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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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herbed parmesan dutch baby

Herbed parmesan dutch baby

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
savory dutch baby with herbs and parmesan in a skillet with fresh thyme
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Herbed parmesan dutch baby

For those who crave a savory breakfast recipe, this one's for you! Light and airy in texture, full of flavor from the herbs, and delicious with a squeeze of sriracha and lemon juice. The easiest way to feed a crowd!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Brreakfast/Brunch
Cuisine: American
Keyword: breakfast recipes, dutch baby, how to make a dutch baby, savory brunch, savory dutch baby
Servings: 6 servings
Calories: 337kcal
Author: Melissa Clark


  • 1 cup plus 2 Tbsp all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 8 large eggs
  • ¾ cup whole milk
  • 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
  • sriracha and/or lemon wedges for serving


  • Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and 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.
  • Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
  • 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.


Make sure your oven rack is no higher than the middle position. If not, you will likely burn the top of the Dutch baby -- it puffs up a LOT.


Calories: 337kcal | Carbohydrates: 19g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 263mg | Sodium: 484mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 3mg