A Savory Dutch Baby with Parmesan and Sun-dried Tomatoes

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Ever since I first tried baking my own Dutch Baby, it has become a regular dish in our home menu.

A sort of puffed egg pancake, and sometimes called German pancakes or a Dutch puff, a Dutch baby is usually prepared with fruit, cinnamon, vanilla, and other sweeter flavors.  (source)

That pretty much sums it up. A Dutch Baby is like a large fluffy pancake that is usually served with powdered sugar and seasonal fruit on top. I even heard it being called a ‘giant bubble waffle’ and I have to say that it’s a pretty damn good description. It’s very soft and fluffy on the inside and it simply looks spectacular.

Dutch Baby is usually considered a dessert and that’s how we often eat it too. For me, the best version so far has been the combination of homemade yogurt and fresh berries. But there is no rule against turning your Dutch Baby into a savory meal! I tried it for the first time the other day at a dinner party and it was easily the best dish of the night. As much as I love sweet things, sometimes you need some saltiness in your life.

This recipe is fully customizable and I’m only sharing the combination that I have found to be the best for me so far. But feel free to change it up with whatever you have in your pantry. I think this Dutch Baby is a great method of using up ingredients that are close to their expiration date and are on the verge of freshness. It’s similar to a frittata in that way.

And there is no better dish if you need to have something done quickly and looking spectacular. The butter contains only the simplest ingredients that you probably have at home anyway. So there really is no excuse for choosing not to make this wonderful dish.

Necessary equipment:

  • a measuring cup
  • a cast iron skillet
  • a mixing bowl
  • a large baking dish
  • a whisk
  • a wooden spoon
  • a spatula
  • (optional) a garlic press


the batter:

  • 1 ½ cup of fresh milk
  • 1 ½ cup of freshly ground whole grain flour
  • 6 large eggs
  • ½ cup of butter (about 1 stick)
  • 1 t. of salt
  • 4 cloves of garlic

P.S.: If you’re making a sweet version of a Dutch Baby then substitute the garlic with a teaspoon of whole cane sugar.


  • ½ cup of grated parmesan cheese
  • ¼ cup of marinated artichoke hearts, chopped
  • ¼ cup of dried tomatoes in olive oil, drained and chopped
  • ¼ cup of fresh basil, julienned
  • salt and pepper to taste


  1. Make the batter first. Whisk the flour, milk, eggs, and salt together in a large mixing bowl. Set aside for 30 minutes to rest.
  2. Preheat the oven to 450 degrees.
  3. Melt the butter in a cast iron skillet over medium heat. Press the garlic through a garlic presser and saute it in butter until lightly browned (or alternatively, cut the garlic cloves really thin with a knife).
  4. Pour your garlic butter into the baking dish and coat the bottom and the sides evenly.
  5. Pour in the batter into the baking dish, aiming for the center.
  6. Bake for 15 to 20 minutes. The pancake should become very puffy and golden. Don’t get used to it, however. It will deflate quickly when it comes out of the oven.
  7. Sprinkle to top of your Dutch Baby with the parmesan cheese, artichoke hearts, dried tomatoes, and basil. Salt and pepper to taste.
  8. Serve warm.

Amaze your guests with this new version of a Dutch Baby!

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