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Savory Dutch Baby Pancakes

Yield: 9-inch skillet, serves 2-3
Author: The Little Epicurean


  • 1/2 cup whole milk
  • 3 large eggs
  • 1/2 teaspoon fine sea salt
  • teaspoon black pepper
  • 2 Tablespoons unsalted butter, melted and cooled
  • 2 Tablespoons grated parmesan cheese, or cheese of choice
  • 1/2 cup all-purpose flour
  • 1 Tablespoon unsalted butter, for greasing pan


  • 1 medium zucchini, quartered
  • 8 oz cremini mushrooms, sliced
  • 4 oz Italian chicken sausage, sliced
  • shaved cheese, to garnish
  • fresh thyme, to garnish


  • Preheat oven to 450°F. Using a blender (or hand immersion blender), combine milk, eggs, salt, pepper, and meted butter until smooth. Add cheese and flour. Blend together until there are no longer and dry streaks of flour. Scrape down the sides of the blender as needed to ensure thorough mixing.
  • Set 9-inch cast iron skillet (or other oven safe pan) over medium heat. Add butter and melt until mixture starts to foam, or bubble. Pour in batter and immediately place in the oven. Bake for 10 minutes. Reduce oven temperature to 350°F and continue to bake for another 12-15 minutes until the pancake starts to pull away from the sides of the pan.
  • Remove from the oven and top with cooked veggies and sausage. Garnish with additional shaved cheese and herbs. Serve immediately.


  • Zucchini: Set skillet over medium heat. Add 2 teaspoons oil. Add zucchinis and saute for 3-5 minutes until zucchini is tender. Season with salt and pepper. Transfer to bowl.
  • Mushrooms: Add another 2 teaspoons of oil to skillet. Add mushrooms and saute for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender and most of the moisture has cooked off. Season with salt and pepper and transfer to another a bowl.
  • Italian Chicken Sausage: Add 1 teaspoon of oil to skillet. Add sliced chicken sausage. Cook until browned and warmed throughout. Transfer to another bowl.