Featured Reader Review
Reesa said, “I love this recipe! I have hens who give me plenty of eggs and this recipe makes a wonderful dinner. I serve it with a side of fresh buttered asparagus and lemon wedges on the side. I wouldn’t change a thing!”
A Savory Breakfast Dream Come True!
Have you ever had a dutch baby pancake before? Well, what about a savory dutch baby? If you tend to prefer savory breakfasts and brunch options over things like french toast or traditional pancakes, this one’s for you! This herbed parmesan dutch baby has puffy, golden brown, crispy edges, with a light, thin tender center.
There’s no standing over a stove top watching, waiting for, and flipping batter. Instead, the entire batter comes together with a whisk and a large mixing bowl, then gets poured into a preheated skillet, then baked until puffed up and golden brown.
Why I Love This Recipe
It’s quick prep time and hands off cooking makes this a breakfast dream come true!
Sprinkle with lots of freshly grated Parmigiano Reggiano, fresh herbs (thyme, chives, and/or tarragon!), and a touch of flaky sea salt. You will serve this again and again! For more easy brunch recipes, try my smoked salmon breakfast tacos, eggs florentine with spinach, or this smoked salmon Dutch baby next!
Ingredients for Savory Dutch Baby
What exactly is a dutch baby? Also sometimes called a German pancake, dutch baby pancakes are kind of a cross between a pancake and a popover. They’re light, airy, and puff up over the sides of the skillet as they bake. The edges become crisp, while the center is eggy and tender.
If you are a fan of savory breakfast or brunch, this Parmesan dutch baby is for you! Here’s what you’ll need:
- All-purpose flour: The base of the savory pancake.
- Kosher salt and black pepper, to season everything.
- Eggs, to add structure to the Dutch baby.
- Whole milk
- Fresh herbs, like thyme, chives, or tarragon, to season the batter.
- Butter: Added to the pan right before the batter goes in, which in turn helps to crisp up the bottom and the edges!
- Parmesan cheese: For a cheesy, nutty taste!
- Flaky sea salt, sprinkled on top before serving.
- Sriracha and/or lemon wedges for serving
How To Make A Savory Dutch Baby
- Make the dutch baby batter. Preheat the oven to 425°F. Mix together flour, salt, and black pepper. In a separate bowl, whisk together the eggs and milk. Whisk the wet and dry ingredients together until just combined. Stir in fresh herbs.
- Prepare the skillet. Melt the butter in a cast-iron skillet over medium-high heat. Swirl the skillet so the butter coats the bottom of the pan.
- Bake the dutch baby. Pour the batter into the skillet, sprinkle with cheese and flaky sea salt, then bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior.
- Serve immediately with thyme and chives sprinkled on top. Enjoy with lemon wedges or Sriracha if you like!
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Light, Crisp Herbed Parmesan Dutch Baby
Ingredients
- 1 cup + 2 Tbsp all-purpose flour
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 8 large eggs
- ¾ cup whole milk, or heavy cream
- 2 Tbsp fresh thyme leaves, finely chopped, plus more for garnish
- 2 Tbsp chives or tarragon, finely chopped, plus more for garnish
- 6 Tbsp unsalted butter
- ¾ cup grated Parmesan cheese
- Flaky sea salt, for garnish
Instructions
- Prepare the wet and dry ingredients. Heat the oven to 425°F (220°C). In a large bowl, whisk together the 1 cup plus 2 Tbsp AP flour, ½ tsp Kosher salt, and ¼ tsp black pepper. In a separate bowl, whisk together the 8 eggs and ¾ cup milk or heavy cream. Whisk the eggs into the flour mixture until just combined, then stir in 2 Tbsp fresh thyme and 2 Tbsp chives or tarragon.
- Melt butter. Melt 6 Tbsp unsalted butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
- Cook the dutch baby pancake. Pour the batter into the skillet, and scatter ¾ cup Parmesan cheese and a generous pinch or two of flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, about 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior.
- Serve immediately, garnished with thyme and chives!
Notes
- Make sure your oven rack is no higher than the middle position. If not, you will likely burn the top of the Dutch baby, as it puffs up significantly while baking.
Nutrition
*Recipe adapted from Melissa Clark’s Dinner: Changing the Game, which I highly recommend!
I love this recipe! I have hens who give me plenty of eggs and this recipe makes a wonderful dinner. I serve it with a side of fresh buttered asparagus and lemon wedges on the side.
I wouldn’t change a thing!
Oh my gosh, that looks absolutely perfect! Thanks so much for the feedback, I love that you serve it for dinner! xo, Ari