This orange Dutch baby is a quick, easy dish that’s a delicious breakfast treat or enjoy it any time of day. Whipped cream is optional, but recommended!

Dutch baby with blood orange syrup on top

This Dutch Baby with Warm Blood Orange Syrup is the perfect way to treat your loved ones for a special breakfast or brunch. The best thing about it is that it doesn’t require any fancy ingredients. You don’t even need to use blood oranges, if they’re hard to find (although they do make the prettiest syrup!). Any citrus will work.

Cook’s Notes

To make it special, serve with a large dollop of whipped cream, then spoon the warm blood orange syrup over-top.

I love to use my cast-iron skillet to make Dutch babies, but any oven-proof skillet or round baking dish will work just as well. To make it festive and special, top with a large dollop of whipped cream or ice cream.

More Dutch Baby recipes you might also like …

Red Pear Dutch Baby
Dutch Baby with Caramelized Cranberries
Caramel Apple Dutch Baby

Dutch baby with blood orange syrup on top

Dutch baby with blood orange syrup on top

Get the Recipe: Dutch Baby with Blood Orange Syrup

A quick and easy breakfast treat, made better with a large dollop of whipped cream and warm blood orange syrup. If you can't find blood oranges, any citrus will work.
5 stars from 1 rating
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 6 servings


Blood Orange Syrup:

  • 1/2 cup blood orange juice, about 3-4 oranges
  • 1/4 cup sugar
  • 1 tsp. cornstarch, optional for thickening - you can omit and just simmer/reduce

Dutch Baby Batter:

  • 4 Tbsp. unsalted butter, DIVIDED
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1/4 tsp. kosher salt, or pinch of table salt
  • 2 Tbsp. freshly squeezed orange juice
  • 1 tsp. orange zest

For serving:

  • Powdered sugar, for dusting
  • Whipped Cream or Ice Cream, optional, but desirable


  • Prepare Orange Syrup: In a small saucepan, whisk together the sugar and cornstarch. Whisk in orange juice. Bring to a boil over medium-high heat, then lower heat to medium low and allow to simmer until reduced by half and thickened. Keep warm.
  • Preheat oven to 425° F. and lightly oil an oven-proof skillet or round baking dish.
  • Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract, salt, orange juice and zest. Blend batter until smooth.
  • Pour batter in to prepared skillet and place in the pre-heated oven. Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.
  • Dust pancake generously with powdered sugar and top with whipped cream. Spoon warm orange syrup over top and server.
Cuisine: American, Canadian
Course: Breakfast, Brunch
Author: Jennifer
Calories: 257kcal, Carbohydrates: 30g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 133mg, Sodium: 136mg, Potassium: 148mg, Sugar: 17g, Vitamin A: 505IU, Vitamin C: 13.9mg, Calcium: 58mg, Iron: 1.3mg
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