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Savory Dutch Baby Pancake with Salmon and Fried Egg

Savory Dutch Baby Pancake with Salmon and Fried Egg

From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner. Top it with smoked salmon and fried eggs and serve it for brunch — or for dinner!

Photography Credit:Sally Vargas

My first food memory is of sitting on a kitchen countertop watching Anna, the young German woman who came to our house to help with cleaning and tidying, pull a puffy pancake out of the oven.

It was the biggest pancake I had ever seen. She slathered it with butter, sprinkled it with lemon, and doused it with a snowy shower of powdered sugar. I was fascinated.

The History of Dutch Baby Pancakes

I have since learned that Anna’s pancake has an American counterpart: the Dutch baby.

The legend goes that Manca’s Cafe in Seattle started serving it in the first half of the twentieth century. The owner’s daughter could not pronounce ‘Deutsch,’ the German word for German, and so the Dutch baby name was coined.

In 1966 the food columnist Craig Claiborne popularized the pancake by writing about it in The New Times. (You’ll have to visit the library archives to reach Claiborne’s original piece, but here’s Amanda Hesser’s more recent account.)

Try Buckwheat Flour For a Savory Twist

But enough history. Dutch baby pancakes are most often served as a sweet baked treat (with powdered sugar, berries or apples and jam), but there is no reason to limit it to that.

Since I love buckwheat crepes, I thought of trying a Dutch baby made with all buckwheat flour, but the flour is simply too dense to make the pancake puff. That experiment was a failure.

However, I found that adding just a touch of buckwheat along with the all-purpose flour in the batter produced an earthy quality that I loved. It pairs beautifully with smoked salmon and eggs.

If you have trouble finding buckwheat flour, the pancake is also delicious without it. Just replace the amount of buckwheat flour in the recipe with all-purpose or whole wheat flour.

How to Make a Dutch Baby Pancake

Heat the pan and the oven until very hot while you make the batter. Swirl the butter in the hot pan, pour in the batter, pop it into the oven and wait. Assemble the filling while the pancake bakes. By the way, whizzing the batter in a blender instead of whisking it helps to make thin, liquidy batter is smooth with no clumps of flour.

The Dutch baby usually has a dramatic puff when you first pull it from the oven, but it is ephemeral—it becomes, well, flat as a pancake after a minute or two. Don’t despair. Your creation is just as tasty without the puff.

I think this is a super meal for Sunday supper, but you be the judge. When would you like to eat it?

More Great Pancake Recipes!

  • Dutch Baby
  • Buckwheat Pancakes
  • Oatmeal Buttermilk Pancakes
  • Lemon Ricotta Pancakes
  • Blueberry Buttermilk Pancakes

Savory Dutch Baby Pancake with Salmon and Fried Egg Recipe


For the Dutch baby:

  • 3 large eggs
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons buckwheat flour (or whole wheat flour)
  • 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt)

For the topping:

  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 ounces thinly sliced smoked salmon
  • 4 small ripe tomatoes, sliced
  • 4 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons chopped scallions, thinly sliced including some of the green part
  • Black pepper, to taste
  • Large cast iron skillet


1 Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.

2 Make the batter: In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.

3 Bake the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.

4 Meanwhile, fry the eggs: In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.

5 Serve the pancake: Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.

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  • 4 strips bacon
  • 2 ounces Fontina cheese (about 1/2 cup shredded)
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 1/2 teaspoons Dijon or brown mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons butter
  • Fresh chopped parsley or chives, for garnish

Heat a heavy 10-inch skillet over medium heat. Dice the bacon, and add it to the hot skillet. Cook the bacon until it is crisp, turning to brown both sides. Remove the bacon to paper towels to drain. Set aside.

Shred the cheese using a food processor with the shredding disk or use a box grater. Set aside.

Position an oven rack in the lower third of the oven.

In a large bowl or in an electric blender, combine the eggs, flour, milk, Dijon mustard, kosher salt, and pepper. Whisk or process until the batter is smooth.

Wipe the heavy 10-inch skillet out, and add 3 tablespoons of butter. Place the skillet over medium heat, and swirl the butter so that it coats the bottom and sides. When the foaming subsides, pour the batter into the skillet.

Combine the shredded cheese and cooked bacon, and sprinkle over the center of the egg batter, leaving an edge of about 1 inch to allow the batter to puff as it bakes.

Bake for about 15 to 17 minutes, or until the pancake is browned and puffed around the edge. Turn the oven temperature down to 325 F, and let it cook for about 3 to 5 minutes longer, or until set.

Remove the pancake from the oven, and garnish with chives or parsley. Slice into wedges, and serve hot.

What is a Dutch Baby?

Have you ever struggled to decide if you&rsquore more in the mood for waffles, pancakes, or crepes? A Dutch baby is like a delicious combination of all three with a crisp outer edge like a waffle and puffy batter that rises in the oven like a pancake before deflating into a soft, almost custardy, crepe-like center as it settles outside of the oven.

There are some key differences though. Compared to traditional waffles, pancakes, and crepes, which are generally cooked in a pan on the stovetop or on a griddle, Dutchy babies are cooked in the oven. They also don&rsquot usually contain any chemical leavening agents, such as baking powder or baking soda, like pancakes and waffles usually require.

Dutch Babies are also often referred to as a Dutch baby pancake, Dutch puff, German pancake, Bismark, or American popover.


Step 1

Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).

Step 2

Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)

Step 3

Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

How would you rate Savory Dutch Baby?

I look forward to the day Bon Appetit decides to publish recipes in grams, not simply by volume.

Turned out great. I used nut milk & it was still fine. Without doubling the recipe, I would say this was a good 3 servings.

Do i need to use cornstarch? Any recommended replacements?

Love my CI pan. Will use it for savory and sweet. The issue I have is that there are too many disco themed recipes instead of everyday recipes that will create happy meals for the family. They are all so easy and such low maintenance needed. An occasional disco recipe is fine, but to make people use this tool more, the emphasis should be on family meals done easily.

My baby came out a weird shape but I think that was on me. I subbed oat milk for cow milk and it worked just fine, if not a little bland. Maybe needed more salt, but the texture was fantastic and thick and fluffy and eggy. I made one with salmon-- tasty, and one with caramel and banana-- a winner.

This is a family favorite. We have tried several versions and it works perfectly every time!

I've made this several times doubling the recipe and it is consistently great. As I don't have a blender or food processor I used a whisk and it worked fine. I usually put it back in the fridge while the oven heats up as I do with crepe batter. The topping combinations also work well and we love the smoked salmon. I would just recommend that one is careful in not including too many fatty items as it can make the dish heavy.

Savory Dutch Baby Pancake

During the week, I basically make 2 breakfasts: some variation on eggs (scrambled, fried, omelette), or smoothies. The kids are usually starving when they get up and I have no time to dilly dally and make a fancy breakfast.

The weekend is another matter. I love spending a little extra time on breakfast and making something that I wouldn’t have time for on a weekday. I’m willing to make the kiddos wait a bit for something special.

My favorite thing to make is Dutch babies (AKA German pancakes, oven pancakes, or puff pancakes). They make my heart sing because of the flavors, but they’re a cinch to make. Win-win.

Simply throw all of the batter ingredients into a blender and whizz it up, pour into a buttered pan, sprinkle on some toppings, pop it into the oven, sprinkle on some cheese, and wait patiently for it to be finished baking.

While the Dutch baby is baking, I like to do my oil pulling, take a shower, do some meal planning, unload the dishwasher, or generally get ready for the day.

Unibärsum – The Swedish Craft Brewery That’s Obsessed with Freshness

We always get ridiculously happy when the Dutch baby is finally ready to be eaten. I slice it up and add loads of grass-fed butter. We usually eat all but one or two pieces. It’s perfect for snacking later…

This savory Dutch baby pancake is topped with sausage, mushrooms, cheese, and chives. It’s a great way to mix up your usual Dutch baby routine (ours is blueberry Dutch baby – so good, but you need a break every once in a while!).

This would also be great for a last-minute supper. Easy, filling, and nourishing if you use good ingredients.


    1. Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
    2. Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
    3. Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12󈝻 minutes.
    4. Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
    5. Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

    • Author: Chelsea at Do You Even Paleo
    • Prep Time: 10 minutes
    • Cook Time: 18 minutes
    • Total Time: 28 minutes
    • Yield: 2 servings 1 x
    • Category: Breakfast
    • Method: Baked
    • Cuisine: American


    This is the type of breakfast you spend all night dreaming about. A paleo dutch baby pancake topped with eggs, sausage, and a drizzle of sweet maple syrup.


    • 6 large eggs, room temperature, divided
    • 2/3 cup almond milk, room temperature
    • 2 teaspoons lemon zest
    • 1/2 cup cassava flour
    • 2 tablespoons arrowroot powder
    • 1/4 teaspoon pure vanilla extract
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 6 tablespoons ghee, divided
    • 1/2 cup paleo-friendly breakfast sausage
    • 1 tablespoon minced parsey, for garnish
    • 2-3 tablespoons real maple syrup, for garnish


    1. Add 4 tablespoons ghee to a 10” cast iron skillet. Place the skillet on the middle rack of the oven and preheat to 450 degrees.
    2. Add 4 eggs to a food processor or high powered blender and blend until pale and frothy. Add almond milk, 1 teaspoon lemon zest, cassava flour, arrowroot powder, vanilla extract, cinnamon, salt, pepper, and 2 tablespoons ghee. Blend until smooth (the batter will be thin).
    3. Remove the skillet from the oven, pour in the batter and immediately return to the oven. Bake for 12 minutes.
    4. Meanwhile, preheat another skillet over medium-high heat. Add the sausage and brown slightly for 5 minutes, using a spatula to break up large chunks into smaller pieces. You don’t have to cook the sausage all the way through — the oven will finish it off!
    5. Once the dutch baby pancake has baked for 12 minutes, pull it out of the oven and quickly add the sausage. Crack the remaining 2 eggs directly onto the dutch baby. Immediately return to the oven for an additional 3-5 minutes or until the eggs are cooked through.
    6. Top with a drizzle of maple syrup, minced parsley, and remaining lemon zest, serving immediately.

    Keywords: Paleo Dutch Baby Pancake

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    I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

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    About Me:

    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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    Savory Dutch Baby Pancake Recipe

    Sure, cereal is a go-to for busy mornings when you are running late but how about those weekend days when you don't have to rush and can take the time to make something special? That's where my Dutch Baby Pancake comes in. Also, since today is Pancake Tuesday (aka Fat Tuesday) this recipe is perfect timing.

    A Dutch Baby is what you would get it you mix a pancake with a popover. It's puffy, light and full of flavor. They are most commonly served as a sweet breakfast but they are equally good as a savory dish.

    Once you make your Dutch Baby Pancake you can top it with any of your favorite ingredients. Personally, my go-to breakfast includes smoked salmon so I decorated my Dutch Baby with salmon, avocado and crème fraîche. What are your favorite flavors? Are you partial to eggs and ham or bacon and spinach? You can get creative with your toppings. As my mother would say "paper never refused ink," meaning put whatever you want on there.

    When making the batter you want to whip up your eggs well. I did this using my KitchenAid Ultra Power Hand Mixer. It is powerful and gives you light, fluffy eggs that you are looking for. Dutch Babies are traditionally baked in a cast iron skillet. I used my well-seasoned Lodge Cast Iron Skillet. If you want one cast iron skillet to last you a lifetime then this is it.

    If you like to prepare your meals ahead of time then make the Dutch Baby batter up the night before then when you wake up pop it into the oven for an impressive and best of all, stress-free breakfast.

    Other Recipes You Might Like

    This is just the perfect brunch recipe for a lazy weekend. It&rsquos especially delightful on a spring day, where you can sit out in the patio, soaking in the nice sun and enjoy your favorite cup of coffee.

    The trio combination of egg, prosciutto and avocado is brilliant.

    Slice the Savory Dutch Baby into a few big slices. The interplay of the runny egg yolk with creamy avocado, plus the goodness of prosciutto guarantees that each bite is utterly satisfying.

    I served the dutch baby with some Sriracha, and it instantly jazzed up the flavor with a kick. Make this Savory Dutch Baby a staple in your family, or make it for Mother&rsquos Day weekend. Enjoy!

    Recipe Summary

    • 3 large eggs, room temperature
    • 1/2 cup unbleached all-purpose flour
    • 1/2 teaspoon kosher salt
    • 3/4 cup whole milk, room temperature
    • 2 scallions, light and dark green parts only, chopped
    • 3 tablespoons unsalted butter, room temperature
    • Sliced smoked salmon, sour cream, and capers, for serving

    Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack.

    Purée eggs in a blender until pale and frothy, about 1 minute. Add flour, salt, and milk and purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle top of batter evenly with scallions.

    Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with salmon, sour cream, and capers.

    Dutch Baby Pancake with Gouda, Crispy Bacon & a Fried Egg

    Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it. I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.

    This recipe is for 1 pancake.


    For the batter:

    5 tablespoons of shredded Gouda cheese

    2 or 3 slices of crispy bacon, chopped

    1 fried egg or more if you like

    Preheat the oven to 230C/446F with a cast iron skillet inside.

    Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.

    Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

    Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.

    Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

    Watch the video: Mini Dutch Baby Pancake EP# 182 (January 2022).