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Mother’s Day Menus and Entertaining Tips.
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This Savory Herb Butter Dutch Baby is eggy, perfectly buttery, and seasoned throughout with Parmesan cheese and fresh spring herbs. You can top it simply with a pat of butter, or really do it up with fresh burrata cheese, salty prosciutto, and additional herbs. Each and every bite is full of bright, herby flavor. Great for breakfast, brunch, or lunch. Or…do as I do…and serve this as a fun weeknight breakfast for dinner. Whatever way you go, you can’t go wrong!
{This post is sponsored by Land O Lakes®}
It’s funny, this savory Dutch Baby pancake has been one of my most requested recipes the last few months. You all know how much I love a sweet breakfast. And how much I love a good sweet Dutch Baby (I’ve made many of them). Even though I have countless Dutch Babies on the site, I have yet to make a savory Dutch Baby…until now. Admittedly, I can sometimes have a one-track mind. It can be hard to think outside my go-to flavors and dishes when it comes to developing new recipes. But every time I get myself to try something a little out of my wheel-house, I usually fall in love.
That was very much the case with this very simple, and incredibly delicious, Herb Butter Dutch Baby. A Dutch Baby is kind of a cross between an omelet and a giant pancake. Everything is baked together in a cast iron skillet for a deliciously puffy pleasure! Why it took me so long to make a savory version of my all-time favorite puffy pancake, I’m not sure. But thankfully you guys kept pointing me in the right direction with your countless message requests asking for a more savory Dutch Baby recipe.
And here it is, just in time for Mother’s Day. Which is so perfect, seeing as my mom’s favorite brunch dish is, hands down, a Dutch Baby. Well, really anything eggy she loves…French toast, crepes, popovers. All her favorites.
I tested out a lot of different versions before landing on this exact Herb Butter Dutch Baby. I can say with confidence that it’s pretty much perfect. There are two things that I knew I really wanted to shine through flavor-wise: The fresh herbs and the sweet, salted Land O Lakes® butter. Keep it springy and simple, but keep it good.
The thing that we love most about Dutch Babies is their eggy-ness and their buttery flavor, so using my favorite Land O Lakes® butter in half sticks was an obvious choice for this recipe. The half sticks are SO convenient, as they come in 4-tablespoon-size measurements, which is exactly what this recipe calls for. I like to start out by browning some of the butter in the oven while the skillet preheats and gets hot. This is KEY to getting your Dutch Baby to really puff up.
While that’s happening, blend the batter up, and mix together a little Parmesan cheese and fresh herbs. Once the skillet has been preheated, pour batter in, sprinkle the herbs over top, and then bake.
The key to Dutch Baby success? You must not open the oven during the first 15 minutes of baking. I know it’s so hard to resist checking on your pancake. BUT if you open the oven during these first 15 minutes you run the risk of deflating the pancake. So, no peeking!
Instead, prep your (very savory) toppings. I love mixing some fresh arugula with lemon juice and topping the Dutch Baby with burrata and prosciutto. Not only is this so pretty, and show- stopping, but oh my gosh, it’s also so delicious! Especially when served with a small pat of additional butter. Butter just makes every last bite truly outstanding.
Honestly? I wasn’t sure how I would feel about a savory Dutch Baby, but both my mom and I are now 110% on board. We loved the herby, buttery flavors. And the fresh toppings really sealed the deal.
This will make a great Mother’s Day brunch item, but really, it’s pretty great for any occasion. Whether that’s breakfast, lunch, or dinner. The flavors work any time of day. And the really great thing is that this could not be simpler or quicker to make. It only takes about 30 minutes from start to finish. And you may even have all ingredients on hand right now.
Which means, your Tuesday night should be spent testing out this Savory Herb Butter Dutch Baby. You know, in prep for your Mother’s Day brunching!
If you make this savory herb butter Dutch baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Savory Herb Butter Dutch Baby
Servings: 6 6
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons Land O Lakes® Salted Butter, plus additional butter for serving
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons grated parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil, plus more for serving
- 1 cup baby arugula
- juice of 1/2 a lemon
- 8 ounces fresh burrata cheese, at room temperature
- 2 ounces thinly sliced prosciutto, torn
- dill and black pepper, for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.2. In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain.3. In a small bowl, combine the parmesan thyme, chives, and basil.4. Remove the hot skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.4. Meanwhile, toss the arugula with the lemon juice and season with salt. 5. Remove the Dutch Baby from the oven and top with a small pat of butter. Finish with torn burrata cheese, prosciutto, arugula, and a pinch of black pepper. Serve and enjoy!
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on May 6, 2019
Mine didn’t rise this time around (I’ve done the one from your cookbook a few times and it’s puffed up nicely). Any idea why? I didn’t peek in the oven, so I’m wondering if maybe I took too long to stick it in the oven after pouring the batter and topping with cheese/herbs? Still tasted yummy and I’ll definitely try again!
Hi there! It’s hard to say what might be happening since I don’t really have the details of how you made this or your environment (which can play a roll). I would try again and see if it get puffy for you! Try to work quickly when adding the batter to the skillet. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Quick, easy, and absolutely delicious! I served this with veggie sausage and it was a wonderful success. I made heavy substitutions since I didn’t have many of the ingredients on hand but found the recipe very forgiving even with low-fat milk, egg substitute, and cheddar cheese. This turned out perfect and my kids love this! Thank you for this great recipe, Tieghan, Pinned!
Thank you so much Annette! xTieghan
Been meaning to bake this since it was posted, and got around to it this morning. Had no plain flour in the press, so used Self raising flour. Puffed up like a balloon, but was absolutely delicious. Would strongly recommend.
So amazing!! Thank you so much Anastasia! xTieghan
Love this recipe! We’ve tried it today, and it is suuuuuper easy to prepare (hands up!). My kids loved it, though I have found it maybe too much on the “omelette” side for my taste.
Anyway, thank you, because you really encourage me to try different new things!
I am so glad you all enjoyed this, Marta! Thank you! xTieghan
Can I substitute a nut milk instead of whole milk?
HI! Yes, any nut milk you love should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So good! Everyone ate it up for dinner including my 7 year old, 5 year old and 18 month old (he wouldn’t eat the arugula unless it was well hidden in the bite). And everyone asked me to make it again! Thank you for another great recipe!
That is so amazing Margaret! Thank you so much! xTieghan
Oh my gosh. This was an amaaazing recipe. I changed nothing (with the exception of a little more parm). It was gorgeous and it turned out beautifully. Both of my kids ate what was served, asked for more, and then more. So, a smashing hit which we will add to our repertoire. Thank you!!!!!
Thank you Jennifer! xTieghan
I have always had a soft spot for savory dutch babies. The garlic butter here sounds like it would take things way over the top in the best way.
Yes! I hope you try this one, Jo! Thank you! xTieghan
This tasted as amazing as it looks! I’ve never made a Dutch baby before, but as soon as I saw this I instantly knew I had to make it! And I’m so glad I did, it was a huge hit! Btw, I made it for the husband and I, it was so delicious that we both finished the entire thing:)
Wow that is so amazing! Thank you for trying this Rosa! xTieghan
Wow!! Amazing idea! It will be good, no doubt.
Thank you Melinda! xTieghan
Made this for breakfast today. Yummy! I didn’t have prosciutto on hand, so I used crumbled bacon and fresh mozzarella. Big hit at our house.
I am so happy to hear that! Thank you Sheran! xTieghan
That burrata at the end is such a lovely addition to this dish – yum!
Thank you Alexandra! xTieghan
Thank you for this recipe! We often have your Dutch baby for Sunday night supper, Last night we had the basic one with fresh
strawberries, and I was thinking we needed one with a less sweet, more savory flavor. Well you read my thoughts! Can’t wait to try it!
Thank you so much Doris! xTieghan
Has anyone tried making a dutch baby with GF flour? I’m wondering if it’ll rise.
Hi Meredith! I have not tried it. So sorry I can not be more help. If you do, please let me know how it turns out! xTieghan
Oh my god! This is quite interesting -I have never made/ had savoury dutch baby! Definitely giving this a try!
Thank you! I hope you love this recipe! xTieghan