Breakfast

Savory Dutch Baby Pancake

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Make breakfast bolder with my Savory Dutch Baby Pancake, which is puffy and full of flavor.
Savory Dutch Baby- Shake up your regular breakfast routine with this Savory Dutch Baby

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!

Watch The Recipe Video!

Savory Dutch Baby Pancake Recipe

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3 large eggs, room temperature ¾ cup (6floz/180ml) milk 3 tablespoons (1½oz/45g) butter, melted, divided ½ cup (2 ½oz/75g) all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt ½ teaspoon freshly ground black pepper To decorate Smoked salmon Avocado Dill Creme fraiche
Author: Gemma Stafford
Servings: 6
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
3 large eggs, room temperature ¾ cup (6floz/180ml) milk 3 tablespoons (1½oz/45g) butter, melted, divided ½ cup (2 ½oz/75g) all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt ½ teaspoon freshly ground black pepper To decorate Smoked salmon Avocado Dill Creme fraiche
Author: Gemma Stafford
Servings: 6

Ingredients

  • 3 large eggs, room temperature
  • ¾ cup (6floz/170ml) milk
  • 3 tablespoons (1½oz/45g) butter, melted, divided
  • ½ cup (2 ½oz/71g) all-purpose flour
  • 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. 

 

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vanisha
3 years ago

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?!

AGeorge
2 years ago

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 years ago

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

Pat Robertson
3 years ago

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

Missati
3 years ago

Hello,
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 ^^)

Thanks,
Mélusine 🙂

vanisha
3 years ago

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

nabeel ahmad
3 years ago

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… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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