The savory twist that completely changed our weekend brunch
I was first introduced to a sweet Dutch Baby Pancake with fresh berries over 5 years ago.
I was in awe of how simple it was to combine basic ingredients (a few eggs, milk, and flour) and create something with so much flavor and the BEST fluffy, crispy, and custard-like texture?!
Then one morning I decided to try my hand at transforming this traditionally SWEET recipe into a Savory Dutch Baby pancake. A few cloves of garlic, a handful of fresh rosemary and thyme, and a bit of grated Parmesan cheese later, the beauty you see here was born!
It took a couple of test rounds to get it just right, but once the correct ratio of eggs to milk to flour was figured out AND the best sized cast-iron skillet was discovered (pay attention to that below!!)… I couldn’t stop making it!
It’s now become a go-to weekend breakfast or brunch dish when we’re tired of gluten-free pancakes and waffles. If you love our sweet Dutch Baby Pancake, this savory version is such a lovely twist!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Butter: Use salted butter for the most flavor. It melts in a hot 10-inch cast-iron skillet and creates that golden, crispy base. Ghee works as a substitute if needed.
Eggs: Four large eggs at room temperature. Room temp is important here because cold eggs won’t create the same puffy rise. Pull them out of the fridge about 20 minutes before you start.
Milk: Whole milk or 2% both work great. For dairy-free, oat milk is your best bet. Avoid skim milk because the fat content matters for the texture.
Flour: All-purpose flour is the standard here. For a gluten-free version, use a 1:1 gluten-free flour blend. The results will be slightly less puffy but still delicious.
Fresh herbs: Rosemary and thyme are the stars of this recipe. Fresh is non-negotiable here because dried herbs will change the flavor completely. You could also swap in fresh basil or chives if that’s what you have.
Garlic: Two cloves of fresh garlic, minced. This gets added to the hot butter in the skillet and it becomes SO fragrant. Don’t skip it.
Garlic: Two cloves of fresh garlic, minced. A good garlic press makes quick work of this. The garlic gets added to the hot butter in the skillet and it becomes SO fragrant. Don’t skip it.
Arugula and lemon wedges: These go on top after baking. The peppery arugula and bright lemon cut through the richness perfectly.
Heat the skillet and melt the butter.
Set the oven to 425 degrees. Place the butter in a 10-inch cast-iron skillet and set it in the oven as it heats up.
When the oven is fully heated, the butter should be melted. Keep an eye on it so it doesn’t burn.
This recipe is designed for a 10-inch cast-iron skillet. If your skillet is larger, it won’t get fluffy and may burn. If it’s smaller, the batter may spill over.
The Cast-Iron Skilet I L❤️VE!
A good cast-iron skillet is the reason this chicken gets that perfect sear. I use my my Staub 10-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Whisk the batter.
While the oven and skillet are heating, add the room-temperature eggs, milk, kosher salt, and black pepper to a large bowl. Whisk for 1 minute. You want to introduce some air into the batter.
Sift in the flour and the fresh herbs and stir again to fully combine.
Add the garlic.
When the butter has fully melted in the skillet, add the minced garlic to the pan. Return it to the oven for about 30 seconds, just until the garlic becomes fragrant.
Remove the skillet from the oven, but be sure the batter is completely ready before you do.
It’s incredibly important to be ready to add the batter to the HOT skillet and not leave it out of the oven for more than 30 to 60 seconds. The heat is what makes the dutch baby puff up.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Pour and bake.
Quickly pour the batter into the melted butter in the screaming hot pan, then sprinkle a third of the Parmesan cheese over the top.
Bake in the preheated 425 degree oven for 23 to 25 minutes. It’s done when it has bubbled up and the crispy edges are golden brown. Do NOT open the oven during the first 15 minutes or it may deflate.
Top and serve.
Serve the savory dutch baby with fresh arugula, remaining Parmesan cheese, and lemon wedges. Add your favorite savory toppings like a fried egg or breakfast sausage.
Slice it up and serve it straight from the skillet while it’s still warm and puffy.
Savory Dutch baby toppings
The base recipe is delicious on its own, but toppings are where you can really make it your own. Here are some of our favorites:
Classic brunch: A fried egg, crispy bacon or breakfast sausage, and a drizzle of hot sauce.
Veggie-loaded: Sauteed mushrooms, roasted cherry tomatoes, sliced avocado, and a sprinkle of everything bagel seasoning.
Fancy brunch: Fresh burrata or goat cheese, prosciutto, and a handful of microgreens with a squeeze of lemon.
Cheese lovers: Swap the Parmesan for Gruyere or sharp cheddar in the batter, then top with more cheese and fresh chives.
Oops! What did I do wrong?
What if my Dutch baby didn’t rise?
If your Dutch baby pancake didn’t rise, it’s most likely because the pan and the butter weren’t hot enough before the batter went in. The skillet needs to be screaming hot. Also make sure your eggs are at room temperature, because cold eggs won’t puff up the same way.
Why did it deflate right after I took it out?
That’s actually totally normal! A Dutch baby will always deflate a bit once it comes out of the oven. The dramatic puff happens from the steam inside, and it settles as it cools. It should still have beautifully puffed edges and a custard-like center.
What if the center is soggy?
A slightly custardy center is expected, but if it’s actually wet and uncooked, your oven might be running cool. Use an oven thermometer to check. You can also bake it for 2 to 3 extra minutes if needed.
Can I use a different pan?
A 10-inch cast-iron skillet works best because it holds heat evenly and creates those crispy edges. You can use another oven-safe skillet, but avoid anything larger than 10 inches or the batter will spread too thin and burn.
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Savory Dutch Baby Pancake Recipe
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Ingredients
- 4 tablespoon butter salted
- 4 large eggs room temperature
- ½ cup milk regular or full-fat plant-based
- ¾ cup flour all purpose or gluten-free 1-to-1 blend
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh herbs finely chopped
- 2 cloves garlic finely minced
- ½ grated Parmesan cheese shredded, divided
- 2 cups arugula optional
- Lemon wedges optional
Instructions
- Melt Butter: Add butter to a 10-inch cast iron skillet and place on the middle rack in the oven. Turn the temperature to 425 degrees. The butter should be melted by the time the oven has heated up. Check on it after 10 minutes to ensure the butter does not burn.4 tablespoon butter
- Combine Ingredients: Whisk together room temperature eggs, milk, salt, and black pepper in a large bowl for 1 minute. Sift in the flour and add the herbs. Whisk until everything is well combined.4 large eggs, ½ cup milk, ¾ cup flour, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon fresh herbs
- Heat the Garlic: Once butter has melted, add minced garlic to the skillet and return to oven for 30 seconds, or until garlic becomes fragrant. Remove from the oven and stir promptly so the garlic does not brown.2 cloves garlic
- Bake the Dutch Baby: Pour the Dutch baby batter into the hot skillet and sprinkle with ⅓ cup Parmesan cheese. (Reserve the remainder for serving.) Return the cast iron skillet to the oven for 23-25 minutes, or until it has bubbled up and the edges are golden.½ grated Parmesan cheese
- Serve the Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges.2 cups arugula, Lemon wedges
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and reheating
Pop leftovers in an airtight container in the fridge for up to 4 to 5 days. For the best results, store the toppings separately from the pancake.
You can also freeze the Dutch baby (without toppings) in a freezer-safe bag for up to 1 to 2 months. The texture will be slightly different after freezing. It won’t have that same puffy rise, but it still tastes great reheated.
Reheating: Warm it up in a skillet on the stove over medium heat or in the oven at 300 degrees. You can use a microwave, but the edges won’t be as crispy.
What to serve with a savory Dutch baby
This one is basically begging for a full brunch spread. The Dutch baby handles the main event, so keep the sides simple and fresh.
If you want some protein on the table, our Spinach and Tomato Egg Muffins are perfect because they bake ahead of time and free up your hands. Or go classic with a side of Breakfast Potato Hash for something hearty that cooks on the stovetop while the Dutch baby is in the oven.
For something lighter, a simple fruit salad or our Strawberry Kiwi Smoothie adds a bright, fresh contrast to all that savory Parmesan goodness.
And if you’re going full brunch mode for a holiday or gathering, round it out with Coffee Cake Muffins or a batch of Mexican Breakfast Casserole that you can prep the night before.
More breakfast and brunch recipes
Can’t get enough of a good brunch situation? Same. These are the ones that show up at our table on repeat.
Savory Dutch Baby
35 mins
Spinach Crustless Quiche
40 mins
Coffee Cake Muffins
35 mins
Easy Quiche Lorraine
1 hr 15 mins
