Dutch Baby with Blood Orange Syrup

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
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.


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.

Nutrition Information:

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