Savory Dutch Baby Pancake with Fresh Herbs + Parmesan

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A savory Dutch Baby Pancake with fresh herbs, black pepper, and a generous sprinkle of parmesan cheese? Yes, please! The crispy edges and custardy center make this truly special. Bake in an ovenproof skillet and enjoy for breakfast or brunch. Also good for dinner or late night snack.

What is a Savory Dutch Baby Pancake?

A Dutch Baby Pancake is a puffy pancake that’s baked in a pan. A cross between a Yorkshire pudding, crepe, and popover, it can be enjoyed sweet or savory. For this savory version, the eggy batter contains chopped fresh herbs and a shower of parmesan cheese. The perfect combination of salty, herby, and rich!

If you love all things savory, this Dutch Baby is for you. Inspired by German pancakes, it’s basically a blank canvas for your favorite flavors.

The herbs add deep earthy flavor and aroma. The parmesan cheese melts into a sharp, salty crust that sits on top of the custard in the center. The black pepper adds a subtle spicy bite. And you can’t forget about the tall crispy edges! YUM!

Enjoy for breakfast or brunch. But this also makes a great dinner with a simple green salad. Or as a snack when feeling peckish. Good any time of day or night. A great recipe when you have fresh herbs on hand or when the fridge is bare.

Amazingly, Dutch Babies are easy to make. All you need is a hot skillet and hot oven. And do not peek while baking! Part of the charm is the batter that magically rises over the rim to create a dramatic poof of pleasure. It will deflate all too quickly but the edges will stay crisp.

Ingredients

Eggs. Use the best you can find. I recommend Free Run Organic Eggs for their flavor, structure, and color.
Milk. Any kind of milk works well: whole milk, 2%, or 1%. Plant milks (soy milk, oat milk, almond milk, etc.) and skim milk (non-fat) also works but it won’t get as puffy.
Flour. Regular all purpose flour. *For a gluten-free version, you can safely substitute gluten-free flour in a 1:1 ratio. I use Bob’s Red Mill 1:1 Gluten Free Baking Flour (affiliate).
Fresh herbs. Use a combination of fresh herbs like rosemary, thyme, parsley, and chives. FYI: instead of buying all the herbs separately, look for a packet of fresh herbs labeled “Poultry Herb Blend.” It usually contains a mixture of parsley, thyme, and rosemary.
Parmesan Cheese. Salty and nutty. Freshly grated is best. Can be swapped with Grana Padano.
Black Pepper. Freshly ground black pepper adds earthiness and subtle bite.
Flaky Sea Salt. The perfect finishing touch. I use Maldon Flaky Sea Salt (affiliate) or Truffle Flaked Sea Salt (affiliate).

How to make a Savory Dutch Baby

Preheat. Place cast iron skillet into the oven. Heat both the oven and the skillet to 450F/232C.
Make batter. In a large bowl, add the eggs and whisk until well combined. Add flour and whisk until smooth. Then add milk, chopped fresh herbs, salt, and black pepper. Whisk again.
Add batter to skillet. When the oven has reached 450C/232C, remove the skillet from the oven with oven mitts. Be careful! It will be hot! Close the door quickly to prevent heat from escaping the oven. Melt butter in the skillet and swirl around. The butter will sizzle and brown. Using a silicone spatula, scrape the eggy batter into the hot pan. Sprinkle the parmesan cheese over the top of the pan. Immediately transfer back to the preheated oven.
Bake. Bake until puffy and golden brown, about 15 minutes. Do not open the oven door or it will deflate!
Serve. Remove from the oven. Garnish with freshly grated parmesan cheese, a few cranks of freshly ground black pepper, and flaky sea salt or truffle salt. Serve immediately. Enjoy!

PRO Tips

Use room temperature eggs + milk. They will give you the most rise.
Use a blender or food processor. If the batter clumps too much, whizz everything in a blender or food processor until smooth.
Make sure to preheat the oven + skillet. For best results, you will need a sizzling hot skillet and oven. Be careful when handling and be sure to use oven mitts.
Do not open the oven! While the Dutch Baby bakes, it is very important to keep the oven door closed. Even a small change in oven temperature will deflate the puffy pancake.

savory dutch baby with fresh herbs and parmesan cheese

Helpful Kitchen Tools

Cast Iron Skillet. The best choice for Baby Dutch Pancakes. Cast iron is a great heat conductor and ensures a dramatic poof. I recommend either a 10-inch skillet (affiliate) which bakes taller edges with custardy center or 12-inch skillet (affiliate) which bakes thinner with crisp edges.
Oven-Safe Baking Dish. If you don’t own a cast iron skillet, any oven safe baking dish also works. Make sure it can withstand heat at 450F/232C. For example, casserole bakeware, pie pans, or metal baking tins.

FAQ

Can I double the recipe?

Yes, this dutch baby recipe easily doubles and bakes in one pan. Make sure to extend the cooking time to 20-25 minutes. I also recommend baking in a 12″ pan. Or, bake in two separate cast iron skillets at the same time.

How do I store leftovers?

Dutch Babies are best eaten on the same day it’s made. But leftovers can be stored in an airtight container in the fridge for 1-2 days. Reheat in the oven or air fryer at 380F/193C until the edges crisp up and the middle is warm, about 5 minutes.

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