Savory Fluffy Dutch Baby Pancakes with Herbs and Cheese
Savory Dutch Baby Pancakes are fluffy and filled with herbs and cheese, perfect for breakfast or brunch. They are easy to make and can be customized with your favorite toppings.
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 cup shredded cheese cheddar or Gruyère
- 4 tablespoons unsalted butter
- ½ cup cooked bacon or sausage crumbled (optional)
- fresh herbs for garnish optional
Instructions
- Preheat your oven to 425°F (220°C) and warm a cast-iron skillet or oven-safe baking dish inside.
- In a medium bowl, whisk together the eggs and whole milk until frothy.
- Gradually add the flour, salt, black pepper, chives, and parsley, whisking until smooth.
- Remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet and sprinkle cheese and crumbled bacon or sausage on top.
- Bake for 20-25 minutes until puffy and golden brown.
- Let cool for one minute before cutting into wedges.
- Garnish with fresh herbs if desired and serve immediately.
Notes
Serve immediately for the best texture and flavor.