This post may contain affiliate links, please see our privacy policy for details.

{This post is sponsored by Bob’s Red Mill.}

Sharing a new favorite Thanksgiving leftover today, Cinnamon Spiced Dutch Baby with Cranberry Butter.

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Can you guys believe Thanksgiving is tomorrow? I hope everyone is winding down a bit and settling into some more relaxed holiday vibes. I have to say, I’m really thankful to be here in Cleveland with my family. For a while on Monday it was looking like I would have to miss out on the Thanksgiving trip. I had some issues with a project I’m working on, but thankfully we got it all worked out…for now.

Still a little stressed, but pushing work things out of my mind for the time being and attempting to be present! I have an interview this morning with my little brother, Red, and then it’s to the kitchen for some serious pre-Thanksgiving food prep and table setting.

Kind of excited to be doing an interview with my little brother today. I absolutely love when Red and I get to do anything together. It’s not often that we do, but when we do, it’s always fun. For one, I barely ever see Red, so getting to hang with him alone is awesome. Two, I love when we both get to talk about the things we are passionate about. Snowboarding and cooking are obviously two very different worlds, but the passion we share for each is what makes it so cool. I also enjoy getting to listen to Red do an interview. He’s one of those kids that is just good on camera and always says the right thing…he needs to pass his skills and those blue eyes onto his older sister. Just sayin’.

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Anyway, once that interview is said and done, it’s all Thanksgiving prep and family time and I am excited.

Spending the day in the kitchen with Asher, making pies, prepping casseroles, and preparing this spritz. Oh, and these rolls, which Asher is insisting I triple so she has leftover for Friday morning. Got to love that girl.

I’ll be spending the night celebrating someone I love. More details on this to come.

So yeah! I guess that’s kind of my day in a nut shell. You know, in case you guys were wondering…

What are you all up to today!

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Hmm, maybe I should tell you guys about this Dutch Baby, huh?

Here’s the quick story. You guys know I love a good Dutch Baby and I will use just about any excuse to make one. Recently I had some cranberry sauce leftover in the fridge from a shoot. I got to thinking that it would probably be pretty delicious mixed with some better.

Um, yes. Cranberry sauce + butter = the best possible butter spread ever.

At first I just used some on toast, but then the Dutch Baby idea came to mind and from that moment on I was hooked.

I went with a simple spiced Dutch Baby topped with cranberry butter, whipped cream, and pure maple syrup.

Does not get better.

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Also? Not sure about you about you guys, but cranberry sauce is always one of those dishes that I have so much leftover at the end of Thanksgiving dinner. I always make a huge batch, but only half ever gets eaten. I’ll use some to make sandwiches on Friday, but even then I usually have a bunch leftover.

This Dutch Baby + Cranberry Butter is the perfect solution. It’s so quick and easy to make, making it the best breakfast/brunch/lunch/dinner/late night after Black Friday meal you could ever have. Honest.

I will for sure be making this at some point on Friday. Probably a few of them…there is kind of a lot of us! My one and only tip here? Use high quality flour like my personal favorite, Bob’s Red Mill Organic White Flour. I know it might not seem important, but good flour can make or break a dutch baby!

Hope you all have a great Thanksgiving filled with family and good food!

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

Cinnamon Spiced Dutch Baby with Cranberry Butter

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 418 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cranberry Butter


  • 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
    2. While the skillet is heating, in a blender, combine the eggs, milk, flour, vanilla, hazelnut liquor, if using, cinnamon, nutmeg salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
    3. Meanwhile, make the cranberry butter. In a medium bowl, mix together the butter and cranberry sauce until combined. 
    4. Remove the Dutch Baby from the oven and top with cranberry butter, allow it to melt. Then add whipped cream and maple. EAT.
View Recipe Comments

Cinnamon Spiced Dutch Baby with Cranberry Butter | @hbharvest

See you guys on Friday for a fun gift guide!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hey Jamie,
      Either one will work:) Please let me know if you have any other questions, I hope this turns out well for you! xx

  1. Made this for brunch this morning and it was delicious! Mine didn’t fluff up as much as yours though and I made sure not to open the oven for 15 minutes. Could it be because I used a stainless steel skillet instead of a cast iron?

    Thanks, Jenica

    1. Hey Jenica,
      Thanks so much for giving the recipe a try, I am sorry it did not puff up as much as you would have liked, the stainless steel pan definitely could have contributed to this. Please let me know if you have any other questions! Happy New Year! xTieghan

  2. 5 stars
    I have the bad habit of experimenting with recipes on a group of people, and have yet to fail with one of your recipes. Today was no exception! Other than having to bang on the blender cap that decided to stick on me, this was awesome! Lots of compliments and perfect for my morning Bible study.

    This puffed up so nicely in my cast iron brazier pan. Browned up beautifully and worked well for eight.

    Thanks again for another wonderful dish to share.

    1. 4 stars
      Happy New Year. Flavor was great but mine didn’t puff at all (didn’t peak either). What else could cause this?