Use this Savory Dutch Baby recipe to make a big skillet pancake for breakfast. Top this savory pancake with cheese, veggies, meat, and greens!
Quick
Easy cleanup
You’ll Learn: The trick to fluffy, tender texture without overmixing
Worth It: Simple method, great results-without fussy steps
Bonus: Customizable toppings
Why You’ll Love This Recipe
- Customizable – Because there are so many different toppings you can add to this savory dutch baby, you can truly make this dish to your liking.
- Versatile – This dish is impressive enough to be served at your next holiday spread but simple enough that you can whip it up for a quick breakfast (or even breakfast for dinner) on a busy weekday.
- Serving of veggies – With a cup of spinach, this savory dutch baby dish is a great way to get an extra serving of veggies for the day.
Serving suggestions
This savory dutch baby is a great addition to your next brunch spread or holiday breakfast. Serve it alongside some honey butter biscuits, air fryer breakfast potatoes, or this overnight french toast casserole.
If you want another egg-based dish to serve alongside this savory dutch baby, give this cottage cheese egg bake a try.
Ingredients and Ingredient Substitutions
- Butter – you will need 2 tbsp melted butter for the batter and 1 tbsp butter (not melted) for the skillet
- Whole milk Greek yogurt – yogurt will help the dutch savory baby rise. You can also use a dairy-free yogurt, but it may not rise the same way
- Water – water helps make the batter the perfect consistency
- All-purpose flour – regular flour is used in the batter of this recipe, but a gluten-free 1:1 flour substitute will work if you need this recipe to be gluten-free
- Eggs – use 4 large eggs to make this tasty breakfast dish
- Salt – this dish is already packed with flavor, so I only add kosher salt, but feel free to customize seasonings to your liking. Chives, pepper, or garlic seasoning would be delicious additions
- Freshly grated parmesan cheese – if you want this recipe to be dairy-free, you can omit or use a dairy-free cheese
- Fresh spinach – spinach adds a nice touch to this recipe, and it gives you a serving of veggies!
- Packed fresh basil leaves – fresh, sliced basil ribbons are a nice final touch to this dish. Feel free to use whatever fresh herbs you have on hand though
- Toppings of choice – There are a ton of different directions you can go with the toppings here, but some of my favorites include:
- Proscuitto, ham, or crispy bacon
- Balsamic glaze
- Brie cheese, aged cheddar, goat cheese, burrata
- Avocado
- Wilted greens (such as kale)
- Calabrian peppers
- Tomato slices
- Spring onions
How to make
Step 1: Preheat and prepare ingredients
Preheat the oven to 450 degrees F. Melt the butter for the batter and measure out the yogurt, water, flour, eggs, salt, parmesan cheese, spinach, and basil in a bowl.
Place the other tablespoon of butter in a 10 inch cast iron skillet and place in the oven. Be careful not to burn the butter while you blend the batter.
Step 2: Blend the batter
Add everything mentioned above to a high-powered blender and blend on high until the greens are fully incorporated and a smooth batter remains.
Step 3: Bake the dutch baby
Pour the batter mixture into the hot skillet on top of the butter and bake at 450F for 22-24 minutes. The pancake will be bubbled up and puffy in the oven, but will deflate as it cools out of the oven. The edges should be golden brown.
Place whatever toppings you desire on top – I used prosciutto and goat cheese. Cut the savory dutch baby into slices and enjoy!
Storage
This savory dutch baby recipe is really best served and consumed immediately, but it will keep in the fridge for 2-3 days. Just let it cool to room temperature and then place it in an airtight container.
Depending on the toppings used, they may get a bit wilty, and you may want to remove them before re-heating the pancake.
Check out these other Breakfast Ideas
This recipe was developed by Courtney Spiegl. You can find her on instagram @courtney_made.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Savory Dutch Baby
Ingredients
- 2 tbsp melted butter + 1 tbsp butter not melted
- 1/3 cup whole milk Greek yogurt
- 1/3 cup water
- 2/3 cup all purpose flour
- 4 eggs
- 1/2 tsp salt
- 1/4 cup freshly grated parmesan cheese
- 1 cup fresh spinach
- 1/4 cup packed fresh basil leaves
- Toppings of choice!
Instructions
- Preheat oven to 450F.
- Pour melted butter, yogurt, water, flour, eggs, salt, parmesan cheese, spinach and basil into a blender. Blend on high until greens are fully incorporated a smooth batter remains.
- Place 1 tbsp of butter in a 10 inch cast iron skillet. Place skillet in the oven until the butter melts about 3 minutes – be careful not to burn the butter.
- Pour the batter into the warm skillet on top of the butter and bake at 450F for 22-24 minutes. The pancake will be bubbled up and puffy and deflate out of the oven.
- As soon as it comes out of the oven place whatever toppings you want on top – I used prosciutto and goat cheese. Cut into slices and serve!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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