Cranberry Sage Dutch Baby

Despite its name, the Dutch baby grew from German pfannkuchen roots, puffing high in a screaming-hot skillet. Tart cranberries and fragrant sage turn this shareable breakfast into a bright, herby brunch centerpiece.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 312 cal
• 9g protein
• 38g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 4 tbsp unsalted butter
• 1 cup fresh cranberries
• 8 leaves fresh sage leaves
• 1/4 cup maple syrup
• 2 tbsp powdered sugar
• 1 tsp orange zest

Instructions

1. 1Preheat the oven to 425°F and place a 10-inch cast-iron skillet on the middle rack so it gets screaming hot while you make the batter.
2. 2In a blender combine the eggs, milk, flour, granulated sugar, salt, and vanilla. Blend on high for 30 to 40 seconds until completely smooth and slightly frothy; let the batter rest 5 minutes.
3. 3Finely chop half the sage leaves and leave the rest whole for garnish. Rinse the cranberries and pat them very dry so they do not steam.
4. 4Carefully remove the hot skillet, add the butter, and swirl until melted and foaming with browned bits at the edges.
5. 5Immediately pour the rested batter into the center of the skillet. Scatter the cranberries and chopped sage evenly over the surface.
6. 6Return the skillet to the oven and bake 18 to 22 minutes until the edges are deeply golden, dramatically puffed, and the center is set but still custardy.
7. 7Remove from the oven; the pancake will deflate slightly, which is normal. Drizzle with maple syrup while still hot.
8. 8Dust generously with powdered sugar, scatter the remaining whole sage leaves and orange zest over the top, and cut into wedges at the table for easy sharing.