Next Post
Mother’s Day Menus and Entertaining Tips.
This post may contain affiliate links, please see our privacy policy for details.
This Savory Herb Butter Dutch Baby is eggy, perfectly buttery, and seasoned throughout with Parmesan cheese and fresh spring herbs. You can top it simply with a pat of butter, or really do it up with fresh burrata cheese, salty prosciutto, and additional herbs. Each and every bite is full of bright, herby flavor. Great for breakfast, brunch, or lunch. Or…do as I do…and serve this as a fun weeknight breakfast for dinner. Whatever way you go, you can’t go wrong!
{This post is sponsored by Land O Lakes®}
It’s funny, this savory Dutch Baby has been one of my most requested recipes the last few months. You all know how much I love a sweet breakfast. And how much I love a good Dutch Baby (I’ve made many of them). Even though I have countless Dutch Babies on the site, I have yet to make a savory Dutch Baby…until now. Admittedly, I can sometimes have a one-track mind. It can be hard to think outside my go-to flavors and dishes when it comes to developing new recipes. But every time I get myself to try something a little out of my wheel-house, I usually fall in love.
That was very much the case with this very simple, and incredibly delicious, Herb Butter Dutch Baby. A Dutch Baby is kind of a cross between an omelet and a giant pancake. Everything is baked together in a cast iron skillet for a deliciously puffy pleasure! Why it took me so long to make a savory version of my all-time favorite puffy pancake, I’m not sure. But thankfully you guys kept pointing me in the right direction with your countless message requests asking for a more savory Dutch Baby recipe.
And here it is, just in time for Mother’s Day. Which is so perfect, seeing as my mom’s favorite brunch dish is, hands down, a Dutch Baby. Well, really anything eggy she loves…French toast, crepes, popovers. All her favorites.
I tested out a lot of different versions before landing on this exact Herb Butter Dutch Baby. I can say with confidence that it’s pretty much perfect. There are two things that I knew I really wanted to shine through flavor-wise: The fresh herbs and the sweet, salted Land O Lakes® butter. Keep it springy and simple, but keep it good.
The thing that we love most about Dutch Babies is their eggy-ness and their buttery flavor, so using my favorite Land O Lakes® butter in half sticks was an obvious choice for this recipe. The half sticks are SO convenient, as they come in 4-tablespoon-size measurements, which is exactly what this recipe calls for. I like to start out by browning some of the butter in the oven while the skillet preheats and gets hot. This is KEY to getting your Dutch Baby to really puff up.
While that’s happening, blend the batter up, and mix together a little Parmesan cheese and fresh herbs. Once the skillet has been preheated, pour the batter in, sprinkle the herbs over top, and then bake.
The key to Dutch Baby success? You must not open the oven during the first 15 minutes of baking. I know it’s so hard to resist checking on your pancake. BUT if you open the oven during these first 15 minutes you run the risk of deflating the pancake. So, no peeking!
Instead, prep your (very savory) toppings. I love mixing some fresh arugula with lemon juice and topping the Dutch Baby with burrata and prosciutto. Not only is this so pretty, and show- stopping, but oh my gosh, it’s also so delicious! Especially when served with a small pat of additional butter. Butter just makes every last bite truly outstanding.
Honestly? I wasn’t sure how I would feel about a savory Dutch Baby, but both my mom and I are now 110% on board. We loved the herby, buttery flavors. And the fresh toppings really sealed the deal.
This will make a great Mother’s Day brunch item, but really, it’s pretty great for any occasion. Whether that’s breakfast, lunch, or dinner. The flavors work any time of day. And the really great thing is that this could not be simpler or quicker to make. It only takes about 30 minutes from start to finish. And you may even have all ingredients on hand right now.
Which means, your Tuesday night should be spent testing out this Savory Herb Butter Dutch Baby. You know, in prep for your Mother’s Day brunching!
If you make this savory herb butter Dutch baby, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Savory Herb Butter Dutch Baby
Servings: 6
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 4 tablespoons Land O Lakes® Salted Butter, plus additional butter for serving
- 4 large eggs, at room temperature
- 2/3 cups whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons grated parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil, plus more for serving
- 1 cup baby arugula
- juice of 1/2 a lemon
- 8 ounces fresh burrata cheese, at room temperature
- 2 ounces thinly sliced prosciutto, torn
- dill and black pepper, for serving
Instructions
- 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.2. In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain.3. In a small bowl, combine the parmesan thyme, chives, and basil.4. Remove the hot skillet from the oven and pour the batter into the skillet. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.4. Meanwhile, toss the arugula with the lemon juice and season with salt. 5. Remove the Dutch Baby from the oven and top with a small pat of butter. Finish with torn burrata cheese, prosciutto, arugula, and a pinch of black pepper. Serve and enjoy!
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Didn’t puff sadly, whereas my sweet ones raise a lot. Maybe i didn’t preheat my mold enough. Will redo
Hi Marion,
Thanks for giving the recipe a try, so sorry to hear it didn’t puff! What kind of pan did you use? xT
Fabulous!
Hey Kay,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Yesterday a good friend, who also cooks with as much enthusiasm as myself, and I were talking about Dutch Baby’s. I’ve made several sweet Dutch baby’s over the years but knew a savory one would make a wonderful appetizer or brunch course. And I also knew I could find a great one here!
Haven’t made it yet, but good cooks can always tell a recipe’s worth by the success of other recipes they’ve tried and I haven’t made anything by you I haven’t truly enjoyed!
And yes, I will pile on the prosciutto and burrata as well!
Hey Terri,
Happy Friday! Thanks so much for your kind message and sharing your story:) I hope you love this recipe, let me know how it turns out! xx
I made this last night for our monthly dinner group. It was “Breakfast for Dinner” night. So delicious and was a big hit. It will become one of my frequently used recipes.
Hey Kathy,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
I make this one all the time for brunch. It’s so delicious. It looks impressive but it’s super simple to make.
Hi Lana,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan
Quick to make and so delicious! I like the savory, herby twist on something that tends to be sweet. My teenage boys were skeptical, but absolutely loved it! It’s so nice to find something we can all enjoy together. I will definitely be making this again.
Hi Jenna,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
This was so easy to make and looked so pretty. My family was impressed I added pesto and some parmigiana into mine with some fresh herbs. This recipe is a keeper with how you can change it up for serving it for brunch or dinner. So fun thank you!
Hi Michelle,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Incredible! Made my first Dutch baby for thanksgiving breakfast and had cut the cooking time to 15min my oven but it was perfection. Such a delicious and elegant breakfast and truly easy to make it. I’ll be making my way through the other Dutch baby recipes!
Hi Marta,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Absolutely love this recipe!!!
Hey Tasha,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
Excellent! Thank you for sharing this recipe. With it being mid-June now and the herb garden is my happy place, adding the fresh herbs needed only required a quick trip out to the garden. We enjoyed this Savory Dutch Baby Pancake with a side salad.
Hey Patricia,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
How many servings in this Dutch Baby?
Hey Dee,
This recipe will make 6 servings. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night and it was amazing. It puffed up like a balloon!! It took 15 minutes in my oven!
Hey Ines,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Made this last night and it was amazing. It puffed up like a balloon!!
Hey Ines,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Hey,
Will it work if I use oat milk instead of normal milk?
Hey Bri,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan