Weekends are for breakfasting + brunching. That’s just a fact. It’s a time to be able to take a little more time in the morning to cook a great meal. Today we’re properly breakfasting by making this Herb and Cheese Dutch Baby!
Dutch babies aren’t difficult to pull together, but sometimes the rise aspect can be a little finicky. The trick is to make sure the batter is thin + lump less and that the pan you’re adding the batter to is nicely greased and piping hot. If you follow those basic guidelines you’ll get a light, airy and delicious Dutch baby and you can proceed to properly Breakfast! :) Enjoy! xx, Jenny 
Savory Dutch Baby
This savory Dutch baby is filled with melty mozzarella and fresh chives—simple, delicious, and seriously impressive on any brunch, lunch, or dinner table.
Servings:
INGREDIENTS
- 3 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup all purpose flour
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted and cooled
- 1/2 cup shredded mozzarella
- 1 tablespoon sliced chives
INSTRUCTIONS
- Preheat oven to 425˚F.
- Place a 10” cast iron skillet into the oven and preheat.
- Place eggs, milk, flour, salt, and 2 tablespoon butter into the well of a blender and blend for 2 minutes, ensuring the batter is thin and smooth. Set aside.
- Pour remaining butter into the hot skillet and swirl to coat the entire surface.
- Pour the batter into the skillet and sprinkle with cheese.
- Bake the Dutch baby for 20 to 25 minutes or until puffed around the edges and cooked through.
- Remove from oven and top with sliced chives.
NOTES
- *Makes 1 (12”) Dutch Baby
Calories: 181kcal Carbohydrates: 9g Protein: 7g Fat: 13g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 123mg Sodium: 297mg Potassium: 87mg Fiber: 0.3g Sugar: 1g Vitamin A: 486IU Vitamin C: 0.3mg Calcium: 91mg Iron: 1mg
CUISINE: german
KEYWORD: german pancake recipe, savory breakfast, savory german pancake
COURSE: Breakfast, brunch
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This looks so good! What do you serve with it to make it a meal?
If you’re going for a bunch vibe you can serve it with a mixed green salad. Bacon is also nice to serve alongside the dutch baby!
Have you ever experimented with a gluten free flour such as almond or coconut? Would be curious to know if you can get similar results for a beautiful baby.
Hi! I actually haven’t tried almond or coconut flours for this recipe
Any reason I couldn’t add some ham or bacon to this?
Nope, no reason! I would just add it to the center of the Dutch baby, like the herb and cheese, and not the batter, so you don’t weigh it down!
This looks so good, but one family member is lactose-intolerant. Do you have any ideas on how I might make this dairy-free?
Use lactose-free/reduced milk and a very aged hard cheese…The more the cheese is aged the less lactose remains. (So, soft cheeses like Brie or cream cheese will have the highest lactose content. There are also Lactase Enzyme pills that can be purhased OTC to take with the first bite of a food containing lactose. It allows the person’s system to digest the lactose (milk sugar).
Genius! I never thought to make my Dutch Baby savory. Bravo!
This looks so yummy!
Rachael xx.
theteacozykitchen.blogspot.co.uk
Delicious! My favorite Dutch Baby I have ever made. Loved the cheese and herbs and I topped with a little fresh arugula. So good!!
Yes! Love the arugula addition for sure!
I’ve made a ton of Dutch Babies in the past and this is by far my favorite.
So happy to hear that!