!
- Super easy. Both the dry and wet ingredients are whipped up together in a blender or a bowl using an electric hand mixer. So simple. Pour into a hot skillet and bake.
- Extra delicious. Similar to a pancake, crepe, and popover, a dutch baby has a mild flavor, but combined with spiced cranberries, whipped cream, and maple syrup, it is AMAZING!
Buttery Dutch Baby
The dutch baby batter is poured into a piping-hot skillet with lots of delicious melted butter. The butter helps to create those beautiful, golden, caramelized, crunchy edges. And make sure you're using real butter! You really won't get the same results without it. This recipe, like many others on my website, requires lots of good-quality dairy.
P.S. Just a note going into the Christmas season. Butter, like other dairy products, is made up of so many healthy fats, protein, and vitamins that are vital for our health. So don't stress. My family goes through SO much butter during the holiday season, and I love it!
Ingredients
Dutch Baby
- Eggs
- Whole or 2% milk
- All-purpose flour
- Vanilla extract
- Granulated sugar
- Cinnamon
- Nutmeg
- Salt
- Salted butter
Spiced Cranberries
- Fresh or frozen cranberries
- Orange juice
- Granulated sugar
- Grown sugar
- Cinnamon
- Cloves
- Allspice
- Ginger
- Salt
Whipped Cream
- Heavy cream
- Powdered sugar
- Vanilla extract
How to make a dutch baby
Making a dutch baby is actually really easy, and while the dutch baby bakes, you can make the spiced cranberries and whipped cream! Here's an overview.
- Blend dutch baby batter. Blend all your dry and wet ingredients until smooth and frothy. I like to use my blender, but you can also use an electric hand mixer, stand mixer, or food processor. You want to whip the batter so it's smooth and frothy.
- Make the spiced cranberries and whipped cream. This all happens while the dutch baby bakes! All the spiced cranberry ingredients are added to a pot and then simmered for 10 minutes. During that time, whip up your whipped cream.
- Serve. Once the dutch baby comes out of the oven, top with more butter, powdered sugar, cranberry sauce, whipped cream and maple syrup!
Scroll down to the recipe card for the full instructions.
Frequently asked questions
Why do they call it a dutch baby?
An American restauranteur coined the term
What does a Dutch Baby taste like?
If a pancake, crepe and popover had a baby, it would be a dutch baby. Although a dutch baby has tall puffy sides, the bottom of the dutch baby is thin like a crepe and has a mild flavor similar to a pancake, crepe, and popover. A dutch baby is a vehicle for all those delicious toppings like spiced cranberries, whipped cream, and maple syrup.
What makes a dutch baby rise?
Blending the dutch baby batter until it's smooth and frothy allows air to get whipped into the eggs helping the dutch baby rise. That combined with a super hot skillet and oven gives you that beautiful rise.
Why did my dutch baby go flat?
To ensure a good rise, your oven and skillet must both be really hot! Before adding the dutch baby batter to your piping-hot skillet, make sure your oven is fully preheated to 425° F so you can immediately transfer the skillet to the oven.
Secondly, do not open the oven while the dutch baby bakes. This could cause the pancake to deflate and go flat.
Tips & tricks
There are 3 key steps to ensure your dutch baby rises beautifully.
- Blend the batter until smooth and frothy. You want to see bubbles on the top of the batter, indicating that air has been incorporated into the batter.
- Make sure your skillet is piping hot. Heating your skillet on the stove achieves two things: it melts the butter and heats your skillet. You want the skillet to be hot when you pour in the batter.
- Make sure your oven is preheated to 425° F before adding the batter to your skillet. Once you pour the batter into your hot skillet, it's very important that you immediately transfer the skillet to your preheated oven.
Storage instructions
Store any leftovers in an airtight container for up to 3-4 days in the fridge.
Reheat in the oven or microwave until warmed through.
More recipes you'll love
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Spiced Cranberry Dutch Baby
Equipment
Ingredients
Dutch Baby
- 3 large eggs, room temperature
- ½ cup whole or 2% milk, room temperature
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 tablespoons salted butter
- optional garnishes: more butter, powdered sugar and maple syrup
Spiced Cranberries
- 12 ounces fresh or frozen cranberries
- ¼ cup orange juice
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- ⅛ teaspoon ginger
- ⅛ teaspoon salt
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 425° F.
- Using a blender or electric hand mixer, combine the eggs, flour, milk, vanilla, sugar, cinnamon, nutmeg, and salt until very smooth and bubbly, about 1 minute.
- Melt the butter in a 10-12 inch cast iron skillet over medium-high heat until hot and sizzling all over, about 2 minutes. Immediately add the dutch baby batter to the skillet and place in the oven. Bake for 18-20 minutes until the pancake is puffed and golden. Do not open the oven during this time or the dutch baby could deflate.
- While the dutch baby bakes, make the spiced cranberries. Add all the spiced cranberry ingredients to a medium pot and bring to a boil. Reduce the heat and simmer for about 10 minutes until the cranberries soften and pop, creating a sauce.
- To make the whipped cream, use an electric hand mixer or stand mixer to combine the heavy cream, sugar and vanilla until stiff peaks form.
- Once the dutch baby comes out of the oven, top with a few pats of butter and dust with powdered sugar. Finish with spiced cranberries, whipped cream and maple syrup.
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