This Savory Dutch Baby Pancake features fresh spinach, rich feta and cheddar cheese, crispy bacon, and juicy cherry tomatoes for a harmonious blend of flavors. Whether you are looking for a delicious brunch idea or adding more veggies to your meals, this gluten-free Dutch Baby Pancake recipe will surely deliver a pleasantly and satisfying meal.
If you like this one dish meal that’s ready in less than 30 minutes, you may also like this delicious Easy Shakshuka Recipe, for a veggie backed breakfast try this Farmer’s Casserole.
Table of Contents
If you’ve never made a Dutch baby pancake before you don’t know what you missing. Dutch baby pancakes are simple, versatile and can be eaten for breakfast, brunch, lunch or a light dinner. Best of all you can use whatever vegetables or cheese you have on hand. Or, make two; one for the main meal and one for dessert. Just add a touch of sweetener to the batter and top with fresh berries for a sweet Dutch pancake.
What is a Dutch baby pancake?
A Dutch baby pancake is a big fluffy pancake that is baked in the oven as opposed to on the stovetop like traditional pancakes. In addition, Dutch baby pancakes do not have baking powder or baking soda to help them rise, the recipe is usually just eggs, milk, and flour.
Dutch baby recipes can be prepared sweet or savory and can be eaten for any meal of the day.
Why You’ll Love This Dutch baby recipe
Fast: If you need a filling meal on the table quickly, this Dutch baby recipe is a great option. You can get it on the table and into hungry mouths in about 30 minutes.
Versatile: Nothing is carved in stone with this recipe, change up the vegetables, use whatever cheese you have on hand, spice it up or make it as is.
Gluten-free: This gluten-free Dutch baby recipe uses gluten-free flour so it is perfect for those following a gluten-free diet.
Make ahead option: Though this recipe comes together quite quickly if you are looking for something you only need to reheat on a busy weekday evening, whip up this recipe for a Dutch baby on Sunday afternoon and serve it during the week.
Ingredients To Make This Dutch Baby Pancake Recipe
- Eggs – Any type of eggs are fine to use.
- Olive oil – Extra virgin olive oil is best but any type will work.
- Gluten-free flour – Any gluten free flour is fine, or if gluten isn’t a concern use all purpose flour.
- Milk – Any type of milk is also good to use, as is plant-based milk.
- Cheese – Use shredded cheese cheddar or mozzarella.
- Feta cheese – Crumbled feta cheese adds some saltiness.
- Spinach – Fresh spinach, chopped, is best but frozen will also work.
- Bacon – Freshly cooked bacon also adds a natural saltiness though diced ham is another option.
- Tomatoes – Fresh vine tomatoes add a pop of color and natural sweetness.
- Salt and pepper – Add salt and pepper to taste.
How To Make This Recipe For Dutch Baby Pancake
- Step 1: Preheat the oven, pour olive oil into your skillet and then place the skillet in the oven.
- Step 2: Combine eggs, flour, milk salt and pepper in a medium bowl and then stir in the spinach.
- Step 3: Pour the egg and spinach mixture into the hot skillet and bake for 13-15 minutes.
- Step 4: Cook the bacon on the stove or in the air fryer as the Dutch pancake cooks.
- Step 5: When the Dutch pancake is nice and puffy, add the shredded cheese and vine tomatoes and return to the oven to cook for another few minutes or until the cheese is melted.
- Step 6: Top the pancake with bacon bits and feta cheese and serve as is, with maple syrup or hot honey.
Tips and Variations
Change up the veggies: Use any leafy green or add roasted red bell peppers or caramelized onions. Any vegetable would taste great in this Dutch baby.
Change up the cheese: If you don’t have any feta cheese on hand you can use goat cheese or double up the cheddar or mozzarella.
Make it vegetarian: Omit the bacon and make a vegetarian Dutch baby or add chopped plant-based bacon.
FAQs
Though similar, a Yorkshire pudding is usually baked in individual servings while Dutch babies are baked up family style.
The base ingredients in a Dutch baby are eggs, milk and flour.
recommended tools
Featured in this recipe is the Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet. However any cast iron skillet will work! (see tips on how to clean your old cast iron skillet below!)
You will need a whisk and spatula. This utensil set is my favorite, I’ve had it for years!
Measuring cups will be needed. I replaced my old plastic set for the Pyrex 3 Piece Measuring Cup Set, they are so much better!
Make Ahead and Storage
Make ahead: If you want to get a few meals stashed in the fridge, this Dutch baby keeps well for 3-4 days.
Storage: Let the Dutch baby come to room temperature and then place it in an airtight container for storing in the fridge or freezer. In the freezer, the Dutch baby will keep for up 3 months. Defrost in the fridge overnight and reheat in the toaster oven or microwave though you can also eat it cold.
how to clean your old cast iron skillet
It seems that everyone has their own little trick when it comes to cleaning an old cast iron skillet. Here is mine:
Add a tablespoon or two of rock salt to your cast iron. Take a damp cloth or paper towel and scrub the rock salt onto the surface of the skillet. This is when some elbow grease comes in handy.
Rinse throughly and dry well.
This trick should remove any unwanted debris or rust from your old cast iron skillet.
BONUS, the seasoning step is already included in this recipe. By placing the oiled skillet in the oven when pre-heating it for this gluten-free Dutch baby pancake, you are allowing the pan to absorb the oils that will then protect the pan for future use.
Looking for more healthy and wholesome breakfast recipes?
- Roasted Tomato and Asparagus Quiche
- Prosciutto Egg Boat
- Ham Egg Cheese Breakfast Pizza
- Sweet Potato Breakfast Hash and Eggs
Dutch Baby Pancake
Ingredients
- 3 eggs
- 2 tbsp olive oil
- 1/2 cup gluten-free flour
- 1/2 cup milk
- 1/2 cup shredded cheese cheddar, mozzarella
- 1/4 cup feta cheese
- 1 cup spinach chopped
- 3 slices bacon
- fresh vine tomatoes
- salt and pepper to taste
Instructions
- Add olive oil to your cast iron skillet. Pre-heat oven and cast iron skillet to 425F degrees.
- In a medium bowl whisk eggs, flour, milk, salt and pepper. Stir in spinach.
- Add egg spinach mixture to hot skillet. Bake for 13-15 minutes at 425F degrees.
- Meanwhile cook bacon on stove top or air fryer.
- When the dutch pancake is nice and puffy, add in shredded cheese and top with vine tomatoes.
- Return pancake to oven and cook for an additional 5 minutes or until cheese has melted.
- Top with bacon bits and feta cheese. Serve by itself, with maple syrup or hot honey.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
