5.0 from 9 votes
Savory Dutch Baby Pancake Recipe
Dutch Baby Pancakes don't have to always be sweet; in this Savory Dutch Baby recipe you'll find tons of garlic, fresh herbs, and Parmesan flavor for a filling breakfast or brunch recipe! By simply combining some eggs, flour, and milk in a cast-iron skillet you'll get the fluffiest pancake with a crusty edge and an egg-custard middle.
Prep Time
10 mins
Additional Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 267 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 4 Tbsp. butter salted
- 4 large eggs room temperature
- ½ cup milk regular or full-fat plant-based
- ¾ cup flour all purpose or gluten-free 1-to-1 blend
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 1 Tbsp. fresh herbs finely chopped
- 2 cloves garlic finely minced
- ½ Parmesan Cheese shredded, divided
- 2 cups arugula optional
- Lemon wedges optional
Instructions
- Melt Butter: Add butter to a 10-inch cast iron skillet and place on the middle rack in the oven. Turn the temperature to 425 degrees. The butter should be melted by the time the oven has heated up. Check on it after 10 minutes to ensure the butter does not burn.
- Combine Ingredients: Whisk together room temperature eggs, milk, salt, and black pepper in a large bowl for 1 minute. Sift in the flour and add the herbs. Whisk until everything is well combined.
- Heat the Garlic: Once butter has melted, add minced garlic to the skillet and return to oven for 30 seconds, or until garlic becomes fragrant. Remove from the oven and stir promptly so the garlic does not brown.
- Bake the Dutch Baby: Pour the Dutch baby batter into the hot skillet and sprinkle with ⅓ cup Parmesan cheese. (Reserve the remainder for serving.) Return the cast iron skillet to the oven for 23-25 minutes, or until it has bubbled up and the edges are golden.
- Serve the Dutch baby with arugula, remaining Parmesan cheese, and lemon wedges.
Cup of Yum
Notes
- Prep-Ahead Instructions:
- You can shred the cheese and chop the herbs the day before.
- Storage Directions:
- If you have leftovers, keep them in an airtight container in the fridge for up to 4 to 5 days. For the best results, do not store the toppings on the pancake. They should last in a freezer safe bag or container for up to 1 to 2 months. These warm up beautifully in a skillet on the stove over medium heat or in the oven at 300°F. You can use a microwave, but they might get soggy.
- Recipe Tips:
- Be a little salty. Grab salted butter for the most flavor.
- Get it hot. Let the pan and butter get super hot while the oven is preheating.
- Work quick. Don't leave the pan out of the oven for too long.
- Make it yours. Use your favorite herbs for the tastiest Dutch baby.
- It's a giant pancake. Don't forget your favorite toppings, just like the breakfast classic.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
196mg
(65%)
Sodium
418mg
(17%)
Potassium
147mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1220IU
(24%)
Vitamin C
7mg
(8%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 418mg | 17% |
| Potassium | 147mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.