Dutch baby pancakes are known for their dramatic rise and custardy texture. This savory version is perfect for brunch with fresh herbs and melty Gruyère cheese.
Unlike sweet pancakes, this recipe uses herbs and cheese to create a rich, flavorful dish that's simple yet impressive.
The Dutch baby is baked in a hot cast iron skillet, yielding crispy edges and a tender center.
Why You’ll Love This Recipe
- Baking the batter in a preheated skillet at high temperature creates a dramatic puff and crispy edges.
- Gruyère cheese melts beautifully, adding nuttiness and creaminess throughout the pancake.
- Fresh herbs brighten the rich flavors without overwhelming the dish.
Savory Herb and Gruyère Dutch Baby Pancake
This savory Dutch baby pancake features fresh herbs and melted Gruyère cheese, baked to a puffy golden perfection for a delicious brunch option.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 1 Dutch baby pancake serving 4
Ingredients
- 3 large eggs
- 2/3 cup (85g) all-purpose flour
- 2/3 cup (160ml) whole milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30g) unsalted butter
- 1/2 cup (50g) shredded Gruyère cheese
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh parsley
Instructions
- Preheat and prepare skillet Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or ovenproof skillet in the oven while it heats.
- Make batter In a mixing bowl, whisk eggs until light and frothy. Add flour, milk, salt, and pepper. Whisk until smooth and no lumps remain.
- Melt butter Carefully remove hot skillet from oven. Add butter to skillet and swirl to melt and coat bottom and sides.
- Add batter and bake Immediately pour batter into the hot skillet. Sprinkle shredded Gruyère cheese evenly over the top. Return skillet to oven and bake for 18-20 minutes until puffed and golden.
- Garnish and serve Remove from oven and immediately sprinkle with chopped fresh herbs. Cut into wedges and serve warm.
Helpful Tips
- Use a well-preheated cast iron skillet to ensure the batter puffs up properly.
- Do not open the oven door during baking to maintain even temperature and rise.
- Allow the Dutch baby to cool slightly (about 5 minutes) before serving to prevent burns.
- Allergen statement: Contains eggs, dairy (milk, butter, Gruyère cheese), and gluten (flour).
Storage and Make-Ahead
Store any leftovers tightly wrapped in the refrigerator for up to 2 days.
Reheat gently in a warm oven (300°F/150°C) to preserve texture; avoid microwave reheating which can make it soggy.
Frequently Asked Questions
Can I make the batter ahead of time?
It's best to make the batter just before baking to ensure maximum rise and light texture.
Can I substitute the cheese?
Yes, cheeses like sharp cheddar or fontina can be used, but Gruyère melts best and has a mild nutty flavor.
Is a cast iron skillet necessary?
While ideal for heat retention and browning, any ovenproof skillet can be used; results may vary slightly.
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