Dutch Baby Pancakes don’t have to always be sweet; in this Savory Dutch Baby recipe you’ll find tons of garlic, fresh herbs, and Parmesan flavor for a filling breakfast or brunch! By simply combining some eggs, flour, and milk in a cast-iron skillet you’ll get the fluffiest pancake with a crusty edge and an egg-custard middle. It’s the perfect treat for a weekend breakfast, Easter brunch, or Mother’s Day celebration.
Savory Dutch Baby Pancake Recipe
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 recently I decided to try my hand at transforming this traditionally SWEET recipe into a savory dutch baby pancake. This versatile recipe did NOT disappoint.
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.
Table of Contents
Ingredients
- Butter. Opt for salted butter for the best results.
- Egg. This recipe calls for large eggs. If yours are smaller, you might need an extra.
- Flour. Either an all-purpose or a gluten-free 1-to-1 blend will work.
- Fresh herbs. Choose your favorite herbs that you love the flavor of! Some excellent options are parsley, rosemary, thyme, and basil. (Check out How to Chop Parsley and How to Store Parsley!)
- Parmesan cheese. This hard cheese adds a perfect balance of salty and nutty flavors to the savory pancake. Grab a shredded bag from the grocery store to save time.
How to Make a Savory Dutch Baby Pancake
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Melt the Butter
The first step is to set the oven to 425℉. Place the butter in a 10-inch cast-iron skillet and set it in the oven as it’s heating.
When the oven is fully heated, the butter should be melted. However, keep an eye on it so it doesn’t burn.
Note: This recipe is designed for a 10-inch cast-iron skillet. If your skillet is larger than that, it won’t get fluffy and may burn. If it’s smaller, it may spill over and not cook all the way through. Cast-iron skillets work best, but you can use another oven-safe skillet if necessary.
2. Combine Ingredients
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.
3. Heat 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.
Remove the skillet from the oven but be sure the batter is completely ready.
4. Bake the Dutch Baby and Serve
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.
Quickly pour batter into the melted butter in the screaming hot pan, then sprinkle ⅓-cup of the Parmesan cheese over the top.
Bake in the preheated 425℉ oven for 23 to 25 minutes in the center. It is done when it has bubbled up and the crispy edges are golden brown.
Serve the cheese Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges. Add some savory toppings, like a fried egg, breakfast sausage, or smoked salmon for a real treat.
FAQs
While these baked pudding-type desserts are similar in many ways, they have a few differences. Dutch babies are more often sweet and cooked in larger pans (but you can make a savory version) while Yorkshire pudding is almost always savory and cooked in individual servings. A Dutch baby might also be called a German pancake.
If your Dutch baby pancake did not rise, it might be because you didn’t get the pan and the butter hot enough before adding the batter. Let the pan preheat with the oven and work quickly when adding the batter to the skillet.
Recipe Tips
- Be a little salty. Grab salted butter for the most flavor.
- Get it hot. Let the pan and butter get super hot while the oven is preheating.
- Work quick. Don’t leave the pan out of the oven for too long.
- Make it yours. Use your favorite herbs for the tastiest Dutch baby.
- It’s a giant pancake. Don’t forget your favorite toppings, just like the breakfast classic.
What to Serve with a Savory Dutch Baby?
When you’re ready to dig into your savory Dutch babies, be sure to have some of these other tasty recipes ready.
Add some protein with Chicken Breakfast Sausages or Air Fryer Bacon.
Or, learn How to Make a Smoothie, like a Strawberry Kiwi Smoothie or a Mixed Berry Smoothie.
More Breakfast and Brunch Recipes
If you’re preparing your next brunch spread, whip up any of these recipes to impress the whole family.
- Mini Quiche
- Spinach Crustless Quiche
- Coffee Cake Muffins
- Carrot Coffee Cake
- Mexican Breakfast Casserole
- Deviled Eggs
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Savory Dutch Baby Pancake Recipe
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Ingredients
- 4 Tbsp. 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 tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. fresh herbs finely chopped
- 2 cloves garlic finely minced
- ½ 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 Tbsp. 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 tsp. salt, ¼ tsp. black pepper, 1 Tbsp. 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 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
- Be a little salty. Grab salted butter for the most flavor.
- Get it hot. Let the pan and butter get super hot while the oven is preheating.
- Work quick. Don’t leave the pan out of the oven for too long.
- Make it yours. Use your favorite herbs for the tastiest Dutch baby.
- It’s a giant pancake. Don’t forget your favorite toppings, just like the breakfast classic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
