Crispy Savory Dutch Baby Pancake with Gruyère Easy Homemade Herb Recipe
A quick and easy savory Dutch baby pancake featuring crispy edges, a tender center, nutty Gruyère cheese, and fresh herbs. Perfect for breakfast, brunch, or a light meal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Ingredients
Scale
- 3/4 cup (90 g) all-purpose flour, sifted
- 3 large eggs, room temperature
- 3/4 cup (180 ml) whole milk, room temperature (can substitute almond milk)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons (about 40 g) unsalted butter
- 1 cup (100 g) shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven to heat for about 10 minutes.
- While the skillet heats, whisk together 3 large eggs in a mixing bowl until frothy. Add 3/4 cup (180 ml) of room temperature milk and whisk until combined.
- Sift 3/4 cup (90 g) all-purpose flour into the wet mixture along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until the batter is smooth and free of lumps, thin and pourable like crepe batter.
- Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons (about 40 g) of unsalted butter and swirl until fully melted and bubbling.
- Quickly pour the batter into the hot skillet. Sprinkle 1 cup (100 g) shredded Gruyère evenly over the top, followed by fresh thyme, chives, and parsley.
- Return the skillet to the oven and bake for 15-20 minutes until the pancake puffs up and turns deep golden brown with crisp edges and a tender center. Avoid opening the oven door during baking.
- Remove from oven and serve immediately, cut into wedges. It pairs well with a simple green salad or alongside dishes like crispy chicken fried rice.
Notes
Use a preheated cast-iron skillet for best crispy edges. Freshly shred Gruyère cheese for better melting. Avoid opening the oven door during baking to prevent deflating. Batter can be rested 10 minutes for fluffier texture but is fine fresh. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use plant-based milk and dairy-free cheese or omit cheese.
Nutrition
- Serving Size: 1 wedge (1/4 of the
- Calories: 275
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 1
- Protein: 12
Keywords: Dutch baby pancake, savory pancake, Gruyère, herbs, brunch recipe, easy breakfast, cast iron skillet, crispy edges