Go Back

Savory Dutch Baby


  • 2 tablespoons butter
  • 5 large eggs
  • 1/2 cup whole wheat flour hard wheat is fine if you don't mind the strong wheaty flavor but preferably a soft wheat like whole wheat pastry flour or white whole wheat
  • 1/2 cup milk
  • 1/2 cup grated cheese we used cheddar
  • 1/2 cup your favorite sausage ham or leftover meat, chopped into small pieces(optional for a vegetarian version)
  • 1/4 teaspoon salt or a pinch more if not using a salty meat


  1. Preheat your oven to 425 degrees.  Place a skillet or pie plate in the oven to heat up in the lower third of the oven as the dutch baby will puff up and if it's too close to the top it will burn.
  2. In a large bowl beat together the eggs, flour, milk and salt.  Gently mix in your favorite sausage or leftover meat, we used a garlic sausage.   Or substitute a meatless alternative or omit for a vegetarian option.  Once the skillet or pie plate in the oven is hot add the butter.   Once it's melted remove the pan from the oven, swirl the butter around and then pour the dutch baby batter into the pan.  Immediately place the pan in the oven.
  3. Bake for 20-25 minutes until puffed and golden.  Allow the dutch baby to cool for a few minutes before cutting into wedges and serving.