Herbed Dutch Baby Pancake

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Herbed Dutch Baby Pancake
  • Prep 5 min
  • Total 35 min
  • Servings 3
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Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients.
By Megan DeKok
Created Feb 18, 2014


Dutch Baby

  • 2 tablespoons butter
  • 2/3 cup Gold Medal™ all-purpose flour
  • 2/3 cup milk, room temperature
  • 2 eggs, room temperature
  • 1/4 cup chopped fresh herbs (chopped using herb mill)


  • Additional chopped fresh herbs
  • 1/4 cup crumbled goat cheese (1 oz)
  • 1 avocado, pitted, peeled and sliced
  • 1 bunch fresh asparagus, blanched
  • 2 slices prosciutto, crisped in warm skillet, crumbled
  • Salt and pepper to taste
  • Crushed red pepper flakes to taste
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
  • 2
    Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
  • 3
    Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
  • 4
    Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use whatever herbs you have in the house! I’ve also used a combo of chives, oregano, thyme and basil.
  • tip 2
    Bring the eggs to room temperature by placing them in a cup or bowl in the sink while running warm water over them.


Nutrition Facts are not available for this recipe
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