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Start your day off with this delicious Savory Dutch Baby! It’s easy to make, customizable, and is a hearty breakfast that will fill you right up!
If you’ve never tried a savory dutch baby, get ready to be blown away, especially if you prefer a savory breakfast. A dutch baby, is a light and fluffy oversized pancake. They are typically made sweet, but this version is made with bright veggies and plenty of fresh herbs for the best flavor.
This recipe is also great because it’s completely customizable! You can use seasonal vegetables or the ones that you have on-hand. I love to add a fried egg on top and fun toppings like salsa and chopped avocado! This savory dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.)
Reasons you’ll love this recipe
- Looks fancy, but it’s so easy to make
- Crispy edges with a soft, melt-in-your-mouth center
- Made with simple ingredients and simple methods
- No need to stand over the stove flipping with this pancake recipe
- It’s versatile – add your favorite toppings
Ingredients you’ll need
- Eggs: The base of the recipe is 3 large eggs.
- All-purpose flour: For the best light and fluffy texture, use all-purpose.
- Almond milk: This will give the batter the perfect consistency. I like to use unflavored almond milk but really any milk will work.
- Seasonings: A mixture of thyme, garlic powder and salt add delicious flavor.
- Vegan butter: The butter is melted in the pan, so nothing sticks. It also provides fat for proper baking.
- Veggies: The veggies that I like to use are tomato, cherry tomatoes, sliced red onion, chopped zucchini. They’re a good mix of sweet, savory and fresh flavor.
How to make this recipe
Follow these simple steps for a well-balanced, hearty morning meal you’ll want to enjoy on repeat.
The batter itself is just a matter of blending a few ingredients in a blender and then pouring into the pan of hot butter and sticking the whole thing in the oven. I’m a fan. Then the filling is simply chopping a few veggies and seasoning them to your liking. Here’s how it all comes together:
- Prep: Preheat oven to 425 degrees.
- Mix ingredients: Combine eggs, flour, almond milk, salt, and thyme in a blender and blend until smooth, about 30 seconds. This mixture can also be mixed by hand if desired.
- Melt butter: In an average sized skillet (cast iron is preferable), place the 4 tablespoons of butter and put the skillet in the oven to melt the butter. Watch the oven and take the skillet out as soon as the butter is fully melted but before it starts to brown or burn.
- Bake the pancake: Pour the batter over top of the melted butter and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges (sometimes in the middle a bit too) and it has a nice golden brown color to it.
- Make the filling: While the dutch baby bakes, make the filling by placing the chopped veggies, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.
- Add topping and serve: Once the dutch baby is done, top it with the sautéed veggies, fresh parsley, avocado, and fried eggs. Enjoy!
Helpful tips
- Pan to use: I use a cast-iron skillet, but you can use any oven-safe skillet that is about 10 inches. You could also use a 3-quart size baking dish, a 10-inch pie dish or a 9-inch square baking pan instead.
- Change from video: In the video, I made the recipe slightly different. I added a clove of garlic in stead of garlic powder and I didn’t include the zucchini solely because I forgot. :)
- The pancake will deflate after baking: It is normal for the pancake to get puffy while in the oven, and then deflate once it’s removed from the oven.
- Add a fried egg: For a boost in protein and flavor, top it off with a fried egg or two. So good!
Frequently asked questions
The main ingredients in a dutch baby pancake are eggs, milk and flour. These are all mixed together with whatever seasonings and add-ins you choose to use. Once cooked you can add sweet toppings like fruit and powdered sugar or savory ingredients like veggies, eggs and/or bacon.
The two are very similar and made with flour, milk and eggs. The difference between the two is that a French crepe is thinner, as its batter uses more milk, and it is not baked in the oven and is cooked in a skillet more like a traditional pancake.
The batter is very quick to whip up, but you can prep it ahead of time to save time in the morning. After blending it, cover and refrigerate it for up to 24 hours before using. There’s no need to bring it to room temperature before baking.
Storage recommendations
This dutch baby is best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to about 3 days. To reheat, microwave it until warm or heat it in the oven or in a toaster oven at 300 degrees F.
More breakfast recipes to try
- Oat Flour Pancakes
- Chocolate Chip Vegan Muffins
- English Muffin Breakfast Sandwich
- French Toast Sticks
As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).
Savory Dutch Baby
Ingredients
For the dutch baby:
- 3 eggs
- ½ cup all-purpose flour
- ½ cup almond milk, unflavored
- ½ teaspoon salt
- ½ teaspoon thyme
- 4 tablespoons vegan butter
For the topping:
- 1 small tomato, chopped
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, you can also just use a second small tomato if you want
- 1 small zucchini, chopped
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
For serving:
- handful of fresh parsley, chopped
- ½ avocado, chopped
- fried egg or 2
Instructions
- Preheat oven to 425 degrees.
- Combine eggs, flour, almond milk, salt, and thyme in a blender and blend until smooth (will only take 30 seconds really). This mixture can also be mixed by hand if desired.
- In an average sized skillet (cast iron is preferable), place the 4 tablespoons of butter and put the skillet in the oven to melt the butter. Watch the oven and take the skillet out as soon as the butter is fully melted but before it starts to brown/ burn.
- Pour the batter over top of the melted butter and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges (sometimes in the middle a bit too) and it has a nice golden brown color to it.
- While the dutch baby bakes, make the filling by placing the chopped veggies, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.
- Once the dutch baby is done, top it with the sautéed veggies, fresh parsley, avocado, and fried eggs. AND ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe sounds relish! But why on earth are you using vegan butter when the recipe calls for eggs? If you’re using eggs, go for the butter!
I appreciate the dairy-free version. Eggs are fine but I’m allergic to dairy so this is awesome! Allergic to gluten, too but I’m going to try it tomorrow with Bob’s red mill 1 to 1 blend *fingers crossed*
OMG! This looks so good! I love your blog and your videos are awesome!
Thanks so much, Vanessa! I’ve been enjoying your blog as well!
Oh my goodness!! This looks so good. I don’t think I’ve ever seen a savory Dutch Baby before.
I hadn’t either until somewhat recently. It’s SO good!
This looks sooo good! I guess you could probably do this with a GF flour blend as well?
I haven’t tried it with this recipe but Bob’s Red Mill has a really great 1-1 gluten free flour mix that is great for things like this!
Yummm I totally need to try this!