Description
This Savory Herb Butter Dutch Baby is light, fluffy, and full of flavor. It makes a perfect breakfast, brunch, or dinner centerpiece with its buttery crust and fresh herbs.
Ingredients
3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp chopped fresh herbs (such as parsley, chives, or thyme)
3 tbsp unsalted butter
Instructions
1. Preheat oven to 425°F (220°C).
2. Place a 10-inch cast iron skillet in the oven to heat.
3. In a mixing bowl, whisk eggs until frothy.
4. Add flour, milk, salt, pepper, and garlic powder. Whisk until smooth.
5. Stir in chopped herbs.
6. Carefully remove skillet from oven and add butter. Let it melt and coat the pan.
7. Pour the batter into the hot skillet.
8. Bake for 20 minutes or until puffed and golden.
9. Serve immediately with extra herbs or a sprinkle of cheese if desired.
Notes
This Dutch baby will deflate slightly after removing from the oven—this is normal.
Top with sautéed mushrooms, crumbled bacon, or a dollop of sour cream.
Use a blender for an ultra-smooth batter.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Brunch
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1/4 pan
- Calories: 190
- Sugar: 2g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
Keywords: savory dutch baby, herb pancake, brunch recipe, cast iron, egg bake