THIS POST IS SPONSORED BY
This post is sponsored by Bob’s Red Mill, who I’m thrilled to partner with throughout 2023! Bob’s is my longtime go-to for natural & whole grain baking staples, & the quality of Bob’s Organic All-Purpose Flour is simply unbeatable! All thoughts & opinions are my own.
A Brunch-Worthy Dutch Baby – Just Make it Savory!
Going out to brunch is great, sure, but getting a cafe-worthy experience without having to leave your cozy house?! Even better! 🙌🏼 Simple-yet-special treats like our Puff Pastry Breakfast Pizza, restaurant-worthy Eggs Benedict, & this Savory Dutch Baby all make an at-home brunch feel festive with minimal effort.
This savory Dutch baby recipe is seriously so quick & easy – the blender & oven do most of the work! The batter is pretty traditional (a simple combination of flour, eggs, milk, & a dash of thyme to build savory flavor) & prepping it in a blender ensures especially light & airy results. Simply blend it up, pour it into a piping hot skillet, & it puffs up into the most beautiful pancake as it bakes.
To make the Dutch baby savory, skip traditional toppings like sweet fruit & maple syrup, & pile on savory toppings instead! Sautéed asparagus, smoked salmon, crumbly Boursin cheese, a lemon butter drizzle, & fresh herbs add layers of flavor, texture, & color that are just as delicious as they are beautiful.
Savory Dutch Baby Recipe Highlights
You’re going to love this herby Dutch baby with smoked salmon! It’s…
A FUN TWIST. Skip the sweet fruit & syrup, & opt for a savory Dutch baby instead! Layers of tender asparagus, thinly sliced smoked salmon, creamy herbed cheese, & lemon butter sauce come together to create a savory Dutch baby that breakfast dreams are made of!
EASY YET ELEGANT. Your blender & oven take care of most of the work here, baking up a savory Dutch baby in less than an hour. Brunch-inspired toppings give it a cafe-worthy feel & picture-perfect presentation – no one will ever guess it was so easy to throw together!
PERFECT FOR BRUNCH. Enjoy on the holidays, with your girlfriends, or just because it’s Saturday – any day is a good day for an herby Dutch baby with smoked salmon!
Who said brunch treats can’t be savory?! ♡ Read on to learn more about how to make this Savory Dutch Baby with Smoked Salmon & Asparagus, or jump straight to the recipe & get cooking!
What is a Dutch Baby?
If a Dutch baby is new to you, then boy are you in for a treat! This breakfast classic is part pancake, part crepe, & part popover – a little bit of the best of everything! Dutch Baby Origins. ⇢ Its name is a bit of a misnomer because a Dutch baby is not from the Netherlands! The term was coined by an American restauranteur who mispronounced “Deutsch” (German for “German”) as “Dutch.” A Dutch baby is a German-style pancake that Americans came to know as Dutch.
The Dutch baby batter is made with flour & airy eggs (no yeast or baking soda required!) & poured into a piping hot skillet, where it gets its signature poof. The batter rises when it comes in contact with a hot pan, creating browned & crispy edges and a soft & custardy center.
It’s best to eat a Dutch baby straight out of the oven when it’s light & fluffy. Traditionally a Dutch baby is topped with sweet things like fresh fruit, powdered sugar, or maple syrup, but a few simple twists can also easily make a Dutch baby savory.
Key Ingredients
The beauty of a Dutch baby – whether sweet or savory! – is that its batter comes together with very simple ingredients, & many of them are probably all in your kitchen already!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
To make this savory Dutch baby recipe, you need…
- Flour – The essential ingredient for any Dutch baby batter. I always keep my kitchen stocked with Bob’s Red Mill Unbleached White All-Purpose Flour – it’s simply the best. Bob’s flour is milled with the highest quality North American wheat & has a high protein content to ensure the perfect texture. This is especially helpful for a light & puffy savory Dutch baby!
- Other Dutch baby batter essentials – Eggs are the secret to the Dutch baby’s perfect puff, while whole milk creates an especially tender texture & a little dried thyme laces it all with savory, herbaceous flavor.
- Butter – Coating the surface of the cast-iron pan with melted butter helps ensure the batter doesn’t stick, all while giving the Dutch baby extra rich flavor.
- Toppings of choice – To make this Dutch baby savory, it’s topped with tender asparagus, thinly sliced smoked salmon, crumbled Boursin (a creamy, herbaceous, & garlicky cheese), & a showering of fresh parsley, dill, or chives – whatever you love!
Shop This Post
Bob’s Red Mill Organic Unbleached All-Purpose Flour
Buy Now →
Buy Now → 
Staub 13-Inch Cast Iron Skillet
Buy Now →
Buy Now → 
Buy Now → 
Zwilling Madura Plus Non-Stick Fry Pan
Buy Now →
Stainless Steel Measuring Cups & Spoons
Buy Now →How to Make a Dutch Baby
Pulling a beautifully puffed-up Dutch baby out of the oven feels so fun & fancy, but it’s actually quite easy to make! This recipe is pretty traditional, quick & simple – it’s as easy as mixing the batter & baking it in a cast-iron pan.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Preheat the cast-iron skillet. When you preheat the oven, simply set the cast iron skillet inside. As the oven reaches the final baking temperature, so does the surface of the skillet! Why? ⇢ The pan needs to be nice & hot when the batter is poured into it – its high heat helps give the Dutch baby its rise.
Prepare the batter & let it rest. Add the flour, milk, eggs, & thyme to a high-speed blender, then blend until nice & smooth. Set the batter aside to rest for 10-15 minutes while the oven finishes preheating. Why? ⇢ I love prepping Dutch baby batter in a blender since the high speed whips the eggs extra well for the ultimate rise. As the batter rests, the gluten & proteins in the flour develop to make the batter stretchy & strong enough to hold the air bubbles whipped into it.
Prepare the hot skillet & bake the Dutch baby. Carefully add a little butter into the preheated skillet, swirling it around to coat the pan. Why? ⇢ The melted butter prevents the batter from sticking & also makes the Dutch baby savory, flavorful, & golden brown. From there, pour in the batter – it will sizzle & begin to set as soon as it hits the pan – & bake the savory Dutch baby until it’s puffy & golden.
Savory Dutch Baby Toppings & Assembly
As the Dutch baby bakes in the oven, you’ll have the perfect window of time to prep your favorite savory toppings.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Savory Dutch Baby Toppings. ⇢ Thinly sliced smoked salmon is one of our favorite store-bought shortcuts for brunch. It’s super flavorful & all you have to do is pull it out of the packaging – easy! Asparagus adds some texture & freshness – simply sauté it in butter & lemon! – & a creamy cheese like Boursin adds delicious herbaceous & garlicky flavor. It takes about 15 minutes to prep these toppings, which is just enough time for the savory Dutch baby to finish baking!
Savory Dutch Baby Assembly. ⇢ When the Dutch baby comes out of the oven, top it with sautéed asparagus, smoked salmon, & crumbled cheese. Finish it with a sprinkling of fresh herbs & a drizzle of lemon butter, & it’s ready to serve – picture-perfect & seriously savory!
Recipe Variations
While we love this herby Dutch baby with smoked salmon, you can top it with any other savory ingredients you love. It’s a great canvas for whatever you’re craving – feel free to make it your own! A few ideas to get you started…
- Swap smoked salmon for smoky ham, crispy bacon or thinly sliced prosciutto.
- Skip the asparagus or swap it for hearty pan-roasted mushrooms or caramelized onions. Cherry tomatoes, sliced avocado, or diced red onion are also great add-ins.
- Use another crumbly cheese like feta or goat cheese, or finish your savory Dutch baby off with freshly shaved parmesan cheese or grated cheddar cheese. Add the cheese right after it comes out of the oven & it’ll melt beautifully!
More Dutch Baby FAQs
What does Dutch baby taste like?
A Dutch baby has a buttery, eggy taste, like a cross between a custardy crepe & flaky croissant. This recipe also adds dried thyme to the batter, giving it some herbaceous flavor.
Why do Dutch babies puff up?
Whipped eggs make the Dutch baby batter light & airy, helping it puff up in the hot pan & oven.
Why didn’t my Dutch baby rise?
The key is an airy batter & piping hot pan! If your savory Dutch baby didn’t rise, it’s likely because you missed one of these key elements. Use a high-speed blender to mix the batter & then be sure to let it rest. You should also always preheat your cast iron skillet in the oven before pouring in the batter.
What is the difference between a Dutch baby and a popover?
While they share similar ingredients & a signature puff, a Dutch baby & popover have a few distinct differences. Popovers are savory & individually portioned since they’re baked in popover-specific tins that are kind of like muffins. Dutch babies are much bigger, designed to be shared, & are traditionally served with plenty of sweet toppings.
Can you make a Dutch baby without cast iron?
The high heat of a cast iron skillet is essential to the rise of this savory Dutch baby. We highly recommend using one!
Can Dutch baby be reheated?
It’s hard to recreate the same crispy, custardy textures as a hot & fresh savory Dutch baby. If you want to enjoy any leftovers later, we recommend eating them cold or at room temperature.
I can’t wait for you to try this Savory Dutch Baby with Smoked Salmon & Asparagus! It’s such a fun & easy brunch recipe when you’re craving a savory twist on a classic. We guarantee it’ll make your weekend morning feel extra special!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Cafe-Worthy Brunch At Home
Savory Dutch Baby with Smoked Salmon & Asparagus
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: serves 4-6 1x
- Category: Main Dish, Breakfast & Brunch Recipes
- Method: Baked
- Cuisine: American
Description
The brunch classic with a savory twist, a perfectly puffy Dutch baby is the best easy-yet-elegant dish for any at-home brunch.
If you’re new to Dutch babies, you’re in for quite a treat! This breakfast classic is part pancake, part crepe, part popover, & 100% delicious. Best yet, they’re seriously easy to throw together – your blender & oven will do all of the work! A few quick tips for a picture-perfect Dutch baby with plenty of poof:
- Use a blender! The high speed of a blender whips the eggs extra well so they’re nice & fluffy for the ultimate rise. Plus, it’s the easiest way to remove any potential lumps from the batter.
- Preheat a cast-iron skillet in the oven. Be sure to preheat your skillet while you prepare the batter – it needs to be nice & hot to help give the savory Dutch baby its rise.
Traditionally, Dutch babies are are served plain or topped with sweets like fruits & syrups, but for this recipe we’ve chosen to load it up with an array of savory toppings like smoked salmon, sautéed asparagus, crumbly herbed cheese, & fresh herbs to create layers of flavor, texture, & color that are just as delicious as they are beautiful.
Be sure to check the blog post, above, for plenty more tips, tricks, & savory Dutch baby toppings ideas! ♡ Happy brunchin’!
Ingredients
for the savory Dutch baby:
- 3 tablespoons unsalted butter, melted
- 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
- 1 cup + 2 tablespoons whole milk
- 4 large eggs
- 1 teaspoon dried thyme
- kosher salt & ground black pepper, to season
for assembly & serving:
- 3 tablespoons unsalted butter, divided
- 16 ounces fresh asparagus, woody ends trimmed & sliced on the bias into ½-inch pieces (approx. 2 cups sliced)
- 1 lemon, juiced & divided
- 4 ounces thinly sliced smoked salmon
- 2 ½ ounces Boursin cheese, crumbled (approx. ½ the cheese puck)
- finely chopped fresh herbs (parsley, dill, etc.)
- kosher salt & ground black pepper, to season
Instructions
- Prep: Place a 12-inch oven-safe skillet (such as a cast iron skillet) on an oven rack positioned in the center of the oven. Preheat the oven to 450 degrees F. Once the oven comes up to temperature, let the cast iron skillet preheat for 10-15 minutes longer. While the oven & skillet preheat, it’s a great time to multi-task by gathering & prepping Ingredients according to the Ingredients List (above), preparing the savory Dutch baby batter (Step 2, below), & prepping the Dutch baby toppings (Step 4, below).
- Prepare the savory Dutch baby batter: Meanwhile, as the oven preheats, prepare the Dutch baby batter. Add the flour, milk, eggs, & dried thyme to a high-speed blender, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Blend on high speed, stopping to scrape down the sides as needed, until the mixture forms a smooth & frothy batter. Set aside to rest for 10-15 minutes while the oven & skillet preheat. (Alternatively, if you do not have a high-speed blender, you can mix the savory Dutch baby batter by hand. For best results, we suggest whisking the eggs & milk until light & frothy first, then whisk in the flour & thyme, just until combined. Do not overwork the batter.)
- Bake the savory Dutch baby: Once the oven & skillet are preheated, carefully remove the hot skillet from the oven. Place the melted butter in the skillet, swirl & stir to coat the bottom in the pan. Pour the prepared Dutch baby batter into the skillet. Return the skillet to the oven. Bake the savory Dutch baby 15-20 minutes, until the Dutch baby is puffed, the edges are set, & the top is as golden brown as you like. Remove from the oven for serving.
- Cook the asparagus & prepare the lemon butter: Meanwhile, as the savory Dutch baby bakes, prepare the toppings. Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the sliced asparagus, seasoning with ½ teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until the asparagus is vibrantly green & tender, 3-4 minutes. Remove from the heat & squeeze ½ of the lemon juice over top. Meanwhile, melt the remaining 2 tablespoons butter & whisk with the juice of the remaining ½ lemon. Set aside for assembly.
- Assemble the savory Dutch baby & serve: Spoon the cooked asparagus into the center of the savory Dutch baby, then top with the cooked asparagus, thinly sliced smoked salmon, & crumbled cheese. Finish with a drizzle of the prepared lemon butter sauce & a sprinkling of finely chopped fresh herbs. Slice into 4-6 pieces & serve immediately. Enjoy!
Equipment
Staub 13-Inch Cast Iron Skillet
Buy Now →Bob’s Red Mill Organic Unbleached All-Purpose Flour
Buy Now →
Buy Now → Notes
- Easy swaps & substitutions: Half the fun of a Dutch baby is its versatility, & a savory Dutch baby is no different! While we enjoy the recipe as written, with asparagus & smoked salmon, you can customize it to suit your tastes in about a thousand different ways. Feel free to swap smoked salmon for crispy bacon lardons or prosciutto. Omit the asparagus or swap it out with some hearty mushrooms. Melt a little cheese on top of the Dutch baby just as it comes out of the oven, or finish it off with freshly shaved parmesan. Have fun with it & make it your own!
- Storage & Reheating: Once baked & assembled, this savory Dutch baby is best enjoyed immediately while it’s still warm, though leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. I like enjoying leftovers cold or room temperature – just take them out of the refrigerator & let them warm up for 15-20 minutes before enjoying.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
