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+ servings
5 from 1 vote

Easy Savory Dutch Baby

Soft, buttery and tender pancake - this is how I'll describe this savory dutch baby. It takes only 30 minutes to make and it's a perfect breakfast treat.
Servings 2
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


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

For serving

  • 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.
Course: Breakfast
Keyword: bacon, breakfast, eggs, healthy, quick meals, tomatoes