This savory Dutch baby offers a fluffy, satisfying twist to the classic pancake. It comes together quickly and showcases a delightful medley of fresh vegetables, perfect for a weekend brunch or any family breakfast.
This Savory Dutch Baby addresses common issues of difficulty in preparation and lack of flavor in traditional breakfast dishes.
I’ve had my share of busy mornings where standing over the stove was just not an option. This recipe solves that problem by allowing me to prep in just 10 minutes, and then I can relax while it bakes to golden perfection. Plus, the veggie filling is flexible; you can use whatever’s in your fridge.
In only 35 minutes total, you’ll have a delightful dish that’s both hearty and visually appealing, making it a fantastic centerpiece for any table. It’s really fun to watch it puff up in the oven!
If you’re interested in another delicious breakfast idea, check out my broccolini frittata that’s both tasty and easy to whip up.
Table of contents
Why You Will Love This Recipe
- Easy Prep Time , This Savory Dutch Baby comes together in a flash, taking only about 10 minutes to whip up the batter and just 25 minutes to bake, making it a fantastic option for busy mornings.
- Customizable Veggie Goodness , You can switch up the veggies based on what you have at home or what’s in season. The mix of fresh zucchini, tomatoes, and onions not only adds flavor but also nutritional benefits, keeping things wholesome.
- Endless Flavor Options , Whether you toss in spicy peppers or savory mushrooms, every version can be a unique experience. The combination of thyme and garlic powder infuses the entire dish with aromatic goodness, making every bite memorable.
- Long-Lasting Freshness , Despite being a baked pancake, it stores well in the fridge for a couple of days. You can reheat leftovers for a satisfying breakfast or even a quick snack, ensuring nothing goes to waste.
Savory Dutch Baby
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A delicious savory Dutch baby pancake topped with sautéed vegetables and avocado, perfect for a vegetarian meal.
Ingredients
Scale
- 3 large eggs
- ½ cup (60 g) all-purpose flour
- ½ cup (120 ml) almond milk
- 4 tablespoons (56 g) vegan butter
- 1 small tomato, chopped
- ½ red onion, thinly sliced
- 1 cup (150 g) cherry tomatoes
- 1 small zucchini, chopped
- ½ avocado, chopped
- Handful fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Set your oven to 425°F (220°C) and let it heat completely. A hot oven helps the Dutch baby rise properly and develop a golden color.
- Step 2: Blend Batter Smoothly: Combine eggs, all-purpose flour, almond milk, salt, and thyme in a blender. Blend for about 30 seconds until the batter is smooth and free of lumps. If lumps remain, blend for another 10 seconds. Alternatively, mix by hand until smooth.
- Step 3: Melt Butter Carefully: Place the vegan butter in a cast-iron skillet. Put the skillet in the preheated oven until the butter is melted but not browned. Watch closely to avoid burning, as browned butter can change the flavor.
- Step 4: Pour Batter & Bake: Once the butter has melted, carefully pour the batter into the skillet. Bake for 20-25 minutes until the pancake is puffed and golden brown. Rotate the skillet halfway through baking (around 12 minutes) to ensure even browning. The Dutch baby is done when it has risen well and the edges and top are golden.
- Step 5: Sauté Your Vegetables: While the pancake bakes, heat olive oil in a sauté pan over medium heat. Add the chopped tomato, thinly sliced red onion, cherry tomatoes, zucchini, garlic powder, salt, and pepper. Cook for 8-10 minutes until the onions are translucent and vegetables soften. If vegetables start to stick, add an extra teaspoon of olive oil. For less moisture release and to avoid sogginess, sauté the vegetables for 5-7 minutes before baking as an alternative.
- Step 6: Top & Serve Warm: After the Dutch baby finishes baking, top it with the sautéed vegetables, fresh parsley, chopped avocado, and optionally, fried eggs. Serve immediately while warm to enjoy the blend of flavors and textures.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigeration: Keep the Dutch baby covered tightly in an airtight container inside the refrigerator for up to 5 days to prevent drying out.
- Freezing: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ensure your oven is fully preheated to 425°F (220°C) before baking to achieve proper rise and golden edges.
- Use large, fresh eggs for maximum puffiness and structure.
- Blend batter well to avoid lumps, which affect cooking texture.
- Rotate the skillet halfway through baking for even browning on all sides.
- If vegetables stick while sautéing, add a teaspoon more olive oil to prevent burning.
- To avoid a soggy bottom from vegetable moisture, consider sautéing veggies a few minutes prior to topping.
- Reheat leftovers in a 350°F (175°C) oven for about 5-7 minutes until warmed through and crisp around the edges. Avoid microwave reheating to maintain texture.
- Serve alongside a simple arugula salad or roasted Brussels sprouts for extra crunch and contrast.
- Add sautéed spinach or a mixed vegetable medley for a colorful presentation.
- Use the Dutch baby as a base for a savory breakfast burrito by wrapping it with scrambled eggs and salsa.
- Pair the dish with roasted potatoes or a fresh fruit platter for a balanced brunch spread.
- Top with Greek yogurt or extra avocado for creaminess, and sprinkle with red pepper flakes or chopped chives for a zesty finish.
- Substitute cherry tomatoes with regular tomatoes, or swap zucchini with bell peppers or mushrooms based on availability and preference.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend measured in the same quantity (½ cup).
- Swap almond milk with whole milk or 2% milk for a richer batter or use another non-dairy milk as preferred.
- Choose high-quality all-purpose flour for the best fluffy texture in the Dutch baby.
- Fresh large eggs contribute to a better rise; check the sell-by date for freshness.
- Use unsalted, vegan butter to control saltiness and maintain balanced flavors.
- Thyme adds an aromatic herbal note; fresh thyme may be used but adjust quantity accordingly.
- Olive oil for sautéing should be of medium heat stability; extra virgin works well for flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Go for a high-quality all-purpose flour. It gives the Dutch baby a nice, fluffy texture. If you want, you can swap it for a gluten-free blend to make it gluten-free.
- Eggs: Use large eggs; they’re key for creating that puffy rise. Fresh eggs will yield the best results, so check the sell-by date when you’re shopping.
- Milk: Whole milk works best for a creamy batter. If you’re low on milk, you can substitute with 2% or even non-dairy milk, but the richness might vary slightly.
- Butter: I recommend using unsalted butter. It helps control the salt level and keeps flavors balanced. Let it melt before mixing to ensure a smooth batter.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor really well. Make sure you’re using pure vanilla rather than imitation for the best taste.
- Sugar: Granulated sugar helps balance the savory notes in the Dutch baby. If you want a different flavor, brown sugar can add a hint of caramel undertones.
- All-purpose flour: Go for a high-quality all-purpose flour. It gives the Dutch baby a nice, fluffy texture. If you want, you can swap it for a gluten-free blend to make it gluten-free.
- Eggs: Use large eggs; they’re key for creating that puffy rise. Fresh eggs will yield the best results, so check the sell-by date when you’re shopping.
- Milk: Whole milk works best for a creamy batter. If you’re low on milk, you can substitute with 2% or even non-dairy milk, but the richness might vary slightly.
- Butter: I recommend using unsalted butter. It helps control the salt level and keeps flavors balanced. Let it melt before mixing to ensure a smooth batter.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor really well. Make sure you’re using pure vanilla rather than imitation for the best taste.
- Sugar: Granulated sugar helps balance the savory notes in the Dutch baby. If you want a different flavor, brown sugar can add a hint of caramel undertones.
Recipe Tips
- If the batter is lumpy, blend it for an additional 10 seconds until smooth before pouring it into the skillet. A well-mixed batter results in even cooking.
- When the edges don’t rise well, double-check the oven temperature and heat to 425 degrees before baking the Dutch Baby for 20-25 minutes. A hot oven helps achieve the necessary puff.
- If vegetables stick while sautéing, add an extra teaspoon of olive oil to the skillet. This prevents burning and ensures even cooking, particularly for the onions.
- For uneven browning, rotate the skillet halfway through the baking time, around 12 minutes. This simple step ensures even heat distribution for the Savory Dutch Baby.
- If you want to avoid a soggy bottom, sauté the vegetables for 5-7 minutes before adding them on top. Well-cooked veggies release less moisture during baking.
Serving Suggestions
Serve the savory dutch baby alongside a simple arugula salad or roasted Brussels sprouts for crunch. Consider adding sautéed spinach or a mixed vegetable medley for a colorful presentation.
Use to make a savory breakfast burrito by wrapping the savory dutch baby with scrambled eggs and salsa. Add to brunch tables with roasted potatoes or a fresh fruit platter for variety.
Top with a dollop of Greek yogurt or creamy avocado for richness. A sprinkle of red pepper flakes or freshly chopped chives adds a zesty finish.
Recipe variations
- You can use regular milk instead of almond milk in the batter if you prefer a slightly richer taste and texture for your savory dutch baby.
- Add ½ teaspoon fresh thyme along with ½ teaspoon garlic powder when sautéing vegetables to create a fragrant and savory filling with subtle herbal notes.
- Either zucchini or bell peppers can be chopped and sautéed with tomatoes and onions to vary the texture and moisture levels in the vegetable topping.
- If making larger portions, double all ingredients and bake the batter in a 10-inch skillet instead of 8-inch, adjusting cooking time to 25-30 minutes for best results.
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How to Store?
To keep your savory Dutch baby fresh and delicious, follow these storage tips:
Room Temperature: Place the savory Dutch baby in an airtight container at room temperature for up to 2 days to maintain freshness.
Refrigeration: Store in an airtight container inside the refrigerator for up to 5 days, covering it tightly to prevent drying out.
Freezing: Wrap the Dutch baby tightly in plastic wrap, place in a freezer container, freeze up to 2 months. Thaw in refrigerator overnight.
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