The Wimpy Vegetarian

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Eggnog Dutch Baby Pancakes with Cranberries

39 Comments

For your holiday breakfast or brunch meals – Dutch baby pancakes made with eggnog and nutmeg, and topped with cranberry sauce mixed with maple syrup.

Breakfast: Eggnog Dutch Baby Pancakes with Cranberries

The best laid plans.

The original plan was Eggnog Dutch Babies With Spiced Pears. I researched flavors that blended well with eggnog. I read other pancake recipes using eggnog. I even got pears a few days ahead of needing them so they’d be softened. (Well, actually closer to a week before I needed them, and they were at that “Shit! I’d better use these right away!!” point of softness. But the weather’s been gloomy here on the west coast, making it near impossible to get a decent photo, so kept delaying when I’d make these guys. -Food Blogger Woes) ANYway, I finally made them.

breakfast - Eggnog dutch baby pancakes with spiced pears

But I knew pretty quickly they weren’t going to work out as planned. The batter was thick, and it wasn’t doing it’s usual Flying Nun thing. You know, when the sides start to rise up from the skillet.

It tasted fine. Well, more OK than fine. Barely. It was thick and a little tough. Turns out that because eggnog is so much thicker than milk, you have to thin it with a bit of milk when making Dutch babies. Something I hadn’t picked up on in my research. I also amped up the flavors the second time around. The spiced pears were good, they didn’t offer enough contrasting flavor. I needed something more startling, and luckily had some leftover cranberry sauce in the refrigerator from my latest batch. With a few more tweaks, I got the home run I was looking for.

These little baby is easy enough to whip up for any weekend breakfast, and particularly the holidays. While it’s baking in the oven, make the coffee, set the table, and relax for a few moments.

Breakfast: Eggnog Dutch Baby Pancakes with Cranberries
Print Recipe
4.78 from 9 votes

Eggnog Dutch Baby Pancakes with Cranberries

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 1 12" pancake
Author: Susan Pridmore

Ingredients

Pancakes

  • 2 large eggs
  • 1/2 cup Eggnog
  • 2 Tbsp 2% milk
  • 2 tsp maple syrup
  • 1 Tbsp Rum
  • ½ cup all-purpose flour
  • 1 teaspoon orange zest
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla extract
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 2 tablespoons unsalted butter

Cranberry Maple Syrup

  • 1 cup whole berry cranberry sauce
  • 2 Tbsp maple syrup plus more for drizzling over the pancake

Instructions

  • Preheat the oven to 425˚F.
  • Whisk together all of the ingredients EXCEPT THE BUTTER in a medium bowl.
  • Place the butter in an ovenproof skillet (I use a cast iron skillet), and slide it in the oven to melt. Once melted, pour in the pancake batter and bake for 15 minutes, or until lightly browned.
  • Stir together the cranberry sauce and maple syrup in a small pot over medium-low heat until it begins to simmer. Pile onto the pancakes with a healthy glug of maple syrup.

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Comments

  2. Suzanne says

    Turned out so well, interesting about the first one and how dramatically it impacts the results when you used the eggnog without thinning it. Still looks really good but not like the one with the cranberry maple syrup. YUM, delicious combination and I love a good Dutch Baby Pancake.

    Reply

  6. Liz says

    I don’t think I’d have a problem wolfing down either of these versions. Thanks for the thinning the eggnog trick 🙂 My kind of breakfast.

    Reply

  18. The Ninja Baker says

    Brilliant idea to use eggnog (which I love!) Makes sense that the lovely beverage needs to be thinned a bit…Taking note for my baking files. So, thank you for taking one for the baking team, Susan =) Anyway, both your cranberry and pear topped Dutch babies look yummmmmy!

    Reply

  19. Ala says

    Whoo–excellent idea for a Dutch baby! My mom really likes them and while I have yet to try eggnog (I know!), I’m definitely down to try it with this recipe. Thanks for the share!

    Reply

  21. Julie @ Texan New Yorker says

    I love the idea of eggnog Dutch babies, and I love that you added cranberries! Yeah, I can sympathize, I learned the hard way about baking with eggnog in the batter a few years ago when I attempted eggnog waffles, just subbing in eggnog for buttermilk. Ouch. They were barely edible!

    I love Dutch babies, I’ll have to try this one!

    Reply

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