My Dutch Baby with Maple Cranberry Syrup is a large, fluffy and delicious pancake – well, more like a crepe and a pancake had a big baby. Made in a skillet and baked, they’re perfect for sharing during the holidays.
The holidays are here, and let’s be real—whether you’re hosting a merry brunch or simply trying to survive the season with a semblance of sanity, you need recipes that deliver on flavor and ease.
My Festive Dutch Baby with Maple Cranberry Syrup checks all the boxes: it’s stunning, ridiculously easy to make, and most importantly, it tastes like a warm hug on a cold December morning.
This isn’t just any Dutch baby, though.
The secret ingredient? Eggland’s Best eggs. I’m serious when I say these eggs make all the difference. They’re richer, more nutritious, and pack more omega-3s and vitamins compared to ordinary eggs. Plus, they whip up the perfect silky batter that transforms into golden, puffy perfection in the oven. If you’re looking to elevate your holiday dishes this year, Eggland’s Best has your back.
So, grab your favorite skillet, preheat that oven, and let’s make some puffy holiday magic.
Why You’ll Love This Recipe
- Minimal Effort, Maximum Impact: This Dutch baby requires just a handful of ingredients and about 30 minutes of your time. No flipping pancakes, no babysitting a stovetop. Just blend, bake, and devour.
- Seasonal Perfection: That Maple Cranberry Syrup is the holiday flavor trifecta—sweet, tart, and perfectly spiced with warm notes of orange and allspice.
- Eggland’s Best for the Win: Not all eggs are created equal. Eggland’s Best eggs are fresher, more nutritious, and they lend an unbeatable richness to this dish.
Speaking of skillet, a cast iron works best here. I used my Le Creuset, but any will do, even if it’s not enameled.
How To Make a Festive Dutch Baby With Cranberry Maple Syrup
For the Dutch Baby
- Eggland’s Best eggs
- All-purpose flour
- Almond milk (or your favorite milk alternative)
- White granulated sugar
- Sea salt
- Unsalted butter
For the Maple Cranberry Syrup
- White granulated sugar
- Maple syrup
- Whole cranberries (fresh or frozen)
- Allspice
- Orange zest
Step 1: Preheat and Prep
Start by preheating your oven to 400°F. This recipe works best with a well-heated oven, so don’t skimp on this step—it’s the key to that golden, puffed-up Dutch baby we’re going for.
Step 2: Blend the Batter
In a blender or food processor, combine the Eggland’s Best eggs, flour, almond milk, sugar, and salt. Blend until smooth. Eggland’s Best eggs are the MVP here—they create a batter that’s silky and light.
Step 3: Melt the Butter
Pop a 9- or 10-inch oven-safe skillet into the oven with the butter. Let it melt and sizzle for 1-2 minutes, just until it’s about to turn golden and fragrant. Pro tip: Don’t skip this step! The sizzling butter ensures your Dutch baby doesn’t stick and gives the edges a beautiful, crispy finish.
Step 4: Bake the Dutch Baby
Carefully pour your batter into the hot skillet and return it to the oven. Bake for 15-20 minutes, watching it puff up, but only through the glass. Only open the oven when necessary, or it won’t “puff” like it’s supposed to.
When it’s golden brown around the edges, remove it from the oven. It’ll deflate a little as it cools—that’s its charm.
Step 5: Make the Maple Cranberry Syrup
While your Dutch baby bakes, make the Maple Cranberry Syrup. In a medium saucepan over medium-high heat, combine water, sugar, and maple syrup. Stir until the sugar dissolves, then lower the heat to medium.
Add cranberries, allspice, and orange zest to the pan. Let the mixture simmer until the cranberries burst and the syrup thickens, about 10 minutes. Your kitchen will smell amazing — don’t be surprised if people start wandering in to see what you’re cooking.
Bringing It All Together
Once your Dutch baby is out of the oven and slightly cooled, it’s time to plate. Serve it straight from the skillet or transfer it to a large platter. Generously drizzle the Maple Cranberry Syrup over the top, letting it pool in the center and cascade over the edges.
Feeling bougie? Add a dollop of whipped cream or a dusting of powdered sugar. Pair it with coffee, hot cocoa, or even a festive mimosa—because holiday mornings deserve a little sparkle.
Why Eggland’s Best is Your Holiday Hero
I’ll say it again – not all eggs are the same. Eggland’s Best eggs are fresher, tastier, and packed with nutrients that ordinary eggs just can’t match. They’re my go-to for everything from holiday baking to weeknight dinners, and they’re the secret to why this Dutch baby turns out perfectly every single time.
Stock up on Eggland’s Best eggs today by going here. Trust me, your skillet (and your taste buds) will thank you.
Holidays are meant to be indulgent, memorable, and a little chaotic — but your recipes don’t have to be. This Festive Dutch Baby with Maple Cranberry Syrup is the perfect way to bring everyone together over something really special.
Whether it’s Christmas morning, a cozy winter brunch, or just a random weekday when you need some holiday cheer, this dish is guaranteed to make spirits bright.
Here’s your printable –
Dutch Baby with Maple Cranberry Syrup
A festive Dutch Baby with sweet-tart Cranberry Maple Syrup, perfect for holiday mornings with family and friends.
Ingredients
DUTCH BABY
- 3 eggs
- 1/2 cup AP flour
- 1/2 cup almond milk
- 2 tbsp white granulated sugar
- 1/2 tsp sea salt
- 4 tbsp unsalted butter
MAPLE CRANBERRY SYRUP
- 1/2 cup water
- 1/3 cup white granulated sugar
- 1/3 cup maple syrup
- 2 cups cranberries (whole), fresh or frozen
- 1/2 tsp allspice
- 2 tsp orange zest
Instructions
- Preheat oven to 400 degrees,.
- Combine all ingredients, except butter, in a food processor or blender and process until smooth.
- Add butter to a 9 or 10" skillet and melt in oven for 2-3 min, then remove.
- Pour batter into skillet and bake for 15-20 minutes, until dutch baby has inflated and golden brown around the edges.
- Remove from oven, allow it to rest for a few minutes until it deflates.
- Add water, sugar and maple syrup to a medium size sauce pan over medium-high heat and stir until sugar has melted.
- Reduce heat to medium-low, and when liquid is simmering add cranberries and allspice and orange zest.
- Bring to a boil, reduce to medium and simmer for 10 minutes, until syrup has thickened and most berries have bursted.
- Remove from heat and enjoy over dutch baby.
Recommended Products
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famiware Square Dinner Plates Set of 6, Large Pasta Plate, Ocean Square Stoneware Dessert Plates Dish Set for Kitchen, Reactive Glaze, Microwave Dishwasher Safe, Scratch Resistant, Blue
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Made In Cookware - Enameled Cast Iron Skillet - Red - Exceptional Heat Retention & Durability - Professional Cookware - Crafted in France - Induction Compatible
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 170mgSodium: 353mgCarbohydrates: 61gFiber: 3gSugar: 42gProtein: 7g
The provided nutrition calculated may not always be accurate.
