Looking for an easy antidote to the dinnertime doldrums? Whip up a Dutch baby. Also known as a German pancake, this giant skillet delight is more typically served at breakfast or brunch, dusted with snowy confectioners’ sugar and maybe served with cooked fruit. But the crisp-edged crater that develops after the Dutch baby puffs in the oven is also perfect for filling with savory toppings that turn it into an easy evening meal.
Behind the Recipes
Dutch Baby's Savory Side
A big, lofty pancake graced with savory toppings is a quick and easy way to bring custardy richness—and a touch of drama—to the table.
By and
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Our recipe reliably produces a rich, custardy base surrounded by a poofy rim. Just whisk the wet ingredients (milk and egg) into the dry (flour with touches of sugar and salt). Then, melt butter in a nonstick skillet, pour in the batter, slide it into a cold oven, and turn on the heat. After about 30 minutes, the circumference will have puffed sky-high around the plush center.
Then it’s just a matter of selecting one of my no- or quick-cook toppings, which are as delicious and beautiful to gaze upon and as the tender, eggy Dutch baby itself.
For a Lush, Custardy Dutch Baby, Start in a Cold Oven
Most Dutch baby recipes call for baking in a preheated oven, but that can lead to a thin, insubstantial center. In a hot oven, heat immediately begins to set the gluten and egg proteins on the surface of the batter, forming a flexible shell. Water inside the shell then turns to steam, prompting the pancake to balloon. Meanwhile, the batter at the circumference, which is in direct contact with the sides of the hot skillet, rapidly rises up and out of the pan, drawing some of the batter from the middle of the skillet with it and resulting in a paper-thin center. Starting in a cold (not preheated) oven means the batter warms gradually, so the center has more time to set (and maintain its stature) before the oven gets hot enough to inflate the rim. Not only is the substantial center luxurious to eat, but it’s also able to support a generous amount of toppings.
Inspired by Bagels and Lox
Briny sour cream: Sour cream jazzed up with caper brine and dill makes a simple, luscious base.
Smoked salmon: Swaths of pink-orange fish are smoky, salty, and velvety.
Cucumber, dill, and capers: Cucumber ribbons offer refreshment; aromatics give herby, salty pops.
Inspired by Greek Meze
Sautéed portobellos: Tender strips of mushroom cook in just 5 minutes for an umami-forward foundation.
Lemony feta and roasted red peppers: Milky cheese, silky peppers, and fresh parsley leaves tossed in a citrus vinaigrette supply creaminess and tang.
Toasted walnuts: Nuts finish the dish with rich, earthy crunch.
Inspired by Charcuterie Platter
Prosciutto: Ripples of cured ham serve as an salty, earthy no-cook base.
Pear: Ripe fruit underscores the ham with juicy sweetness.
Goat cheese: Soft nuggets of dairy lend sharpness and creaminess.
Frisée: Dressed greens add a feathery texture and a bitter edge.
Honey-butter pistachios: Nuts provide a sweet, crunchy, glossy finish.
