Breakfast

Prosciutto Mozzarella Arugula Dutch Baby Recipe

4.84 from 6 votes
Elevate your breakfast with this Prosciutto Mozzarella Arugula Dutch Baby recipe. Enjoy a savory pancake packed with delightful textures.
The Dutch Baby is perfectly baked in a cast iron skillet cooling on a black wire rack. The pancake has golden crispy edges, soft silky custard cheese center, toped with savory prosciutto and fresh green arugula. 3 sets of paste and silverware are in the top left corner.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: The Prosciutto Mozzarella Arugula Dutch Baby is a puffed, deliciously eggy, golden-brown oven-baked pancake loaded with savory prosciutto and creamy mozzarella, set off by peppery arugula.

If you’ve never had a Dutch Baby, you’re in for a treat! It’s a genius mash-up of a popover and a pancake, plus this one is loaded with yummy toppings. And the way it puffs up in the oven is just magical.

A Dutch Baby looks fancy, but it has a quick prep time. You’ll love it for breakfast, brunch, dinner, a snack, or cut into wedges for a creative party appetizer.

Table of Contents

What is Prosciutto, Mozzarella Arugula Dutch Baby?

The Dutch Baby is perfectly baked in a cast iron skillet cooling on a black wire rack. The pancake has golden crispy edges, soft silky custard cheese center, toped with savory prosciutto and fresh green arugula. 3 sets of plates and silverware are in the top left corner for serving.

  • A Prosciutto Mozzarella Arugula Dutch Baby is a billowy, eggy pancake similar to a Yorkshire Pudding or a popover, topped with slices of silky prosciutto, gooey mozzarella, and fresh arugula.
  • German immigrants to the United States in the 19th century made pfannkuchen, a baked pancake, originally served with a sprinkle of sugar and lemon juice.
  • It’s unknown how the name changed to Dutch Baby, but maybe the name stuck because it’s so cute! Also known as a German Pancake or Dutch Puff, this eggy pancake is now popular in both sweet and savory versions.
  • Feel free to check out the Best Homemade Pancake Recipe for a traditional breakfast pancake recipe or Flourless Oat Pancakes for gluten-free needs!

Tools You Need

 

Key Ingredients and Why

  • Whole milk

    • The higher fat content and creaminess of whole milk gives the pancake a plush texture and contributes to the rich taste.
    • Whole milk’s fat content also contributes to a puffy structure.
  • Eggs

    • Eggs provide protein to incorporate and retain air to make the Dutch Baby rise under the heat of baking.
    • Egg yolks work as an emulsifier, binding the ingredients to hold the structure of the Dutch Baby together.
    • Additionally, eggs also contribute to a silky and rich custard interior.
  • Flour

    • The gluten in flour helps form the pancake’s structure.
  • Butter

    • Hot melted butter in the pan gives the Dutch Baby batter the kick-start it needs for a dramatic rise. As the moisture in the batter evaporates, steam puffs up as the Dutch Baby bakes.
    • Butter gives the Prosciutto Mozzarella Arugula Dutch Baby its delectable crispy brown edges and irresistible buttery taste throughout.
  • Mozzarella

    • Mild mozzarella is the ideal match for the salty ham.
    • Melted mozzarella’s stretchy, gooey texture melds deliciously into the pancake.
  • Prosciutto

    • This Italian ham has a rich, meaty, salty taste with a slight hint of sweetness.
    • Because prosciutto is dry-cured, its flavor is deeper than other hams.
  • Arugula

    • Arugula’s fresh and slightly spicy flavor is a prefect balance to the richness from the eggs and cheese.

How to Make Prosciutto Mozzarella Arugula Dutch Baby

  1. Prep

High heat is key to making the extra-fluffy savory pancake. Preheat the oven to 450°F (225°C) and put the cast iron pan in the oven for 8 minutes.

  1. Prepare the batter

Blend the milk, eggs, flour, sugar, and salt in a blender, or whisk in a large bowl to combine.

  1. Make the Dutch Baby

    • Add the butter to the hot pan in the oven and let it melt.
    • Carefully remove the pan from the oven and pour in the batter.
    • Lay the prosciutto and mozzarella on top.
    • Bake for 15 minutes, until golden brown and puffy.
    • Toss arugula with olive oil, salt, and black pepper and place on top.

Can I Make Prosciutto Mozzarella Arugula Dutch Baby in Advance?

  • You can mix the batter and refrigerate it for up to 24 hours.
  • The Prosciutto Mozzarella Arugula Dutch Baby is best eaten on the day it’s made.

FAQs

Should I separate the eggs and whip the whites?

There’s no need to separate them. I generally whip up the eggs together until they are thick and foamy.

Why didn’t my Dutch Baby rise?

  • It’s crucial to preheat the oven and heat your cast iron pan before pouring in the batter.
  • Try letting your batter rest for at least 10 minutes before using it. This helps gluten develop, and that will help make a stronger, puffier structure.
  • Do not open the oven door during baking so the heat is hot and steady enough to make the Dutch Baby rise well.

Why did my Dutch Baby deflate so quickly?

  • That’s the nature of the Dutch Baby! Its lovely puffiness is short-lived, but it is absolutely just as delicious after the steam escapes.

Gemma’s Pro Chef Tips

  • Set up your toppings before removing the buttered skillet from the oven so the process of topping the Dutch baby goes faster.
  • Feel free to experiment with different toppings both sweet and savory.
  • Leftovers can be stored in the fridge for one day but it’s best fresh the day it’s made.
  • Make the batter up to 24 hours in advance.

More Savory Breakfast and Brunch Recipes

A slice of the Dutch Baby was cut from the whole pancake and moved from the cast iron skillet onto a white dinner plate with a fork. The pancake slice is crispy and golden brown on the edges and cheesy soft in the center, packed with flavorful red prosciutto and fresh green arugula.

Prosciutto, Mozzarella, and Arugula Dutch Baby Recipe

4.84 from 6 votes
Elevate your breakfast with this Prosciutto Mozzarella Arugula Dutch Baby recipe. Enjoy a savory pancake packed with delightful textures.
Author: Gemma Stafford
Servings: 4 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Elevate your breakfast with this Prosciutto Mozzarella Arugula Dutch Baby recipe. Enjoy a savory pancake packed with delightful textures.
Author: Gemma Stafford
Servings: 4 servings

Ingredients

  • ½ cup (4 fl oz/ 120 ml) whole milk
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • 3 large eggs, cold
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons (1 ½ oz/ 43 g) butter
  • 6 oz (170 g) fresh mozzarella, sliced
  • 8 to 10 slices prosciutto
  • 1 handful arugula
  • ½ tablespoon olive oil
  • salt and pepper, for seasoning

Instructions

  • Preheat the oven to 450°F (225°C). Heat a 9-inch cast iron skillet in the oven for about 8 minutes.
  • In a blender, combine the milk, flour, eggs, sugar, and salt until smooth. (You can also do this step by hand in a bowl with a whisk)
  • Add butter to the hot pan and close the oven door. Allow the butter to melt for about 30 to 60 seconds.
  • Working quickly, pour the batter into the pan, lay down the slices of mozzarella and prosciutto, and return immediately to the oven.
  • Bake until the pancake is puffed and golden, about 15 minutes.
  • Toss the arugula in the olive oil and season with salt and pepper. Top the Dutch baby with the leaves and serve immediately. Enjoy hot!
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Ginete
11 months ago

Hi Gemma,

Seems so delicious but I don’t have a cast iron skillet. Help !

Ginette

Lori
11 months ago

Absolutely delicious! This Prosciutto Mozzarella Arugula Dutch Baby Recipe has made me a forever fan of savory Dutch Babies. So simple to make, and the baked prosciutto is heavenly! Another winner, Gemma! 😋

Ann B.
Ann B.
1 year ago

Thanks Gemma. I made my first one a few weeks ago with blueberries and powdered sugar. It was sooooo good. After seeing your post, I thinking of a ham, mushrooms and spinach Dutch Baby. 💕

Fatima
Fatima
1 year ago

Hi Gemma!!
Seems so yummy.. only issue is, can’t have Ham in my religion!!! What vegetarian options can we replace it with!!! Egg plant ? Zucchini? Bell peppers?? ( just thinking out loud ) your expert advice plz

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook