The best dutch baby.

Have you made a dutch baby before? It’s basically a pancake meets an omelet and it’s how I wish every omelet tasted (I’m not the biggest omelet fan). After trying it I felt similar to how I felt the first time I had chilaquiles, which was, “HOW HAVE I LIVED THIS LONG AND NOT REALIZED THIS MEAL EXISTS?!”

This all started because I listened to a Best of Both Worlds episode and ended up influenced to buy Dinner Uncomplicated by Claire Tansey. In it she shares her recipe for a cheesy dutch baby.

This recipe is heavily influenced by Tansey’s recipe with only a couple adjustments. One adjustment being that we always double the recipe and make two skillets worth (the photos in this post show us doubling the recipe). The other adjustment being we change up the cheese.

We love this dish for many reasons. Mainly because 1) we always have the ingredients for this on hand: eggs, milk, flour, cheese, 2) the girls love it and readily accept it, and 3) it comes together quick making it a great option for those nights when it’s dinner time but there is no dinner planned out.

I actually haven’t made this dish once. Andrew is the dutch baby maker in our house and this is usually made when I’m working until 5 and Andrew needs to handle the dinner making.

I know you can make sweet dutch babies, but the savory ones have been lining up with my cravings nicely. I’d really like to make a smoked salmon everything bagel version soon and I’m sure I will. Right now, we typically have been serving this classic dutch baby with roasted cauliflower and a side salad. 

Cheesy Dutch Baby

Yield: Serves two (you'll need sides though to make this serve two)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


4 eggs
2/3 cup all-purpose flour
2/3 cup milk
1/4 tsp salt
1/3 cup grated aged cheddar
3 tbsp butter
1/3 cup finely grated good-quality parmesan


Preheat oven to 450F.

In a bowl, whisk together the eggs and flour. Whisk in the milk and salt. Whisk in the cheddar. (You'll save the parmesan to sprinkle on the top.)

Heat a 10-inch cast-iron skillet over medium heat until hot. Add in the hunk of butter and after a minute turn off the heat. The butter will keep melting and once completely melted, swirl the butter around the skillet to coat the entire bottom. Pour your batter into the melted butter. Sprinkle the parmesan on the top. Transfer skillet to the oven and bake for 12-15 minutes, or until the dutch baby puffs up and browns across the top.

The photos in this blog post show us doubling the recipe.

Recipe is slightly modified from Dinner Uncomplicated.

If this looks like a light dinner, I agree. Usually we have 2 sides with dinner, but this was a just get dinner on the table kinda night and the girls had dutch baby, a spring of salad, and cuties. I don’t remember, but if hungry I know me and I would’ve just had a larger before bed snack.


  1. Ooh, yum! This looks like the perfect solution to my lunch rut ;) Thanks Kylie

  2. I was thinking about making a dutch baby for supper today, so this recipe was perfect timing! It was yummy and super easy to throw together! Loved the cheese/savory aspect of it. Thanks for the inspiration, not only this recipe, but your blog/podcast in general :)

  3. I love savory dutch babies! I add some herbs to the batter if they’re around, it makes it so pretty. I actually found I like a higher egg to flour ratio because it makes it puff more and I enjoy the texture, a bit less dense. My favorite recipe that I adapt from is 8 eggs to 1 Cup + 2 Tbsp flour. We just had one last week!

  4. Oh yummy! I’ve made many sweet ones- I add vanilla and then sprinkle powdered sugar and homemade whipped cream on top. I’ve never thought of a savoury one. This sounds so yummy, I might add some bacon crumbles on top :) 

  5. I had never heard of these until this January when my sister’s boyfriend made them for breakfast (he did a sweet version), they are soooo good! Savory sounds delicious too!

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