Are your breakfasts in need of a little inspiration? This Savory Dutch Baby might just be the answer. This baked puffed pancake combines salty crisped ham, shaved Pecorino Romano, fresh herbs, and a drizzle of hot honey for a brunch-worthy dish.
Unlike my sweet Dutch baby, this one hits all the right savory notes, and I'm loving it.
A Dutch baby, also known as a German puffed pancake, is similar to a Yorkshire pudding or popover, and those tall, domed sides are its inviting feature. Once it deflates, the center becomes a well for all sorts of toppings.
For this version, I chose a classic ham and cheese combo (well, fancier). But instead of simply layering on the toppings, I added a few extra touches for texture and balance: crisping the ham until golden, shaving the Pecorino Romano into delicate ribbons, and finishing everything with a drizzle of hot honey for a sweet and spicy finish.
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Key ingredients
- Eggs. A Dutch baby just wouldn't be able to rise without eggs. They are what gives the pancake its signature puff.
- Ham. While you can use any salty meat like bacon, prosciutto, or pancetta, ham is easily available and a breeze to elevate. Crisping the ham briefly in a skillet makes all the difference, and the texture is perfect.
- Pecorino Romano. Shaving the Pecorino into thin ribbons will help prevent the Dutch baby from deflating even more after being removed from the oven. Plus, the delicate cheese will melt slowly from the residual heat after baking.
The full list of ingredients can be found in the recipe card.
Step-by-step instructions
The key to puffy Dutchies (yes, I just made that up) is room-temperature eggs and milk AND a very hot skillet. These two things will ensure its signature rise.
Step 1. Place a cast-iron skillet in the oven and preheat it to 425°F. Place the eggs, milk, salt, seasonings, and herbs in a blender and blitz until smooth and evenly combined.
Step 2. Add the butter to the preheated skillet and watch it melt and sizzle. Pour the batter directly over the butter and close the oven door, then take up a new hobby for at least 15 minutes.
Step 3. While the Dutch pancake cooks, pan-fry the ham with a little oil spray until crispy around the edges. Set aside until ready to use.
Step 4. Remove the pancake when it's puffed and tall around the edges. Immediately scatter the ham, cheese, herbs, and honey on top, then serve.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Preheat the skillet while the oven is heating. You want it piping hot.
- Use room-temperature ingredients. This will help the batter puff up.
- Blend until completely smooth. Ensures a thoroughly mixed batter.
- Don't open the oven. I mean it!
- Add toppings after baking. Unlike a pizza, toppings go on after.
Dutch baby variations
While you can top this savory Dutch baby with just about anything, here are some ideas that pair well with the original flavors of the ham and cheese.
- Swap the ham for prosciutto or bacon
- Use gruyère or goat cheese in place of the Pecorino
- Top with bright greens such as arugula or spinach
- Instead of hot honey, use balsamic glaze or a drizzle of extra-virgin olive oil
- Add caramelized onions
- Omit the ham and honey and use this sweet and savory bacon jam
- Make it spicier with crushed pepper, chili oil, or Calabrian chili paste
Jenn's Signature Serve
Savory Dutch Baby + Drizzle of Smoked Olive Oil
How to serve a Dutch baby
The one downside to a Dutch baby, whether it's sweet or savory, is that it WILL deflate quickly. That's why I like to work fast when adding the toppings. I think it's best served right from the skillet, but you can use a large spatula to gently lift it out and plate it.
To serve, cut them into triangles and plate. While a fork and knife are the sophisticated way to go, I often eat mine like a pizza slice. I mean, why not, right?
Serve this ham Dutch pancake with a side of roasted tomatoes, a simple salad, and a refreshing drink or tea.
Storage and prep
A savory Dutch baby is best enjoyed straight from the oven while the edges are crisp and the center is still tender. Like all Dutch babies, it will naturally deflate as it cools, but it will still be delicious.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat individual slices in a 350°F oven or toaster oven for 5-8 minutes, or until warmed through. I don't recommend microwaving, as it can make the Dutch baby soft and rubbery (believe me, I've tried).
Frequently asked questions
Yes! While Pecorino Romano adds a salty, nutty flavor that pairs nicely with the ham, you can substitute Parmesan, Gruyère, fontina, or sharp white cheddar.
Nope, you don't have to, but crisping the ham concentrates its flavor and adds a nice crunch. It also removes excess moisture, so the Dutch baby stays light and the edges remain crisp.
Absolutely. Drizzle with regular honey and sprinkle on a pinch of crushed red pepper flakes for a similar sweet-and-spicy finish. You can also skip the pepper flakes if you prefer a milder flavor.
More savory recipes
Sweet is taking a back seat (for now)!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Savory Dutch Baby with Ham, Pecorino, and Fresh Herbs
Equipment
- 1 10-inch cast iron skillet (or other 10-inch non-stick, oven-safe skillet)
- blender or immersion blender can also use a whisk
Ingredients
- 4 large eggs, room temperature
- ¾ cup 2% or whole milk, room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon Dijon mustard
- 2 tablespoon finely chopped mixed fresh herbs, divided such as chives, parsley, and thyme
- 2 tablespoon unsalted butter, for the pan
- 4-6 slices thinly sliced ham (I use deli ham)
- 8 thin slices of Pecorino Romano cheese, shaved off a block using a vegetable peeler
- hot honey for drizzling
- additional salt and pepper, to taste
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Adjust the oven racks if needed so the pancake has room to rise.
- While the oven heats, add the eggs, milk, flour, salt, pepper, Dijon, and herbs to a blender. Blend for about 20-30 seconds, or until completely smooth. Let the batter rest for 10-15 minutes while the oven finishes preheating.4 large eggs, room temperature, ¾ cup 2% or whole milk, room temperature, ¾ cup all-purpose flour, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, ¼ tsp Dijon mustard, 1 tbsp finely chopped mixed fresh herbs, divided
- Meanwhile, heat a small skillet over medium heat. Cook the ham until lightly crisp around the edges, about 2-3 minutes, turning once. No oil or butter is needed, though you can lightly coat the pan with cooking spray if you prefer. Transfer the ham to a plate and set aside.4-6 slices thinly sliced ham
- Carefully remove the hot cast iron skillet from the oven (it will be piping hot). Add the butter and swirl until completely melted, foamy, and evenly distributed in the pan.2 tbsp unsalted butter, for the pan
- Immediately pour the batter into the hot skillet and return it to the oven.
- Bake for 16-18 minutes, or until the Dutch baby is deeply puffed, golden brown, and crisp around the edges. Avoid opening the oven door while it bakes, or else you risk it deflating. Keep the oven light on to watch it.
- Remove from the oven and immediately top with the crisped ham, shaved Pecorino Romano, and the remaining herbs. Finish with a generous drizzle of hot honey, adjust salt and pepper to taste as needed, and serve right away.8 thin slices of Pecorino Romano cheese, shaved off a block using a vegetable peeler, hot honey for drizzling, additional salt and pepper, to taste, 1 tbsp finely chopped mixed fresh herbs, divided
Notes
- Room temperature ingredients help the Dutch baby puff higher.
- If you don't have a blender, whisk everything in a bowl thoroughly.
- Preheat the skillet until it's very hot before adding the batter. This creates the signature tall, crisp edges.
- Blend until smooth. A lump-free batter rises more evenly.
- Every oven bakes differently. I've used convection and non-convection when testing. My convection setting puffed more evenly, which means my oven might have some hot spots. Every oven is different. It's perfectly fine if your Dutch pancake is uneven and lopsided; it's meant to be rustic.
- Serve immediately. The Dutch baby will naturally deflate as it cools, but that's exactly what creates the perfect center for the toppings.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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