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Dutch Baby with Cranberry Compote
So… this dutch baby with cranberry compote is everything! This dutch baby recipe is the perfect Thanksgiving leftover recipe! Use your leftover cranberry sauce/compote to finish a wonderful breakfast (or late after dinner dessert!)Topping with whipped cream and finished with a sprinkle of powdered sugar (confectioners’ sugar) as well.
This recipe is sweet, creamy, crunchy and SO good. It also visually looks fantastic, but it is not that hard to make at all. These dutch baby pancakes are heaven.
What is a dutch baby?
A dutch baby pancake is a popular German pancake. It can be served for breakfast or dessert! It is almost like a big popover meets Yorkshire pudding. Dutch babies are baked in the oven rather than being fried/in a skillet like a pancake.
What ingredients do you need for this dutch baby recipe?
For the dutch baby batter: we are using large eggs, all-purpose flour, lemon zest, lemon juice (optional), whole milk, sugar, vanilla extract, and salt to taste.
Unsalted butter: The butter is being used to melt in the cast-iron, and once it’s bubbling, that’s when you add in your batter! It is an essential part of this recipe as it helps with the browning and fluffing of the dutch baby.
Whipped cream: Using heavy cream, sugar and vanilla extract!
To whisk: For the batter and whipped cream, you can use a hand mixer or blender!
To top: We are topping with a cranberry compote (recipe below!) and maple syrup but other toppings that can be used are assorted berries, like strawberries or raspberries, whole, or you can top with jam as well.
*Other fun toppings can include chocolate, like nutella or syrup!
*You can also choose to make this savory, and can add ham, cheese, bacon, prosciutto, or eggs.
Instructions to make this recipe
Preheat your oven to 425 degrees.
Make your dutch baby batter
In a large bowl, add in your dry ingredients: flour, salt, sugar and mix to combine. Next, add in your milk, eggs, vanilla extract and lemon zest. Optional to add a splash of lemon juice here as well. Whisk and blend until combined with a hand mixer or blender. Set aside in the fridge for 20 minutes and to let the batter flavors come together.
Make your cranberry compote
In a medium pot, add in your cranberries and finish with white sugar, brown sugar, orange juice, orange zest, water and a pinch of salt. Bring to a boil, then bring to a simmer until the cranberries pop and create your sauce. If you want it more of a sauce, you can adjust with more water. If it’s too tart, adjust with more sugar.
Make your whipped cream
Whip your heavy cream, sugar and vanilla extract with a hand mixer, stand mixer or whisk and set aside until ready to serve. You can also use ready made whipped cream if you prefer, too.
Make your dutch baby
In a cast-iron skillet or pan (we are using a 10-inch cast iron skillet – 10 1/4th inch), melt butter until sizzling and bubbling (but not browned or burnt). Pour over your dutch baby batter in the hot skillet and transfer to the oven at 425 degrees.
Bake
Bake in the oven for 20-25 minutes until your batter has crisped at the edges and the batter is fully cooked to golden brown.
Remove, and finish with powdered sugar, your cranberry compote, whipped cream and optional to drizzle on maple syrup, cinnamon and garnish with more lemon zest.
Check out the below sweet recipes for more inspiration!
- Mixed Berry Cobbler
- Grilled Peaches with Ice Cream
- Chocolate Coffee Mousse
- Cheesecake Marble Brownies
If you do make this dutch baby with cranberry compote recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Dutch Baby with Cranberry Compote
Ingredients
Batter
- 1/2 cup all-purpose flour
- 2 tablespoons white sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 lemon zest optional, dash of lemon juice optional
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
For the Cranberry Compote
- 12 oz cranberries fresh or frozen
- juice and zest of 1 orange
- 1/4th cup brown sugar
- 1/4th cup white sugar
- 1/4th cup water (optional, depending on preferred consistency)
- 1 knob of ginger optional
- pinch of salt
Instructions
- Preheat your oven to 425 degrees.
- Batter: In a large bowl, add in your dry ingredients: flour, salt, sugar and mix to combine. Next, add in your milk, eggs, vanilla extract and lemon zest. Optional to add a splash of lemon juice here as well. Whisk and blend until combined with a hand mixer or blender. Set aside in the fridge for 20 minutes and to let the batter flavors come together.
- Cranberry Compote: In a medium pot, add in your cranberries and finish with white sugar, brown sugar, orange juice, orange zest, knob of ginger, water and a pinch of salt. Bring to a boil, then bring to a simmer until the cranberries pop and create your sauce. If you want it more of a sauce, you can adjust with more water. If it's too tart, adjust with more sugar.
- Whipped Cream: Whip your heavy cream, sugar and vanilla extract with a hand mixer, stand mixer or whisk and set aside until ready to serve. You can also use ready made whipped cream if you prefer, too.
- In a cast-iron skillet or pan (we are using a 10-inch cast iron skillet – 10 1/4th inch), melt butter until sizzling and bubbling (but not browned or burnt). Pour over your dutch baby batter in the hot skillet and transfer to the oven at 425 degrees.
- Bake in the oven for 20-25 minutes until your batter has crisped at the edges and the batter is fully cooked to golden brown.
- Remove, and finish with powdered sugar, your cranberry compote, whipped cream and optional to drizzle on maple syrup, cinnamon and garnish with more lemon zest.
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