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Savory Dutch Baby- Shake up your regular breakfast routine with this Savory Dutch Baby

Savory Dutch Baby Pancake

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Hi Bold Bakers!

Breakfast being the most important meal of the day means there should be no scrimping. Sure, cereal is a go-to for busy mornings when you are running late but how about those weekend days when you don’t have to rush and can take the time to make something special? That’s where my Dutch Baby Pancake comes in. Also, since today is Pancake Tuesday (aka Fat Tuesday) this recipe is perfect timing.

A Dutch Baby is what you would get it you mix a pancake with a popover. It’s puffy, light and full of flavor. They are most commonly served as a sweet breakfast but they are equally good as a savory dish.

Once you make your Dutch Baby Pancake you can top it with any of your favorite ingredients. Personally, my go-to breakfast includes smoked salmon so I decorated my Dutch Baby with salmon, avocado and creme fraiche. What are your favorite flavors? Are you partial to eggs and ham or bacon and spinach?  You can get creative with your toppings. As my mother would say “paper never refused ink,” meaning put whatever you want on there.

When making the batter you want to whip up your eggs well. I did this using my KitchenAid Ultra Power Hand Mixer. It is powerful and gives you light, fluffy eggs that you are looking for.

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Dutch Babies are traditionally baked in a cast iron skillet. I used my well-seasoned Lodge Cast Iron Skillet. If you want one cast iron skillet to last you a lifetime then this is it.

If you like to prepare your meals ahead of time then make the Dutch Baby batter up the night before then when you wake up pop it into the oven for an impressive and best of all, stress-free breakfast.

I served my Dutch Baby on a beautiful Tag Turquoise Sonoma Salad Plate. I loved the color and the fact that they are really durable.

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I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family. Treat yourself to something special this Pancake Tuesday and whip up this Savory Dutch Baby for everyone to enjoy!

Get the full written recipe on The Inspired Home website!



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Vickie Fish
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. AGeorge on August 18, 2018 at 2:43 am

    For your Dutch Baby recipe, would you seperate the eggs and whip the whites then fold in the yokes? Or just use a hand mixer for all the eggs together? Also, could you add flavoring, like extracts or squeezed lemon straight to the mix before baking?

  2. Vickie Fish on April 22, 2018 at 5:35 pm

    I love Dutch babies keep saying gonna do savory but we end up doing sweet lol I take blue berries Nd cook them down a bit then put on the dutchbaby

    • Gemma Stafford on April 23, 2018 at 2:16 am

      hi Vickie,
      I can see nothing wrong with that! Blueberries reall change their flavor when they are warmed, delicious.
      Gemma 🙂

  3. Pat Robertson on June 30, 2017 at 9:24 am

    Cannot find the written recipe. How do I get it?

  4. Missati on May 31, 2017 at 9:44 am

    Can you tell me if you use salted butter or unsalted butter in your recipe generally? I imagine that it depends so… I don’t know which kind of butter I need to use. I tried one of your pancake recipe and it was too salty (but delicious ^^)

    Mélusine 🙂

    • Gemma Stafford on May 31, 2017 at 9:59 pm

      Hi Melusine,

      I always use salted butter and I don’t alter the amount of salt. It’s just what I do 🙂

  5. vanisha on March 2, 2017 at 5:17 am

    I ate a bunch of words in the comment cuz I was so excited while writing apologies

  6. vanisha on March 2, 2017 at 5:14 am

    Hi gemma,
    Yesterday me and my friends a whole lot of pancakes…literally every kind ever [except the pork one] and I couldn’t believe each one of them tasted perfect…my friends had a great time because you..and literally every recipe we followed, turned out just like yours….my mom couldn’t believe we make such variety…….we actually decided we are gonna do this again except we’ll make cheesecakes that time….
    Thank you so so much!!
    Hope I don’t sound too weird

    Ps: could you please please give me a nutella cheesecake recipe?!

    • Gemma Stafford on March 3, 2017 at 12:08 pm

      Well Vanisha, it does sound like you had fun, and that you have a great Mom, who was there to guide you.
      There is a microwave Nutella Cheesecake recipe here (, this may be a good place to start!
      I will add your request ot my list, thank you,
      Gemma 🙂

  7. nabeel ahmad on March 1, 2017 at 12:15 am

    Hi Gemma , a very very good good, morning
    Today I am going to give you a surprise!
    Last night me and some of my cousins junior group of cooking who like your recipes very much celebrated a bread day,
    And we made many of the breads you make
    churros, croissants, empanadas, , cinnamon roles, pizzas scones, irish sones, and beignets!
    We had invited our whole family for the feast
    The deities were all fat
    Our mummies had gone all mad
    but they were happy at last
    I have put a collage on the photo section up there. Please see it

    • Gemma Stafford on March 1, 2017 at 1:46 pm

      Hi there Nabeel,
      This sounds like so much fun. I checked the photos, but I am not sure they were there, but perhaps under all of the names, there were some really great photos today.
      What makes me so happy is that you guys had fun, and your mummies were proud, and happy. that is what life should be all about.
      Thank you for letting me know,
      Gemma 🙂

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