Gluten-Free Cranberry Cheesecake Dutch Baby – Easy Christmas Breakfast
This delicious cranberry cheesecake Dutch baby is full of the rich flavor that makes holiday breakfasts special! With bursts of tart cranberries balanced with cream cheese, this will have everyone coming back for seconds.
Breakfast is my favorite Christmas meal, but it can be one of the trickiest for me. The goal is a special dish full of holiday flavor that’s quick to put together. It should also be nourishing, setting everyone up for a great day full of festivities!
That’s where this festive cranberry cheesecake Dutch baby comes in. Not only is it super quick and easy to put together, but it’s also packed with protein and lots of healthy ingredients. Trust me though, based on the flavor, no one will ever know!
Why You’ll Love Cranberry Cheesecake Dutch Baby
Quick & easy – Cranberry cheesecake Dutch baby comes together in less than 10 minutes, so you won’t be spending much time in the kitchen.
Rich holiday flavor – The cranberries and cream cheese combine to give this the perfect Christmassy flavor!
Simple, real ingredients – Using only the best ingredients, this is breakfast is full of flavor and nutrition.
Full of protein – Made with lots of eggs, oat flour, and dairy these are chock full of protein which makes them the perfect way to start your day!
Kid-friendly recipe – Even if some kids may usually be shy about eating cranberries, put them in a pancake served with whipped cream and maple syrup, and everyone will be asking for more.
Topping Ideas for Cranberry Cheesecake Dutch Baby Pancake
Toppings are one of the best things about pancakes! Try some of my favorites listed below or get creative with your own ideas.
- Maple syrup
- Orange zest
- Warm spices such as cinnamon, nutmeg, and cloves
- Honey
- Powdered sugar
- Whipped cream
How to Store Leftovers
Leftover cranberry cheesecake Dutch baby can be stored in an airtight container in the fridge for up to 5 days. When you’re ready to eat it, reheat in the oven.
FAQs
Can I freeze cranberry cheesecake Dutch baby? – No, freezing will mess up the delicious texture of this pancake.
Can I use dried cranberries? – No, dried cranberries won’t work for this recipe.
Will frozen cranberries work in this pancake? – Yes, frozen cranberries are delicious in this recipe!
Will this recipe work to make in advance? – Cranberry cheesecake Dutch baby is best right out of the oven, and I don’t recommend making it in advance.
Can I use more eggs? – Yes! I think it tastes best made with 6 eggs, however, 7 or even 8 eggs work too.
Can I use fewer eggs? – This dutch baby pancake is best with 6 eggs, however, in a pinch you could use only 5 eggs.
Do I have to use a cast iron skillet? – No, you can use a deep dish pie pan or 9″ x 13″ glass baking dish instead. Keep in mind that the difference in pan sizes will have an effect on the texture and thickness of the pancake.
Can I use other flour? – Yes, you can substitute regular flour or einkorn flour for the oat flour, but it won’t be gluten-free or as healthy.
Can I substitute other fruit? – This recipe also works well for any type of berries or chopped soft fruit (such as peaches).
What toppings should I use? – You can use any toppings you would eat on regular pancakes! My favorites are homemade whipped cream and maple syrup.
Tools You May Need
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Ingredients for Cranberry Cheesecake Dutch Baby
Eggs – Eggs are one of the primary ingredients in this pancake and give it that delicious fluffy texture.
Milk – Whole milk is my favorite, but you can use any type of dairy or non-dairy milk you prefer.
Oat flour – You can use either homemade or store bought oat flour. If you need this recipe to be gluten free, make sure to use gluten-free oat flour.
Cranberries – Fresh or frozen. Cranberries are often grown with high levels of pesticides, so it’s best to buy organic.
Coconut sugar – Adds just the right amount of sweetness to balance the tart cranberries. If you prefer, you can substitute white sugar.
Coconut oil – This adds to the rich flavor of the pancake. If you prefer, you can substitute unsalted butter.
Vanilla extract
Salt – Sea salt or Himalayan
Toppings of choice – My favorite way to serve a cranberry cheesecake Dutch baby is with homemade whipped cream and maple syrup. There are so many delicious topping ideas, so have fun coming up with your own favorites!
How to Make Cranberry Cheesecake Dutch Baby
First preheat your oven to 400 degrees. Put the coconut oil in the skillet and place it in the oven while it’s preheating so the oil can melt.
Next, cut the cream cheese into small 1/2 inch pieces, and set them aside for later.
In a large mixing bowl, place the eggs, milk, oat flour, coconut sugar, vanilla, and salt, and whisk together until the mixture is smooth.
Once the oven is preheated, pour the batter into the skillet with the melted coconut oil. Make sure not to pour in the batter before the oven is preheated and you’re ready to bake it! If you do, the hot skillet will start to bake the edges too much before you place it in the oven.
Sprinkle the cranberries and pieces of cream cheese over the batter, and place the skillet in the oven.
Bake for 30 minutes or until the edges are just beginning to turn brown. Once you remove it from the oven, the pancake will slightly deflate.
Serve your cranberry cheesecake Dutch baby warm with your favorite toppings.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Delicious Holiday Recipes
Gluten-Free Pumpkin Pancakes with Oat Flour
Gluten-Free Pumpkin Cheesecake Bars – Easy & Healthy
Gluten Free Pumpkin Cranberry Muffins with Chocolate Chips
Healthy Fried Apples Recipe – Dairy-Free & Refined Sugar-Free
Gluten-Free Sweet Potato Casserole without Refined Sugar
Cranberry Cheesecake Dutch Baby
Easy, delicious, and packed with bursts of tart cranberry flavor, this will be the breakfast you want to keep making all winter long!
Ingredients
- 6 eggs
- 1 cup milk (dairy or non-dairy)
- 1 cup oat flour (if the recipe needs to be gluten free, use gluten-free oat flour)
- 1 1/4 cups cranberries
- 4 ounces cream cheese
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- Dash of salt
- Optional: toppings of choice
Instructions
- Preheat oven to 400 degrees.
- Put the coconut oil in a 15" cast iron skillet and place it in the preheating oven.
- Cut the cream cheese into 1/2 inch pieces and set aside.
- Add the eggs, milk, oat flour, cocont sugar, vanilla, and salt to a large mixing bowl and whisk together until smooth.
- Pour the batter into the skillet with the melted coconut oil.
- Sprinkle the cranberries and cream cheese pieces on top and place the skillet in the preheated oven.
- Bake for 30 minutes or until the edges are starting to turn brown.
- Enjoy warm with toppings of your choice.
Notes
- Topping ideas: Maple syrup, orange zest, whipped cream, warm spices such as cinnamon, nutmeg, and cloves, honey, powdered sugar
- You can use either fresh or frozen cranberries.
- If you prefer, you can replace the coconut oil with butter.
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 362Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 208mgSodium: 179mgCarbohydrates: 28gFiber: 2gSugar: 15gProtein: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.