Savory Dutch Baby on the Stove

Start your day off with this savory Savory Dutch Baby! It’s straightforward 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 go-to flavor.

This method is also great because it’s completely customizable! You can use seasonal vegetables or the ones that you have on-hand. Worth keeping 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 certainly won’t judge if you only want to keep one to yourself. (Speaking from experience.)

Reasons you’ll love this method

• Looks fancy, but it’s so unfussy 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 go-to toppings

Ingredients you’ll need

• Eggs: The base of the recipe is 3 large eggs.
• All-purpose flour: For the go-to light and fluffy texture, use all-purpose.
• Almond milk: This will give the batter the reliable consistency. I like to use unflavored almond milk but truly any milk will work.
• Seasonings: A mixture of thyme, garlic powder and salt add flavor-packed 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 for this dish

Follow these simple steps for a well-balanced, hearty morning meal you’ll want to enjoy on repeat.

The batter itself is simply 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:

1. Prep: Preheat oven to 425 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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. Worth the pot!

Frequently asked questions

Storage recommendations

This dutch baby is go-to 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