The Ultimate Savory Dutch Baby Pancake: A Delicious & Easy Brunch Recipe

This Savory Dutch Baby is the perfect puffy pancake, transforming a classic sweet treat into a robust and flavorful meal. The eggy base is infused with fresh herbs and butter, then crowned with sweet roasted tomatoes, creamy avocado, crisp red onion, and tangy goat cheese. Bright and bursting with flavor, it’s an absolutely fantastic choice for breakfast, brunch, or even a light lunch! This recipe generously serves 6.

A Savory Twist on a Brunch Favorite

A grand, puffy Dutch Baby pancake has always been one of my absolute go-to dishes when I’m out for brunch. Traditionally, these magnificent, oven-baked pancakes are served sweet, often adorned with a delightful medley of fresh fruits, a dusting of powdered sugar, or a decadent spread of Nutella (because, let’s be honest, Nutella is always a winning choice!). The sheer size and impressive rise of a Dutch Baby make it a showstopper, a dish that truly captivates with its golden-brown edges and soft, custardy center.

However, an intriguing thought recently sparked my culinary imagination: what if this magical, typically sweet concoction could be transformed into something gloriously savory? The very foundation of a Dutch Baby is inherently eggy and subtly rich, making it a surprisingly versatile canvas for a spectrum of flavors beyond just sugar and fruit. It seemed like a natural evolution to lean into those inherent qualities and explore a more robust, savory profile.

With more time spent at home lately, and given the current circumstances keeping us from our usual brunch spots, I knew that one of my first adventures back in the kitchen had to be this innovative savory Dutch Baby. It’s a dish that brings the excitement of a restaurant-quality brunch right to your kitchen table, perfect for sharing with family or savoring on a leisurely weekend morning.

What Makes This Dutch Baby Savory?

The transformation from sweet to savory is quite simple yet incredibly effective. First, the sugar typically found in a traditional Dutch Baby batter is entirely omitted. In its place, we introduce a symphony of fresh herbs that infuse the pancake with an aromatic richness, making the mixture smell absolutely divine as it bakes to perfection. The base itself becomes a flavorful, buttery, and incredibly light vessel.

But the true magic happens with the toppings, which are carefully chosen to complement the herby base. We’re loading this Dutch Baby with some of my favorite savory delights:

• Roasted Cherry Tomatoes: These little bursts of sweetness and umami are an absolute obsession of mine. Roasting them intensifies their flavor, creating a perfect counterpoint to the richness of the pancake.
• Creamy Avocado: Sliced avocado adds a wonderfully smooth texture, healthy fats, and a subtle, earthy flavor that beautifully balances the dish.
• Crisp Red Onion: Thinly sliced red onion provides a crucial bite and a hint of pungent freshness, cutting through the richness and adding a vibrant element.
• Tangy Goat Cheese: Crumbled goat cheese brings a creamy texture and a delightful, piquant tang that ties all the savory components together. Its distinct flavor profile elevates the entire dish.

The combination of these fresh, vibrant ingredients creates a harmonious flavor profile that’s ideal for brunch any time of the year. However, the brightness of the fresh herbs and the juicy tomatoes particularly evoke the feeling of spring and summer, making it a perfect dish to welcome warmer weather.

Despite any unexpected late-season snowfalls (yes, it snowed yesterday, again!), this Savory Dutch Baby is an absolute must-make for your next weekend brunch. It’s incredibly simple to prepare – the batter comes together effortlessly in your blender, then you just pour it into a preheated, buttered skillet and let the oven do its magic! Pair it with your favorite brunch cocktail, whether it’s a refreshing strawberry mimosa or a sophisticated peach breakfast martini, for an unforgettable meal.

Other Savory Breakfast & Brunch Inspiration

If you’re a fan of savory delights for your morning or midday meals, you’ll love these other recipes:

• Breakfast Croissant Sandwich: A flaky, buttery classic.
• Mexican Bacon Egg & Cheese Biscuit Bake: Hearty and full of flavor.
• Ratatouille Hummus Toast: A fresh and vibrant option.
• BLAT Eggs Benedict: A delicious twist on a brunch staple.

Essential Equipment for the Perfect Savory Dutch Baby

Having the right tools can make all the difference in achieving that impressive puff and golden finish for your Dutch Baby. Here are the must-haves for this recipe:

• Cast Iron Skillet: This is non-negotiable for a true Dutch Baby. A Le Creuset Signature Iron Handle Skillet, 9-Inch is a premium choice, but if you’re looking for a more affordable yet equally effective option, a Lodge cast iron skillet will work beautifully. Cast iron retains heat exceptionally well, which is crucial for the dramatic rise of the pancake.
• Blender: The batter comes together in a flash in a blender, ensuring a smooth, lump-free consistency. I adore my Vitamix Blender, but any good quality blender will do the trick.
• Half Sheet Baking Pan: For roasting those delicious cherry tomatoes, a standard half sheet baking pan (or a large baking sheet) is ideal.
• Silicone Baking Mat: To ensure even roasting and super easy cleanup, always use a silicone mat (or parchment paper) when roasting vegetables. This prevents sticking and means less scrubbing later!
• Chef’s Knife and Cutting Board: Essential for efficiently preparing all your fresh toppings, from halving tomatoes to slicing avocado and red onion. A quality organic bamboo cutting board and a sharp Wusthof Knife Set will make prep a breeze.

Making Your Savory Dutch Baby: Step-by-Step!

Creating this impressive savory Dutch Baby is surprisingly straightforward. Follow these steps for a perfectly puffed and flavorful pancake:

1. Roast the Tomatoes

Begin by preheating your oven to a high 450˚F (230˚C). While the oven heats, halve your cherry tomatoes. Toss them gently in a medium bowl with two teaspoons of olive oil, and season lightly with salt and freshly cracked black pepper. Arrange the seasoned tomatoes in a single, even layer on a baking sheet lined with a silicone mat or parchment paper. Roast them for exactly 10 minutes. They should be softened and slightly caramelized, but still hold their shape. Remove them from the oven and set them aside to cool slightly while you prepare the rest of the dish. This step can be done while the oven is preheating for the Dutch Baby, saving you time!

2. Prepare the Batter

Before making the batter, place your 10-inch cast iron skillet into the preheating oven for at least 10 minutes. This is a critical step for achieving the iconic puff. While your skillet gets nice and hot, combine all the Dutch Baby ingredients – 2 tablespoons of melted butter, four large room-temperature eggs, 2/3 cup whole milk (also at room temperature), 2/3 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the fresh chopped basil and thyme – into a blender. Blend on high for 30 seconds to 1 minute, until the batter is completely smooth with no visible flour clumps. The smooth consistency is key to a light, airy pancake.

3. Bake!

Carefully remove the intensely hot cast iron skillet from the oven using oven mitts. Add the remaining 2 tablespoons of melted butter to the pan, swirling quickly to ensure the entire bottom and lower sides are evenly coated. Immediately pour the smooth batter into the hot skillet. Place the skillet back into the center of the preheated oven. Bake for 20 to 25 minutes. The most important rule here is: DO NOT OPEN THE OVEN DOOR before the 20-minute mark. Opening the oven too soon will cause the pancake to deflate, losing its spectacular puff. If you’re tempted to check on its progress, simply use the oven light! The Dutch Baby is ready when it’s magnificently puffed up and golden brown around the edges and on top.

As soon as it emerges from the oven, serve the pancake immediately. Load it up generously with your pre-roasted cherry tomatoes, creamy avocado slices, crisp red onion, and crumbled goat cheese. A final sprinkle of fresh basil adds a beautiful aroma and pop of color.

Need More Breakfast Inspiration?

If you’re constantly seeking new and exciting ways to start your day, look no further! Check out my comprehensive breakfast recipe page for a wide array of sweet and savory morning meal ideas that are sure to inspire.

Tips for a Perfect Puffy Dutch Baby

• Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them combine more smoothly with the other ingredients, leading to a more consistent batter and better rise.
• Super Hot Skillet: The key to the dramatic puff is a very hot cast iron skillet. Don’t rush this step! Allow it to preheat in the oven for at least 10 minutes.
• Quick Transfer: Once the skillet is hot and buttered, pour the batter in immediately and return it to the oven. You want to maintain as much heat as possible.
• Don’t Peek!: Resist the urge to open the oven door during baking, especially for the first 15-20 minutes. The sudden drop in temperature will cause your pancake to deflate.
• Serve Immediately: Dutch Babies are at their absolute best fresh out of the oven when they are still beautifully puffed. While they are still delicious after a few minutes, the impressive rise will gradually diminish.
• Customize Your Toppings: Feel free to experiment! Other great savory toppings could include crumbled bacon or sausage, sautéed mushrooms, caramelized onions, sun-dried tomatoes, or even a drizzle of pesto.

Can I Reheat the Dutch Baby?

The unrivaled charm of a Dutch Baby lies in its fresh-from-the-oven puffiness and crisp edges. For that reason, it is always recommended to serve it immediately after baking. Since the batter comes together so easily and quickly, I generally do not recommend making the entire dish ahead of time. However, if circumstances require you to prepare it in advance, you can reheat a whole Dutch Baby in a 350˚F (175˚C) oven until it’s warmed through, though it won’t regain its original dramatic puff.

What if I Have Leftovers?

Should you find yourself with a slice or two leftover (a rare occurrence, I assure you!), they can be gently reheated. Simply pop a slice into the microwave for about 15 to 20 seconds, or until warmed through. While the texture will be softer and less puffy than when freshly baked, the flavors will still be delightful.

For your next brunch spread, consider pairing this savory masterpiece with a sweet alternative like these delightful peach pancakes with whipped mint butter to offer a perfect balance of flavors for all palates.

Want more fantastic breakfast ideas for springtime and beyond? Be sure to check out my comprehensive list of Easter breakfast ideas for a full round-up of both sweet and savory meals that are perfect for any festive occasion!

And for an extra special sweet treat, especially around Easter, consider whipping up a batch of these simple and fluffy mini eggs cookies! They feature my favorite candy and are absolutely irresistible.

Savory Dutch Baby

An airy, light, and savory breakfast dish that is incredibly easy to make, perfect for a show-stopping brunch. The fluffy batter comes together effortlessly in the blender!

Prep Time:
10 minutes mins

Cook Time:
35 minutes mins

Total Time:
45 minutes mins

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Equipment

• 9-inch Cast Iron Skillet
• Silicone Baking Mat
• Half Sheet Pan
• Cutting Board
• Chef’s Knife
• Blender

Ingredients

Roasted Cherry Tomatoes

• 1 1/2 cups cherry tomatoes halved
• 2 tsp olive oil
• Salt and pepper

Dutch Baby

• 4 Tbsp unsalted butter melted, divided
• 4 large eggs room temp
• 2/3 cups whole milk room temp
• 2/3 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 Tbsp chopped fresh basil + more for topping
• 1 Tbsp chopped fresh thyme leaves

Toppings

• 2 oz goat cheese crumbles
• 1 avocado sliced
• 1/2 cup thinly sliced red onion
• Remaining roasted cherry tomatoes

Instructions

• Preheat Oven & Skillet: Preheat your oven to 450°F (230°C). Place a 10-inch cast iron skillet in the oven for at least 10 minutes to heat thoroughly.
• Roast Tomatoes: While the oven and skillet are preheating, prepare the tomatoes. Add halved cherry tomatoes to a medium bowl with 2 teaspoons of olive oil. Season lightly with salt and pepper, tossing to coat. Spread the tomatoes in an even layer on a baking sheet lined with a silicone mat or parchment paper. Bake for 10 minutes until tomatoes are softened and slightly caramelized. Remove from oven and set aside.
• Make Batter: In a blender, combine 2 Tbsp of the melted butter, room-temperature eggs, milk, all-purpose flour, salt, black pepper, and the chopped fresh basil and thyme. Blend on high for 30 seconds to 1 minute until the batter is completely smooth and no clumps of flour remain.
• Bake Dutch Baby: Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 Tbsp melted butter to the pan, swirling quickly to coat the pan evenly. Immediately pour the smooth batter into the hot skillet and place it back in the center of the oven. Bake for 20 to 25 minutes, or until the Dutch Baby is dramatically puffed and golden brown on top. DO NOT OPEN THE OVEN DOOR during baking to prevent deflation.
• Serve & Top: As soon as the Dutch Baby is done, remove the skillet from the oven. Immediately top the warm pancake with goat cheese crumbles, the roasted tomatoes, sliced avocado, thinly sliced red onion, and a final sprinkle of freshly chopped basil. Serve immediately to enjoy its best texture and flavor.

Category:
Breakfast, Brunch, Savory Pancake