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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®}

over photo of Savory Herb Butter Dutch Baby in skillet with 3 pieces cut

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.

land o' lakes butter

fresh herbs

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.

Savory Herb Butter Dutch Baby in skillet before adding toppings

side angled photo of Savory Herb Butter Dutch Baby in skillet

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.

Savory Herb Butter Dutch Baby in skillet

Savory Herb Butter Dutch Baby in skillet with 3 slices cut

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!

Savory Herb Butter Dutch Baby slices on plate

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.



  • 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! 
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horizontal photo of Savory Herb Butter Dutch Baby

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. 5 stars
    Delish! I never made a Dutch baby (sweet or savory) so this may be beginners luck, but it came out beautiful and so good. Super light, super poofy.

    1. Hey Hilton,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan

  2. 5 stars
    It was delicious! I’d say 18 min was perfect for me (right at sea level). Will be making this again. Great sub for a quiche, very light and the salad goes perfectly as a side/topping.

    1. Hey Alexa,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  3. Just tried this and oh my gosh amazing! Super easy to wow everyone! Even got to sleep in and still had this ready by the time everyone was hungry!

    1. Hey Elly,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  4. 5 stars
    Made this tonite, first time EVER making a Dutch Baby and BABY!!! Delicious! I didn’t have any arugula so improvised and can definitely a must-add next time. But so quick and easy and YUMMY. I drizzled a little honey over and the sweetness mixed with the savory. So good!!!!

  5. 5 stars
    I grew up with sweet dutch babies in the morning, but had never seen a savory recipe until now. We just finished up the first serving and I’m impressed with how much flavor sticks with the dough when it bakes! Huge fan of how this turned out and how easy it was to throw together. Thank you 🙂

    1. Thank you so much for trying this one, Kyla! I am really glad it turned out so well for you! xTieghan

  6. 5 stars
    Me and my girlfriend made a dessert dutch baby the other night, and we loved it so much that we started looking for a savory one. I’m glad I found this one, because it turned out and tasted amazing. We had to use dry thyme and chives, and we used pan fried ham in place of prosciutto, but it all turned out better than expected. Great recipe, very good for anyone who wants a relatively low-effort breakfast that turns out amazing.

  7. 5 stars
    I made this and loved it I did crisp up the prosciutto in the pan 1st and I thought it turned out really yummy!!

  8. Made this with Bob’s Red Mill gluten free flours and OMG it was amazing! This is going into our regular rotation. Delicious!

  9. 5 stars
    Best of the best, as always! Love every recipe you post. This Dutch baby was a stunner on the birthday breakfast table for my husband. He turned 30 today 🙂
    I topped it with what we had (during covid-19 quarantine):
    – sundried tomatoes warmed up separately in skillet with garlic
    – feta crumbles
    – spinach tossed with lemon juice
    Amazing recipe, thank you!!

    1. Amazing! Happy Birthday to him! I am really glad this turned out so well for you Svetlana! xTieghan

  10. 5 stars
    Once again Tieghan, that was easy, quick and awesome!!! Made this one and a sweet version one with strawberries as a brunch for 4 people. We all loved them! Certainly making these again soon!

  11. This is such a favorite at our house! I was wondering if I could some veggies in while it’s baking. If I added say dome chopped onion and green peppers would it still puff up? Or would you recommend avoiding this and adding sautéd veg at the end instead?

    Thanks so much, Tieghan!

    1. Hey Jess! I would add sautéed veggies at the end. I don’t think the dutch baby will puff up if you add the bell peppers. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan