It’s been a long while since I’ve been able to do an impulse breakfast like this. But this Sunday morning, we were sleeping in late after a party at a friend’s the night before, I had the ingredients for this on hand, and I was in a headspace to be able to cook, and I decided to go for it. (Again, major sign that the meds are working – I have not been able to do this as much as I would liked to in the last few years. Fuck depression, yay meds.)

Dutch babies are always fantastic, especially on a cold winter morning. And with all the holidays, odds are you’re going to have all these ingredients in your kitchen already. (Tieghan also recommends maple syrup and whipped cream, but tbh the cranberry butter is more than enough.)

Do the thing. It’s wonderful.

Cinnamon Spiced Dutch Baby with Cranberry Butter
Makes one big ass dutch baby, enough for two people minimum


  • 4 eggs
  • .66 c whole milk
  • .66 c flour
  • 2 t vanilla extract
  • (1 T hazlenut liquer – didn’t have this on hand, maybe try Grand Marnier)
  • 1.5 t ground cinnamon
  • pinch ground nutmeg
  • dash salt
  • 4 T butter (2 T of this melted)

For the cranberry butter

  • 4 T butter, softened to room temp
  • .25 c leftover cranberry sauce (I picked some up from Trader Joe’s)

Preheat your oven to 450, and put out the 4 T butter for the cranberry butter to start softening. In a blender, blend together the eggs, milk, flour, vanilla extract, cinnamon, nutmeg, the 2 T melted butter, and salt, until smooth (pics 1 and 2), and no flour clumps remain.

In the last five minutes of the oven preheating, take a cast iron skillet and the 2 T butter, and add to the oven, letting the oven melt the butter all over the skillet (pic 3).  Once the oven is preheated, pour the batter into the skillet (pic 4), and bake for 25 minutes, until the dutch baby is puffed and browned on top (see pic 6). (Don’t open the oven in the first 15 minutes of baking, or it will deflate!)

In the last ten minutes of the dutch baby baking, mix together the butter and cranberry sauce until combined (pics 5 and 7).

Then, transfer the dutch baby to a plate, and spread the cranberry butter over it, letting the heat of the dutch baby melt the butter. (I could probably have used more of the cranberry butter here, however, I do now have leftovers for future dutch baby making.)

And then, enjoy your wonderful breakfast, ideally while playing some Destiny 2 and cuddling.

Happily, kind of, I am currently so far behind on this blog that this has now completed the loop to this being back in season! Go me!

Egg nog. Dutch babies. This is pretty much an A+ combination on all fronts, especially as the cold finally starts to settle in over Chicago. So make this this weekend, and treat yourself. You’ve earned it.

Egg Nog Dutch Baby
Makes one dutch baby


  • 2 T butter
  • 4 eggs
  • 1 c egg nog
  • 1 c flour
  • pinch of salt
  • 1 t vanilla
  • .5 t nutmeg
  • 1 T sugar

Preheat your oven to 400, place the butter in the cast iron skillet, and place the skillet in the oven to melt the butter (see what pic 3 looks like for what this will look like after the oven has preheated).

Combine all other ingredients in the blender (pic 1), and blend until combined (pic 2). Once the oven has preheated, swirl the skillet to coat it in butter, and then pour the batter into the hot skillet (pic 4).

Place back into the oven, and bake for 20 to 25 minutes until golden and puffed (pic 5), and then om nom it!

Door County cherries have just come into full force at the farmer’s market, and this recipe showed up on Deb’s blog right as they did, so the timing on this could not have been better. 

This is probably the last recipe I will ever make with the current oven, except for maybe some roasted salmon tomorrow (trying to gauge if it’ll go bad before the new oven is in on Weds). And admittedly, I will not miss checking the oven every five minutes to see whether or not it’s started on fire because it’s above 400. 

Cast iron skillets are awesome things, but occasionally, cleaning them can be a bitch.  Gonna give you some tips, as you may have stuff sticking to it after this recipe. What you want to do is as soon as you’re done using it and it’s cooled off, run hot water over it and scrub it down with a sponge to get any food that’s sticking to it off.  If the food is still sticking, rub it down with salt. Once you’ve got it cleaned off, then pat dry with a towel, wet a paper towel with vegetable oil, and then apply a light coat onto the skillet to protect the seasoning.

Cherry Almond Dutch Baby
Makes one large pancake


  • 3 large eggs
  • 2 T sugar
  • .75 c flour
  • .75 c milk
  • almond extract to taste (I also added a bit of vanilla)
  • pinch salt
  • 4 T butter
  • 2 c pitted Door County cherries (tips to follow)

Preheat your oven to 425 (mine was at 400 and anxiously watched throughout the baking process). Whisk or blend together all ingredients except the butter and cherries, until you have a smooth, uniform batter.

In your cast iron skillet, melt your butter over medium high.

If you have not already pitted your cherries, do so now!  The easiest way to do this is to stick a chopstick in towards the center, wait until you feel the pit, and then push it out of the bottom. Do this over a baggie or empty beer bottle to make the mess minimal and easy to clean up.

Once your cherries are pitted, add them to the skillet, cooking for about two minutes, until warmed. Then, remove from heat, pour the batter over the cherries and butter, and put it in the oven for fifteen to twenty minutes. The baby will be golden brown and slightly rumpled on/riding up the sides (see final pic), moreso the longer you have it in the oven.

And then, enjoy warm, possibly with vanilla ice cream.

The weekend is the one time I will go all out for breakfast, as most times, I’m rolling out of bed in the morning to get right to work.  Weekends, I can wake up as slow as I please, and do whatever I want.  I haven’t used my cast iron skillet in a while, and I came across this recipe for a pumpkin spice dutch baby last night, so I pretty much knew that I would be doing this this morning the moment I came across it.

Haven’t heard of a dutch baby?  They’re pretty much fluffy, awesome cast iron skillet pancakes that inflate up pretty big.  Not quite as thick as a pancake, but a bit more substantial than, say, a crepe.

Pumpkin Spice Dutch Baby
Makes 1 pancake


  • 2 T butter
  • 3 eggs
  • .75 c milk (I used a blend of .25 c pumpkin spice chai concentrate and .5 c milk)
  • .75 c flour
  • 2 t sugar
  • 2 t vanilla extract
  • dash cinnamon
  • pinch nutmeg
  • pinch ground cloves
  • pinch ginger
  • pinch salt

Preheat your oven to 425 (mine was at 400), and put your cast iron skillet in the oven with the butter.  Melt the butter in the skillet for about five minutes, until the melted butter covers the bottom of the skillet.  

While your butter is melting, put all the rest of your ingredients in a blender and puree until you have a single, smooth batter.

As soon as your skillet is ready, take it out of the oven and pour the batter right in.  Bake your pancake for about twenty minutes, until it’s puffed up like in the final picture.

You can add powdered sugar or maple syrup for a topping, but honestly, this is great plain.