Savory Parmesan Dutch Baby

This savory Dutch baby is fluffy, golden, and packed with Parmesan, chives, and thyme—an easy yet impressive dish perfect for brunch or a light meal.

Recipe and image compliments of Brit from Whisked Away Kitchen

Print Recipe

Savory Parmesan Dutch Baby

Prep Time30

Cook Time25

Servings:

Ingredients

Dutch Baby

5 large eggs
1 cup 130g all-purpose flour
1 cup Hiland Vitamin D Milk
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
2 tablespoons finely chopped chives
1 tablespoon fresh thyme leaves
1 oz Parmesan finely grated on microplane
5 tablespoons Hiland Unsalted Butter

For Serving

6-8 oz burrata room temperature
4 slices prosciutto torn
2 handfuls baby arugula
1 tablespoon olive oil
Squeeze of lemon juice
Kosher salt to taste

Instructions

Place a 12-inch cast iron skillet on the center rack of your oven and preheat to 425°F. Ensure there is plenty of space for the pancake to rise.
In a blender, combine the eggs, flour, milk, salt, and garlic powder. Blend on high for 30 seconds until completely smooth and frothy.
Pour the batter into a bowl and stir in the chives and thyme by hand. Let the batter rest for 20 minutes at room temperature.
Once the oven is preheated, carefully remove the hot skillet using an oven mitt. Add the 5 tablespoons of butter, swirling until it is melted, bubbling, and foamy.
Quickly pour the batter into the center of the skillet. Immediately sprinkle the Parmesan cheese evenly over the top of the batter.
Transfer the skillet back to the oven. Bake for 20–25 minutes without opening the door. The Dutch baby is done when the edges are tall, deep golden brown, and crispy, and the center is just set.
While the pancake is cooking, bring the burrata to room temperature, tear the prosciutto into small pieces, and toss the arugula with olive oil, lemon juice, and salt.
Remove from the oven, top with burrata, prosciutto and dressed greens. Serve immediately.

Ingredients for a savory Parmesan Dutch baby including eggs, flour, herbs, prosciutto, arugula, butter, and Hiland Vitamin D Milk arranged on a neutral surface

Top view of batter ingredients in a blender with flour, egg, and milk being combined for a savory Dutch baby

Bowl of Dutch baby batter mixed with chopped chives and herbs ready for cooking

Pouring savory batter into a hot skillet, showing a smooth mixture speckled with herbs

Savory Dutch baby batter cooking in a skillet, topped with grated cheese and herbs as it begins to set

Baked savory Parmesan Dutch baby with golden edges and a fluffy center in a cast iron skillet

Blend the batter in minutes, then bake for a beautifully puffed pancake

Top it simply with butter or dress it up with burrata, prosciutto, and greens—this versatile dish is as elegant as it is easy to make.

Why We Love This Recipe

The Wow Factor: There is nothing more satisfying than watching the batter climb the sides of the pan to create that dramatic rise.
Minimal Effort: You throw almost everything into a blender, which means less cleanup and more time to spend with your family or guests.
The Perfect Vessel: The custardy center and crunchy edges are the perfect vessel for a variety of toppings!

Ingredient Notes

Hiland Vitamin D Milk: Whole milk adds a delicious richness to the Dutch baby.

Large Eggs: These are your leavening agents. Since there’s no baking powder in this recipe, the eggs do all the heavy lifting to make the pancake rise.

Hiland Unsalted Butter: This is the secret to that crispy, fried bottom. We’re going to let it get bubbly and foamy in the hot skillet before the batter hits the pan.

Parmesan Cheese: Grate this yourself on a microplane if you can! Thicker shreds will weigh down the batter and prevent a nice rise.

Burrata and Prosciutto: These are your finishing touches. I like to have them ready at room temperature so they don’t instantly chill the pancake. This ensures the burrata stays soft and creamy, and the heat from the Dutch baby warms the fat of the prosciutto just enough so it melts in your mouth.

Step by Step Instructions

Get that skillet hot. We put the cast iron in the oven while it preheats. A cold pan is the enemy of a tall Dutch baby. You need that immediate hit of heat to create steam.
Blitz the base. Use a blender for the batter. We want to aerate the eggs and completely vanish any flour lumps. Stir in the chives and thyme by hand to avoid turning the batter green.
Let the batter rest. Let it sit for 20 minutes. This gives the flour time to hydrate and the gluten a chance to relax, which results in a much softer, more delicate texture.
Add the butter. Drop the butter into the hot pan and move it around. You want the butter to be active (bubbling and foaming) so the batter starts cooking the second it touches the cast iron.
Pour in the batter. Pour the batter right into the center and sprinkle the Parmesan over the top. Make sure your Parmesan is finely grated so it doesn’t weigh the batter down.
Don’t peek! Once it’s in the oven, leave it alone! Every time you open the door, you let out the heat and steam.
Dress your greens. While the oven does the work, toss your arugula with a little lemon, oil, and salt. Adding acid and fat to the greens helps cut through the richness of the cheese and butter.
Assemble and serve. Top the hot pancake with the burrata, then pile on the prosciutto and salad.

Expert Tips and Tricks

Use a cast iron skillet. Unlike thinner pans, cast iron retains and distributes heat better. When that batter hits the hot metal, the liquid turns to steam instantly, forcing the edges to jump and climb the sides of the pan. It also fries the bottom in butter, giving you a sturdy crust.
Don’t skip the 20-minute rest! This gives the flour time to fully hydrate and the gluten a chance to relax. A rested batter is the secret to a tender, custardy center rather than a chewy, rubbery one.
Resist the urge to peek. I know it’s tempting to check on the progress, but do not open that oven door. Every time you do, the temperature drops and the steam escapes, which affects the rise you’ll get.
Serve it fast. A Dutch baby is essentially a giant souffle, which means it will naturally start to settle after a few minutes. To keep that dramatic height for your guests, have your toppings prepped and ready to go so you can serve it the moment it hits the table!

Storage Instructions

A Dutch baby really should be enjoyed as soon as it comes out of the oven. Because the rise is created by steam, it will naturally start to deflate and lose its airy crunch within about 5 to 10 minutes.

If you do find yourself with leftovers, they can be stored in an airtight container in the refrigerator for 1–2 days. The texture will become denser but still delicious. Reheat in an oven or toaster oven for 5-10 minutes just until warm.

Overhead view of a baked Parmesan Dutch baby in a skillet, surrounded by prosciutto, herbs, and serving ingredients

Savory Dutch baby topped with arugula, prosciutto, and creamy cheese in a cast iron skillet ready to serve

Close-up of a savory Dutch baby with golden edges, topped with arugula, prosciutto, and a dollop of creamy cheese

Crisp edges, soft center, and savory flavor make this a standout brunch favorite!

Serving Ideas

This savory Parmesan version is incredibly versatile. If you want to switch things up, try these toppings:

Smoked Salmon: Skip the burrata and top with smoked salmon, capers, and a dollop of crème fraîche.
Mushrooms: Top with sautéed garlicky cremini mushrooms and a drizzle of balsamic glaze.
The Breakfast Classic: Keep it simple with bacon and a couple of over-easy eggs right in the center so the yolks create a natural sauce for the crust.

For more delicious recipes, visit Hiland Dairy’s recipe page.