Imagine waking up to a breakfast so spectacular, it transforms your ordinary morning into a culinary celebration. This Eggnog Dutch Baby Pancake with Cranberry Compote isn't just a recipe—it's a festive experience that combines the rich, creamy essence of eggnog with a dramatic, puffy pancake that rises like a golden cloud in your oven. Perfect for holiday mornings or when you want to impress your guests with a show-stopping breakfast that looks like it came straight from a professional chef's kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 cup fresh cranberries
- 1/2 cup sugar (for compote)
- 1/4 cup water
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while preheating to ensure it gets extremely hot.
- In a large mixing bowl, whisk together eggs, milk, flour, 1/4 cup sugar, vanilla extract, and nutmeg until the batter is smooth and free of lumps. Let the batter rest for 5 minutes to allow the flour to hydrate.
- Carefully remove the hot skillet from the oven using thick oven mitts. Add 2 tablespoons of butter to the skillet, swirling to coat the entire surface quickly.
- Immediately pour the prepared batter into the hot buttered skillet. Return the skillet to the oven and bake for 15-20 minutes until the pancake is puffed, golden brown, and crispy around the edges.
- While the Dutch baby is baking, prepare the cranberry compote. In a medium saucepan, combine fresh cranberries, 1/2 cup sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes).
- Remove the Dutch baby from the oven. It will deflate slightly as it cools, which is normal. The edges should be golden and crispy, with a soft, custardy center.
- Dust the Dutch baby with powdered sugar if desired. Serve immediately, topping with the warm cranberry compote.
- Slice and serve directly from the skillet, ensuring each serving gets both the crispy edges and soft center of the Dutch baby.
Tips
- Ensure your skillet is scorching hot before adding batter—this is crucial for achieving that signature dramatic rise and crispy edges.
- Let your batter rest for 5 minutes to allow flour to fully hydrate, resulting in a smoother, more consistent texture.
- Use a cast-iron skillet if possible, as it retains heat best and creates the most even browning.
- Don't open the oven while baking, as temperature fluctuations can prevent proper rising.
- Serve immediately after baking to enjoy the maximum puff and textural contrast between crispy edges and custardy center.
- For extra richness, you can substitute some milk with heavy cream in the batter.
- The compote can be made ahead of time and gently reheated when serving.
Nutrition Facts
Calories: 333kcal
Carbohydrates: 32g
Protein: 10g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 146mg
