Savory dutch baby with prosciutto and goat cheese on top

Savory Dutch Baby

Make this savory dutch baby recipe for Sunday brunch or a holiday breakfast!

Recipe By: Madeline
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Servings: 4 servings 1x


  • 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!


  1. Preheat oven to 450F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
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.