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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
If you've only had sweet Dutch babies, let me introduce you to this delicious savory version. Made with sharp cheddar and fresh thyme, this Savory Dutch Baby is crisp around the edges, soft in the center, and bursting with cheesy, herby flavor.
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What is a Dutch Baby?
If you're unfamiliar, a Dutch baby is essentially a large, oven-baked pancake that cooks in a cast-iron skillet. It comes in sweet and savory varieties, like my Lemon Dutch Baby Pancake or this Herb and Sharp Cheddar Dutch Baby.
Quick and easy to make, Dutch babies are one of my family's favorite weekend breakfasts, along with Blender Crepes, Brown Sugar French Toast, and Old-Fashioned Buttermilk Pancakes. We rotate through different variations nearly every week, and my kids have fun picking their favorite toppings!
Notes about the Ingredients
- Cheese - I use Cache Valley® sharp cheddar for a delicious tangy contrast to the light, buttery Dutch baby. I've also tested this recipe with mild and medium cheddar. Both versions are tasty, but the flavor isn't quite as strong.
- Fresh Thyme - The soft, herby flavor balances the sharpness of the cheese. You can use dried thyme if needed, but cut the amount in half. I've also used sage, and it's another great herb to add or substitute with.
- Butter - I used Cache Valley® salted butter to coat the bottom of my cast iron skillet, adding rich flavor and helping to achieve a golden, lightly crisp exterior. If you need to use unsalted butter, include an extra pinch of salt in the batter.
Topping Ideas
You can serve this savory Dutch baby as is, but I love adding various toppings. Some of my favorite options include:
- Sautéed Mushrooms
- Crumbled Bacon or Sausage
- Tomato Bacon Jam
- Fresh Arugula
- Diced Tomatoes
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide-perfect if you're new to making pasta from scratch.
How to Make a Savory Dutch Baby using a Cast Iron Skillet
Heat the Skillet - Place a 10-inch cast iron skillet in the oven and preheat it to 400°F.
Prepare the Batter - Meanwhile, blend the eggs, milk, flour, and salt until smooth. Then, pour the batter into a bowl, add the shredded cheese and fresh thyme leaves, and gently toss to combine.
Bake - Add butter to the skillet and place it back in the oven to melt. Swirl the pan to coat the bottom evenly with the melted butter. Then, pour in the batter and immediately return it to the oven. Bake until the Dutch baby is puffed and golden brown.
Amanda's Secret Tip
A Dutch baby will start to deflate after cooking. It's best to serve it immediately while it's still hot, but don't worry, it's still delicious if it deflates!
Frequently Asked Questions
A cast-iron skillet is best for Dutch babies because it makes it easy to achieve crispy edges. If you don't have one, an oven-safe skillet or baking dish will also work.
The most common reason a Dutch baby turns out flat is that the pan didn't get hot enough. The butter should sizzle and melt immediately. If it doesn't, the skillet needs to heat a bit longer. Also, DON'T blend the cheese with the batter, or it will weigh it down, not allowing it to puff up.
More Cast Iron Skillet Recipes
If you love cooking with cast iron, you'll want to add the following recipes to your must-make list!
Recipe
Savory Dutch Baby with Cheddar
Video
Equipment
Ingredients
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 4 ounces Cache Valley® sharp cheddar, shredded
- 1 teaspoon fresh thyme leaves
- 2 Tablespoons Cache Valley® salted butter
Instructions
- Preheat the oven to 400°F with a 10-inch cast-iron skillet inside.
- Add the eggs, milk, flour, and salt to a blender and blend for 30 seconds until smooth.
- Pour the batter into a bowl and stir in the shredded cheddar and fresh thyme leaves.
- Carefully remove the hot skillet from the oven and add the butter. Place the skillet back in the oven until the butter melts. Then, remove and swirl it to coat the bottom and sides of the pan with the melted butter.
- Pour the batter into the hot skillet and immediately return it to the oven. Bake for 20-25 minutes or until the Dutch baby is puffed and golden brown.
Notes
- Toppings - Add sauteed mushrooms, crumbled bacon or breakfast sausage, tomato bacon jam, fresh arugula, or fresh tomatoes.
- Skillet - If you don't have a cast-iron skillet, use an oven-safe skillet or baking dish.
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