I’m all about making the most of my weekends, and that includes indulging in a leisurely breakfast that I don’t have time for during the busy work week. That’s where dutch babies come in. Not only do they have that satisfying puffy texture that I crave, but they’re also super easy to whip up. All you have to do is blend together the ingredients, pour them into a buttered pan, and let the oven do the rest of the work.
While the dutch baby is baking, you’ll have an opportunity to take advantage of the extra time and get a jump on your morning routine.
But the real reward comes when the dutch baby is finally ready to be devoured. The whole family gathers around the table, ready to dig in and savor every last bite. And with this savory version topped with sausage, mushrooms, cheese, and chives, it’s the perfect mix-up from the usual sweet dutch baby routine. And if you’re in a pinch for dinner, this savory dutch baby is a quick and easy option that’s both filling and nourishing when made with quality ingredients.
Step by Step Guide to Making Savory Dutch Baby Pancake
1. Preheat oven and prepare skillet
Preheat your oven to 425°F (220°C).
Place a 10-inch cast iron skillet in the oven with 4 tablespoons of butter and let it melt as the oven heats. This ensures the pan is hot when the batter hits it.
2. Make the batter
In a blender, add the eggs, then flour, milk, salt, and pepper (this order helps prevent flour from sticking).
Blend on high for 30–45 seconds until smooth and slightly frothy. Let the batter rest while you prep the filling.
3. Add filling and bake
Carefully remove the skillet with the melted butter from the oven and pour in the batter.
Immediately scatter sliced mushrooms and cooked sausage over the surface.
Return the skillet to the oven and bake for 12 minutes without opening the door. The batter should puff up dramatically.
4. Add cheese and finish baking
After 12 minutes, open the oven and sprinkle the shredded cheddar over the top.
Bake for another 8–10 minutes until the cheese is melted and the Dutch baby is puffed and browned.
5. Finish and serve
Remove from oven, sprinkle with chives, and serve immediately.
A dab of grass-fed butter on top is optional, but welcomed.
Savory Dutch Baby Pancake FAQ
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1-to-1 gluten-free blend. Check that your sausage is also gluten-free.
Can I use a different cheese?
Yes. Fontina, Gruyère, or even mozzarella all work well. Avoid cheeses with too much moisture.
Do I have to use a cast iron skillet?
It works best, but an oven-safe nonstick skillet or metal pie dish can work in a pinch. Make sure it’s preheated.
Why didn’t it puff up?
Your oven or pan may not have been hot enough. Make sure the skillet and butter are sizzling before adding the batter.
How do I store leftovers?
This is best eaten hot, but leftovers can be stored in the fridge and reheated in a 350°F oven for 8–10 minutes.
Can I make this vegetarian?
Yes—just omit the sausage or replace it with sautéed spinach or caramelized onions.
Savory Dutch Baby Pancake
- Total Time: 32 minutes
- Yield: Serves 4
Description
Who doesn’t love a warm and fluffy dutch baby pancake for breakfast? And this savory version, loaded with cheese, mushrooms, and sausage, takes the classic dish to a whole new level.
Ingredients
4 large eggs
2/3 cup all-purpose flour (85 g)
2/3 cup whole milk (160 ml)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
2 oz baby bella mushrooms, thinly sliced (about 60 g)
1/2 cup cooked breakfast sausage (about 85 g)
1 cup shredded cheddar cheese (115 g)
3 chives, finely chopped
Instructions
1. Preheat oven and prepare skillet
-
Preheat your oven to 425°F (220°C).
-
Place a 10-inch cast iron skillet in the oven with 4 tablespoons of butter and let it melt as the oven heats. This ensures the pan is hot when the batter hits it.
2. Make the batter
-
In a blender, add the eggs, then flour, milk, salt, and pepper (this order helps prevent flour from sticking).
-
Blend on high for 30–45 seconds until smooth and slightly frothy. Let the batter rest while you prep the filling.
3. Add filling and bake
-
Carefully remove the skillet with the melted butter from the oven and pour in the batter.
-
Immediately scatter sliced mushrooms and cooked sausage over the surface.
-
Return the skillet to the oven and bake for 12 minutes without opening the door. The batter should puff up dramatically.
4. Add cheese and finish baking
-
After 12 minutes, open the oven and sprinkle the shredded cheddar over the top.
-
Bake for another 8–10 minutes until the cheese is melted and the Dutch baby is puffed and browned.
5. Finish and serve
-
Remove from oven, sprinkle with chives, and serve immediately.
-
A dab of grass-fed butter on top is optional, but welcomed.
Notes
Letting the batter rest for a few minutes after blending helps improve the texture.
Use caution when adding the cheese—do not add it too early or the top may brown too fast before the center is cooked.
If using pre-cooked sausage from the fridge, warm it slightly before adding to the batter to prevent lowering the oven temp.
To serve more people, double the recipe and bake in a 12-inch skillet or two 8-inch skillets.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 180g
- Calories: 310
- Sugar: 2g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 105mg
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Chorizo and Egg Hash Brunch Skillet
The Perfect Brunch or Packed Lunch: Frittata Sandwich
My teens had a break in virtual learning and I made this today for their lunch to accompany homemade waffles and delicious! The crust especially was super yummy. I also added thyme, cilantro and green onions. I previously made a Dutch Baby per another recipe. Per yours, the shrooms and sausage add so much more to the taste. Thanks!