Breakfast Savory Dutch Baby Pancake 5 from 1 vote Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Make breakfast bolder with my Savory Dutch Baby Pancake, which is puffy and full of flavor. By Gemma Stafford | February 28, 2017 | 15 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. 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. 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. 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! Try These Recipes! Pumpkin Cinnamon Rolls With Pumpkin ButterCozy And Scrumptious Pumpkin WafflesHow to Make Morning Buns from My New Cookbook!Smoked Salmon Cream Cheese Watch The Recipe Video! Play Savory Dutch Baby Pancake Recipe 5 from 1 vote Print Recipe Add to Favorites Loading… 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 Breakfast Stovetop Frying Pan Oven Prep Time 15 minsCook Time 20 minsTotal 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 temperature¾ cup (6floz/170ml) milk3 tablespoons (1½oz/45g) butter, melted, divided½ cup (2 ½oz/71g) all-purpose flour2 tablespoons cornstarch½ teaspoon salt½ teaspoon freshly ground black pepperFor topping: Smoked salmonAvocadoDillCreme 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.