If you’ve never had a Dutch baby, then you’ve been missing out. They’re like funnel cake meets pancake in a doughy, crispy-edged skillet breakfast, and they’re the perfect use for any leftover Thanksgiving cranberry sauce.
The best part is how easy they are too. Just throw all the ingredients into a blender, blend, pour and bake. No standing over the stovetop, flipping away pancake by pancake. You can make one big one in a 12-inch skillet, a few smaller ones or even individual Dutch babies in small ramekins. Totally up to you.
One bite in, though, and you’ll never want a “normal” pancake again.
Cranberry Dutch baby recipe
This German pancake is baked in a skillet, resulting in crispy, puffy edges and a soft center. Top it with whatever you like, but it’s the perfect use for leftover Thanksgiving cranberry sauce.
Prep time: 15 minutes | Bake time: 15 minutes | Total time: 30 minutes
- 2 eggs
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons butter
- 1/2 cup leftover cranberry sauce
- Preheat the oven to 425 degrees F.
- To a blender, add the eggs, flour, salt, sugar, milk and vanilla. Blend until smooth, and set aside for 10 minutes at room temperature.
- Once the oven is heated, add 2 to 3 tablespoons of butter to a 10-inch oven-safe skillet. Place the skillet into the oven until the butter has melted.
- Remove, and swirl the butter around the entire bottom and sides of the skillet.
- Pour the batter into the skillet.
- Spoon the cranberry sauce in dollops on top of the batter, and place the skillet back into the oven.
- Bake for about 15 minutes, until the edges have risen up the skillet sides and started to turn golden brown.
- Remove from the oven, top with any additional cranberry sauce, and garnish with powdered sugar.