Any time you want to make something scrumptious for breakfast or brunch and it’s not fluffy pancakes – this Savory Dutch Baby is next in line. It’s a mash-up between a crepe, a pancake and a popover – buttery, soft, kinda fluffy and extremely easy to make. You just have to bring your blender and your oven safe skillet to the party.
I love to watch my pancake puff up as it cooks, even though I know it will collapse back into the pan a little bit when I take it out. However, the end result is super delicious.
How to make this Dutch Baby Pancake
This recipe calls for just 30 minutes of your time and gets you an incredibly tasty breakfast or brunch – or really any meal. The ingredients used in this dutch baby are basic, so I’ll bet you already have them on hand.
- Preheat your oven and heat your oven safe skillet with butter for 5 minutes. This will help your pancake to puff up. In addition, you’ll get some crunchy, golden-brown edges.
- Combine the dutch baby ingredients in a blender and mix them until a smooth, clump-free batter forms.
- Pour the batter in the hot skillet and bake for 20-25 minutes or until puffed up.
- Serve your pancake with your desired toppings.
For a perfectly baked pancake it’s crucial to let the oven door closed in the first 15 minutes of cooking. Otherwise, the dutch baby will deflate. I know it’s hard not to peek! But instead, you can get your savory ingredients ready in the meantime.
For this savory version of the dutch baby pancake, I chose to serve it with fried eggs, crispy bacon, cherry tomatoes, lots of grated Parmesan cheese and chopped fresh parsley. You can top this pancake with almost any leftovers from your refrigerator. Do you still have some leftover smoked salmon and cream cheese? A handful of baby spinach or rucola? The options are almost endless, so feel free and add your favorite toppings.
You could also make this pancake sweet, but more on that later (but let me tell you it involves powdered sugar and lots of fruits). Some other breakfast ideas you could try – Apple Onion Quesadillas or this Baked Zucchini Omelette Recipe.
Easy Savory Dutch Baby
For the dutch baby
- 3 tbsp unsalted butter divided
- 2 large eggs room temperature
- 1/3 cups milk room temperature
- 1/3 cups flour all-purpose
- 1/4 tsp salt
- 1/2 cups cherry tomatoes halved, to serve
- 2 eggs to serve
- 4 bacon strips to serve
- Parmesan cheese grated, to serve
- black pepper freshly ground
- fresh parsley to serve
- Preheat oven to 450°F. Place 1 tbsp unsalted butter in your 9 inch oven safe skillet and heat it in the oven for 5 minutes.
- Add eggs, milk, flour, salt and 2 tbsp melted butter in a blender. Mix on high speed for 1 minute or until the batter is smooth.
- Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the pan in the oven and bake for 20-25 minutes or until the pancake is puffed and brown around the edges. Don't open the oven door during the first 15 minutes of baking or you might deflate the pancake.
- You can top your dutch baby with cooked eggs and bacon, cherry tomatoes and grated Parmesan cheese.