Savory Dutch Baby Pancakes Are A Breakfast Win!
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.
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!
Ingredients for Savory Dutch Baby
What 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 herbed Parmesan dutch baby is for you! Here’s what you’ll need:
- All-purpose flour
- Kosher salt
- Freshly ground black pepper
- Eggs
- Whole milk
- Fresh thyme
- Fresh chives or tarragon
- Butter
- Parmesan cheese
- Flaky sea salt
- Sriracha and/or lemon wedges for serving
How To Make A Savory Dutch Baby
- Make the dutch baby batter. Heat the oven to 425F. In a large bowl, mix together the flour, Kosher salt, and black pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined, then stir in the thyme and chives.
- Prepare the skillet. Melt the butter in a 12-inch cast-iron skillet or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes. Swirl the skillet so the butter coats the bottom of the pan.
- Bake the dutch baby. Pour the batter into the skillet, and scatter the cheese and flaky sea salt over the top. 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, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.
If you make this Savory Dutch Baby, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more brunch recipes, check out the following:
- Bagel board
- Banana chocolate chip muffins
- Smoked salmon breakfast tacos
- Double chocolate scones
- Turkish eggs (cilbir)
Herbed Parmesan Dutch Baby Recipe
Ingredients
- 1 cup plus 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 finely chopped fresh thyme leaves plus more for garnish
- 2 Tbsp minced fresh chives or tarragon 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 425F. 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
Nutrition
*Recipe adapted from Melissa Clark’s Dinner: Changing the Game, which I highly recommend!
Let us know your thoughts!