Description
This Savory Dutch Baby Pancake recipe is a delightful oven-baked dish featuring a fluffy, golden pancake infused with fresh herbs, garlic, and Parmesan cheese. Finished with peppery arugula and a squeeze of lemon, it’s a perfect savory breakfast or brunch option that serves 4.
Ingredients
Scale
Base Ingredients
- 4 Tbsp. butter (salted)
- 4 large eggs (room temperature)
- ½ cup milk (regular or full-fat plant-based)
- ¾ cup flour (all purpose or gluten-free 1-to-1 blend)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
Flavorings
- 1 Tbsp. fresh herbs (finely chopped)
- 2 cloves garlic (finely minced)
- ½ cup grated Parmesan cheese (shredded, divided)
Optional Toppings
- 2 cups arugula
- Lemon wedges
Instructions
- Melt Butter: Add the butter to a 10-inch cast iron skillet and place it on the middle rack in a preheated oven set to 425°F (218°C). Allow the butter to melt completely as the oven heats up, checking around 10 minutes to ensure it doesn’t burn.
- Combine Ingredients: In a large bowl, whisk together the room temperature eggs, milk, salt, and black pepper for about 1 minute. Sift in the flour, add the finely chopped fresh herbs, and whisk again until the batter is smooth and well combined.
- Heat the Garlic: Once the butter has melted in the skillet, add the minced garlic and return the skillet to the oven for 30 seconds, or until the garlic becomes fragrant. Remove the skillet promptly and stir the garlic gently so it doesn’t brown.
- Bake the Dutch Baby: Pour the prepared batter into the hot skillet over the melted butter and garlic. Sprinkle ⅓ cup of the grated Parmesan cheese evenly on top. Place the skillet back in the oven and bake for 23-25 minutes until the pancake has puffed up and the edges are deep golden brown.
- Serve: Remove the skillet from the oven. Serve the Dutch baby topped with the remaining Parmesan cheese, fresh arugula, and lemon wedges for squeezing. Enjoy warm!
Notes
- Use a preheated cast iron skillet for the best puff and texture.
- If you prefer a dairy-free version, substitute butter with plant-based butter and milk with your favorite plant milk.
- Fresh herbs like thyme, parsley, or chives work well in this recipe.
- Watch the garlic closely during step 3 to prevent burning and bitterness.
- The Dutch baby is best served immediately to enjoy its crispy edges and tender center.
