Five Spice Cranberry Dutch Baby. Blossom to Stem | Because Delicious |
breakfast, fall, vegetarian, winter

Five Spice Cranberry Dutch Baby, a wintry oven pancake

 Here, have a cranberry Dutch baby.

I love a good oven pancake for breakfast. The most common versions involve apples. And those are lovely.

But sometimes you want to branch out.

In the summer, I make a Dutch baby with peaches and blackberries. In winter, I turn to other flavors.

Five Spice Cranberry Dutch Baby. Blossom to Stem | Because Delicious |
Five Spice Cranberry Dutch Baby. Blossom to Stem | Because Delicious |

This one is scented with Chinese five spice (which is a quintet of baking spices: cinnamon, fennel, cloves, star anise, and white pepper). You could just use cinnamon if you don’t happen to have five spice around, but there’s something lovely and unexpected about the blend of spices that takes this one up a notch.

It’s studded with bright, juicy, jewel-toned cranberries.

Cranberries are one of winter’s treasures. I love using them in everything from smoothies to tarts. They bring color that’s so often lacking in the cold months, and I love the acidity they bring to a dish.

In terms of effort-to-reward, it’s tough to beat the ratio on this one. The whole thing comes together in about five minutes. The cranberries and spices get heated in cast iron skillet in some butter until the kitchen smells heavenly.

Then everything else gets whizzed up in a blender to aerate the batter and give it loft. Then the batter gets poured into the hot cast iron skillet over the warm cranberries.

In the oven it puffs up in the most beautiful undulating golden ripples.

Five Spice Cranberry Dutch Baby. Blossom to Stem | Because Delicious |

With a dusting of powdered sugar or a simple pour of maple syrup, it is just about the perfect breakfast for cold winter mornings.

Five Spice Cranberry Dutch Baby. Blossom to Stem | Because Delicious |
Yield: 4 servings

Five Spice Cranberry Dutch Baby

Five Spice Cranberry Dutch Baby

This Dutch baby is a puffy, eggy oven pancake. It works best in an 8 or 10-inch cast iron skillet, but will work in any similarly sized oven-safe skillet. Mixing the batter in the blender helps to whip the eggs into a light and airy froth that gives it more height in the oven (you can also do this with a stick blender in a deep container). You can also mix it by hand, but you won't get the same amount of loft (but it will still be delicious). You can use fresh or frozen cranberries here. Because this is breakfast, I keep the sweetness in check. The tart cranberry flavor still comes through, but if you have a sweet tooth you can add more syrup or powdered sugar at the end. Chinese five spice, which contains cinnamon, fennel, cloves, star anise, and white pepper is a great spice blend to have in your baking arsenal. I think it pairs beautifully with the cranberries here.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 3 tablespoons unsalted butter
  • 1 cup cranberries (fresh or frozen)
  • 1/2 teaspoon Chinese five spice
  • 3 eggs
  • 3/4 cup milk, (preferably whole milk, but lowfat works too)
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 425°F. Place butter in an 8 or 10-inch cast iron (or other oven-safe) skillet and heat on the stove over medium heat until melted. Add the cranberries and five spice in a single layer and let saute for a couple of minutes until fragrant and warmed through.
  2. Meanwhile, add the eggs, milk, flour, sugar, vanilla, and salt to a blender and blend until frothy, about a minute.
  3. Pour the batter over the fruit in the skillet and carefully transfer to the stove.
  4. Bake until puffy and golden, about [timer minutes=0]20 minutes[/timer].
  5. It will begin to collapse as soon as it comes out of the oven (don't worry about it). Slice into wedges, drizzle with maple syrup or sprinkle with powdered sugar, and serve.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 356 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 172mg Sodium: 238mg Carbohydrates: 43g Fiber: 2g Sugar: 21g Protein: 11g
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  • Comfort food is never a bad idea! Love the flavours in this Cranberry Dutch Baby, with the sweet/tart cranberries and the delicious spices. It looks absolutely scrumptious.

  • Thanks, April! Comfort food is always welcome around here!

  • I’ve been feeling a bit like you- wanting to curl up in a fetal position. Some of my friends went to DC for the march. We just have to have faith that common sense will take over, sooner rather then later. I agree with you too, that I don’t care what side our president comes from but would only ask that he or she would be of sound mind and stand for America.
    Having said that, your dutch baby is beautiful! Wish I had a nice slab right now! Very pretty.

    • Thanks so much! I hope you’re right about common sense prevailing. I’m trying to find reasons to optimistic.

  • How amazing does this look? And just in time for the weekend too – what a lovely way to celebrate breakfast & brunch!

    • Thanks, Debra! I think it’s a perfect brunch!

  • Well the good news is recipes like always makes things better. Yum!

    • They’re a bright spot for me, indeed!

  • I’ve never tried making a Dutch baby, but now that you’ve shared a cranberry one, I’m inspired! I love cranberries. And, it sounds perfectly comforting during these uncertain times.

    • Dutch babies are so great on the effort-to-reward ratio. And I love cranberries. I always grab a few bags around the holidays and throw them in the freezer so I can use them for the rest of the winter!

  • I freeze extra bags of cranberries too and was wondering how I could utilize them in a different and tasty way. Thank you for sharing this delightful recipe at just the right time.


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