Breakfast: Eggnog Dutch Baby Pancakes with Cranberries
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5 from 1 vote

Eggnog Dutch Baby Pancakes with Cranberries | #SundaySupper

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



  • 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
  • tsp ground cinnamon
  • 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


  • 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.