This post may contain affiliate links. Please read my disclosure.
This savory Dutch baby is loaded with cheddar cheese, chives, thyme and prosciutto – making it an easy but tasty breakfast or brunch.
I had never had a Dutch baby until I came across a raspberry lemon one at Half Baked Harvest. Don’t get me wrong, I knew about them but thought they were more complicated to make. However, they are actually quite easy to make. It is just important to have a cast iron skillet in order to get the puff out of the German pancake.
Since learning how to make a Dutch baby, I’ve made quite a few – but always ones that leaned on the sweet side. Today I felt like mixing it up and making one more on the savory side. What is great about Dutch babies is the standard batter is the same and you really can just customize the additional flavors based on what you have in your pantry or what you’re craving.
So even if you don’t want prosciutto in yours, hopefully this inspires you to make your own version. Hope you enjoy!
What Ingredients are in this Savory Dutch Baby Recipe?
- Unsalted butter
- Eggs
- Milk
- All-purpose flour
- Salt
- Cheddar cheese
- Chives
- Thyme
- Prosciutto
How to Make a Savory Dutch Baby
- Add 2 tbsp melted butter, eggs, milk, flour and salt to a blender.
- Blend on high for 1 minute or until batter is smooth.
- Stir in cheddar cheese, chives and thyme.
- Place iron skillet in 450°F and add 2 tbsp melted butter. Once butter is melted, pour in batter. Quickly sprinkle prosciutto throughout batter.
- Bake in oven at 450°F for 20 minutes. Reduce heat to 300°F and bake for another 5 minutes. DO NOT open the oven at all while baking, otherwise the Dutch baby won’t rise.
What is a Dutch Baby?
It’s in between a pancake and Yorkshire pudding. Meaning it’s pancake batter but instead of cooking on the stove top you throw the batter in a hot skillet and cook in the oven and let it puff up like Yorkshire pudding. Trust me, after on bite of this savory Dutch baby, you’ll be converted.
Tips to Make a Dutch Baby
- Room Temperature Ingredients: If time permits, make sure the butter, eggs and milk are room temperature.
- Mix Well: It’s important to make sure all of the ingredients are mixed well, which is why a blender works great. But you can go old school and just use a wooden spoon to mix everything.
- Preheat the Skillet: It’s important to preheat the skillet so it’s ready as soon as the batter hits the pan. This contributes to the browning on the bottom of the pancake and its rise. If you have time, let the skillet sit in a heated up oven for at least 30 minutes before adding butter, then the batter.
- Use Cast Iron: Cast iron skillets are meant for dutch babies. If you don’t have a cast iron skillet, make sure you are using a pan that can go in the oven.
- Make Batter Ahead of Time: If you want a really tall pancake, make the batter ahead of time and place in airtight container in the fridge overnight. You can actually keep batter in fridge for up to 3 days before using it.
Other Breakfast Recipes
- Raspberry Lemon Dutch Baby
- Mini Ham and Cheese Quiche
- Lemon Ricotta Waffles
- Corned Beef Hash
- Bacon Cheddar Waffles
If you’ve tried this Savory Dutch Baby or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Savory Dutch Baby
Ingredients
Savory Dutch Baby
- 4 tbsp unsalted butter
- 4 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp chives, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup diced prosciutto
Instructions
Savory Dutch Baby
- Preheat oven to 450°F. Place 2 tbsp butter in 12" cast iron skillet and put the skillet in the oven.
- While skillet is heating up, add remaining 2 tbsp melted butter, eggs, milk, flour and salt to blender and blend on high for 1 minute or until batter is smooth. Stir in cheese, thyme and chives. Remove skillet from oven and pour batter in. Sprinkle prosciutto on top of batter.
- Bake for 20 minutes and then reduce temperature to 300°F and bake for another 5 minutes. DO NOT open oven during the first 15 minutes or the pancake might deflate. Remove when pancake is puffed and brown on top.
Notes
- Room Temperature Ingredients: If time permits, make sure the butter, eggs and milk are room temperature.
- Mix Well: It’s important to make sure all of the ingredients are mixed well, which is why a blender works great. But you can go old school and just use a wooden spoon to mix everything.
- Preheat the Skillet: It’s important to preheat the skillet so it’s ready as soon as the batter hits the pan. This contributes to the browning on the bottom of the pancake and its rise. If you have time, let the skillet sit in a heated up oven for at least 30 minutes before adding butter, then the batter.
- Use Cast Iron: Cast iron skillets are meant for dutch babies. If you don’t have a cast iron skillet, make sure you are using a pan that can go in the oven.
- Make Batter Ahead of Time: If you want a really tall pancake, make the batter ahead of time and place in airtight container in the fridge overnight. You can actually keep batter in fridge for up to 3 days before using it.
Big fan of prosciutto!