This Savory Dutch Baby Pancake is a showstopper that’s as easy as it is impressive. In just 35 minutes, you’ll create a golden, puffy masterpiece with a crisp exterior and a tender, custardy center. Infused with rich, savory flavors, it’s perfect for breakfast, brunch, or even a quick dinner. The aroma of herbs and melted cheese will fill your kitchen, promising a meal that’s both comforting and indulgent.
Every bite offers a delightful contrast of textures—crunchy edges giving way to a soft, airy interior. Customize it with your favorite toppings like caramelized onions, fresh herbs, or a drizzle of tangy sauce. It’s a versatile dish that’s sure to become a go-to for its simplicity and wow factor.
Ingredients for Savory Dutch Baby Pancake
- 3 large eggs (room temperature)
- ¾ cup (6 fl oz/170 ml) milk
- 3 tablespoons (1½ oz/45 g) butter, melted, divided
- ½ cup (2½ oz/71 g) all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- For topping:
- Smoked salmon
- Avocado (sliced)
- Fresh dill
- Crème fraîche (or sour cream as a substitute)
Step-by-Step Instructions
- Preheat your oven to 450°F (225°C). Place a medium ovenproof skillet in the center of the oven and let it heat for 10 minutes.
- In a large bowl, beat the eggs until they are thick and fluffy, about 2 minutes.
- Gradually stream in the milk and 2 tablespoons of the melted butter while whisking continuously.
- Add the flour, cornstarch, salt, and pepper. Whisk just until the batter is combined (do not overmix).
- Carefully remove the hot skillet from the oven. Swirl the remaining 1 tablespoon of butter in the skillet to coat it evenly. The butter will brown quickly, so work fast.
- Immediately pour the batter into the skillet and return it to the oven.
- Bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges. It will begin to deflate as soon as it comes out of the oven.
- Top the pancake with sliced avocado, smoked salmon, fresh dill, and a dollop of crème fraîche. Serve immediately.
- Store any leftovers in the fridge, covered, for up to 1 day.
Creative Toppings to Elevate Your Dutch Baby
While smoked salmon, avocado, dill, and crème fraîche make a classic combo, feel free to get creative! Try caramelized onions and goat cheese for a savory twist, or roasted cherry tomatoes and fresh basil for a burst of flavor. For a sweet-savory balance, drizzle with honey and sprinkle with crispy bacon. The possibilities are endless!
Perfect Pairings for a Complete Meal
This Dutch baby pancake shines as a brunch centerpiece, but it’s also great for dinner. Pair it with a simple green salad tossed in lemon vinaigrette or a side of roasted asparagus. For brunch, serve alongside poached eggs or a fruit platter to round out the meal.
Mastering the Skillet for Flawless Results
Using a preheated ovenproof skillet is key to achieving that golden, puffed-up pancake. A cast-iron skillet works best for even heat distribution, but a stainless steel skillet will also do. Just make sure it’s hot before adding the batter to ensure a crispy edge and tender center.
Quick Tips for Busy Cooks
To save time, measure and prep all ingredients before starting. If you’re making this for a crowd, consider doubling the recipe and using two skillets. For an even quicker version, skip the toppings and enjoy the pancake plain with a sprinkle of Parmesan cheese or a drizzle of hot sauce.
Storing and Reheating Like a Pro
While this pancake is best served fresh, leftovers can be stored in an airtight container in the fridge for up to one day. To reheat, place it in a preheated 350°F (175°C) oven for 5-7 minutes to restore its crispiness. Avoid microwaving, as it can make the pancake soggy.
Savory Dutch Baby Pancake
Equipment
- medium ovenproof skillet
- large bowl
Ingredients
- 3 large eggs, room temperature
- ¾ cup milk (6floz/170ml)
- 3 tablespoons butter, melted, divided (1½oz/45g)
- ½ cup all-purpose flour (2 ½oz/71g)
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For topping:
- Smoked salmon
- Avocado
- Dill
- Creme fraiche
Instructions
- Place a medium ovenproof skillet in the center of the oven and preheat oven to 450oF (225oC). Let skillet heat for 10 minutes.
- In a large bowl, beat the eggs until thick, about 2 minutes.
- Once fluffy gradually stream in milk and 2 tablespoons of butter.
- Add flour, cornstarch, salt, and pepper and whisk just to combine.
- Carefully remove skillet from the oven and swirl remaining 1 tablespoon of butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).
- Bake pancake until puffed and brown around edges, 15-20 minutes. It will begin to deflate as soon as it comes out.
- Top with avocado, smoked salmon, dill and creme fraiche. Serve immediately. Cover and store leftovers in the fridge for 1 day.
