Savory Dutch Baby
Use this Savory Dutch Baby recipe to make a big skillet pancake for breakfast. Top this savory pancake with cheese, veggies, meat and greens!
A savory Dutch Baby made for Brunch or Holiday Breakfasts
Dutch baby recipes are quite often sweet, but this savory dutch baby recipe takes that classic and puts a spin on it. Made in a cast iron skillet with an added secret veggie, this incredibly versatile big fluffy pancake will wow brunch guests or even just make you happy on a weekend morning. There are so many different toppings you can add to this savory dutch baby to make it unique!
It’s especially easy and quick enough to make on those busy holiday mornings when you’re going to be cooking a lot through the day! You can even make this for breakfast for dinner! Top it with hearty toppings and its a balanced meal.
This recipe is pretty simple so the kitchen ingredients are kept to a super minimum! It makes for a really easy clean up, which everyone always loves.
- Measuring bowls
- High powdered blender
- 10 inch cast iron skillet
The Importance of Pre-heating
Recipes nearly always call for preheating your oven, right? Well it’s usually quite important, but especially in this one!
You particularly want to be sure to preheat the cast iron skillet. Pouring the dutch oven batter into that super hot skillet is what is going to really give it that amazing puffy rise that we look for in this dish.
- Melted butter + 1 tbsp butter not melted
- Whole milk Greek yogurt
- All purpose flour
- Freshly grated parmesan cheese
- Fresh spinach
- Packed fresh basil leaves
- Toppings of choice (see note below)
There are a ton of different directions you can go with the toppings here, but some of my favorites include:
- Goat cheese
- Balsamic glaze
- Brie cheese (or any other cheese of choice)
- Wilted greens
- Calabrian peppers
- Tomato slices
You can also substitute the whole milk Greek yogurt and the parmesan cheese for a dairy free substitute, but be mindful it may not rise in quite the same fashion. It will still taste delicious!
A gluten free 1:1 flour substitute should work as well to keep this savory dutch baby gluten free.
How to make a Savory Dutch Baby
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.
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 powdered 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 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 in the oven, but will deflate as it cools out of the oven.
Place whatever toppings you desire on top – I used prosciutto and goat cheese. Cut into slices and enjoy!
This savory dutch baby recipe is really best served and consumed immediately, but it will keep in an airtight container in the fridge for 2-3 days.
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!
Savory Dutch Baby
Make this savory dutch baby recipe for Sunday brunch or a holiday breakfast!
- 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!
- 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!
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