Savory Dutch Baby

Looking for a quick, easy, and nourishing meal? Look no further than this Savory Dutch Baby pancake. Made in a cast-iron skillet, this giant oven pancake is made with wholegrain spelt flour, Parmesan cheese, and lots of black pepper for a satisfying, savory dish that's perfect for breakfast, brunch, or dinner.

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My favourite meals are always those that are simple enough to pull together on a weeknight, use only a few ingredients, and create minimal dishes / mess to clean up. Even better if it's something like my Ricotta and Spinach Egg Bake or a Roasted Pumpkin Frittata that can do double duty for breakfast or dinner. 

This Savory Dutch Baby Pancake is no exception. 

Did you know that you can bake a giant cast iron skillet pancake, and that it puffs up with gloriously crisp, dramatically high sides, all the while maintaining an impossibly soft, custardy center? It's like a gigantic Yorkshire pudding, except better, if you can even imagine.

When I decided to try throwing Parmesan cheese and a judicious amount of black pepper into the mix, add in a little bit of wholegrain spelt flour and serve the whole thing with hot, buttery peas in the middle, well, I gave myself a mighty big pat on the back. And, lo, it is every bit as good as I hoped it might be. 

So let's get into it, and make this gloriously cheesy, puffed up drama queen of an oven pancake together. 

What's in this recipe?

You'll find specific amounts of each ingredient in the printable recipe card at the end of this post. Here's what you'll need, at a glance:

• Eggs --> Six big guys going in here.
• Milk --> I think this recipe turns out best with whole milk. 
• Flour --> I've used a combination of all-purpose and whole grain spelt flour.
• Cheese --> I use Parmesan, but another finely-grated hard cheese is fine too.
• Salt and pepper --> Flavour support crew.
• Butter --> And a good amount of it!

Equipment:

You're going to need a large cast-iron skillet or another oven-proof dish to make this recipe. I used my 12-inch Lodge Cast Iron Skillet in these photos, but I've also made this recipe using an enamel-coated dish like this Le Creuset Brasier and it works great as well.

I haven't personally tested this, but a colleague of mine uses a Pyrex casserole dish, and says it works fine. Whatever it is, it needs to be able to withstand the heat of being pre-heated in the oven before you add the ingredients to it. 

How to make this recipe:

You'll find detailed instructions in the printable recipe card at the end of this post. But for now, let's walk through it together.

Step 1: Preheat your oven to 400°F / 200°C with your cast-iron skillet in the oven. It's important that the skillet is nice and hot when the batter goes in.

Step 2: While the skillet is pre-heating, crack six eggs into a large bowl. 

Step 3: Add one cup of whole milk, and whisk well. 

Step 4: Add ½ cup all-purpose flour and ½ cup wholegrain spelt flour to the egg mixture, and whisk until smooth. 

Step 5: Add ½ cup of shredded Parmesan cheese, along with the salt and pepper.

Step 6: Open the oven and throw 3 tablespoons of cold butter into the cast iron skillet. Close the oven door, and allow the butter to melt, foam up, and even brown a tiny bit. 

(Note: I always do this step in the oven, but it was very difficult to take photos of this, which is why the skillet is out of the oven in the pictures.)

Step 7: Carefully remove the skillet from the oven and swirl the butter so that it evenly coats the pan. Immediately pour the savory pancake batter into the pan, and place into the oven. 

Step 8: Bake your savory dutch baby for 20-25 minutes. 

It is done when the sides have risen dramatically high, and are crisp and golden. The center should still have some jiggle to it, with a bit of a golden crust. 

Step 9: Remove from the oven, and serve immediately. 

Pro tips / recipe notes:

Can I make this in advance?

This is one of the few recipes I make that I do not recommend making in advance.

If I've got a busy day and I want to make a Savory Dutch Baby for dinner, I'll whisk together the batter in the morning and keep it, covered, in the fridge, until I'm ready to use it in the evening. That way, all I need to do is get the cast iron skillet screaming hot, pour the batter in, and sit back with a glass of wine while it does its thing. 

Having said that, leftovers, if there are any, are perfectly delightful either eaten cold, straight from the fridge, or lightly warmed in the microwave.

What goes well with this recipe?

In these photos I've served my Dutch baby with hot, buttery peas piled into the middle, which is not only ridiculously simple (I just heat frozen peas and toss them with butter), but it's also a family favourite.

I also love making this recipe for a dinner party or girl's night in. It goes fantastically well paired with a Kale Salad (this Vegetarian Caesar Salad with Kale is one of my favourites) and a glass of Champagne. 

How to take care of cast iron?

My homegirl Sarah from Sustainable Cooks has got you covered with this guide for how to use and love cast iron. 

Other recipes you might enjoy:

Wholegrain Cast Iron Skillet Cookie
Savory Cottage Cheese Muffins
One-Pot Lemony Kale Noodles
Halloumi Carbonara 
Vegetarian Nicoise Salad