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Filled with smoky ham, nutty Gruyère, and fresh chives, this savory Dutch baby recipe is simple enough for a lazy weekend but special enough for guests.
The inspiration for this savory Dutch baby recipe comes from Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier, the voice behind the Paris-based cooking blog Chocolate & Zucchini. I spent a lot of time in Paris in my early twenties, so flipping through the book makes me a little wistful for those days.
In France, this type of oven-puffed pancake is called a pascade. Clotilde describes it as halfway between a crêpe and a cheese soufflé, crisp on the outside and comfortingly tender inside. I took her recipe and, keeping with the French theme, added Dijon mustard, chopped ham, grated Gruyère, and chives. The result is a savory pancake that’s just as good for brunch as it is for lunch or a light dinner. Serve it with a simple salad or fresh fruit, or add roasted asparagus or another seasonal vegetable to make the meal a little more substantial.
“Ridiculously easy……..this recipe epitomizes a perfectly delicious breakfast!”
What You’ll Need To Make a Savory Dutch Baby
- Eggs: The base of the batter; they give the Dutch baby its dramatic puff and tender, custardy center.
- Dijon Mustard: A small amount adds subtle tang without making the pancake taste mustardy.
- All-Purpose Flour: Gives the pancake just enough structure to puff while keeping the center tender.
- Whole Milk: Provides the liquid for the batter and helps create a tender, custardy interior. If you don’t have whole milk, a combination of heavy cream and skim milk works just as well.
- Gruyère Cheese: Melts beautifully into the pancake, adding a nutty richness that pairs especially well with the ham.
- Fresh Chives: Bring a mild oniony flavor and a little freshness and color to the pancake. Snip them with kitchen shears for quick prep.
- Unsalted Butter: Helps the pancake develop crisp, golden edges and adds richness to the batter. Using unsalted butter gives you better control over the seasoning, especially since both the ham and Gruyère can be fairly salty.
- Ham: This is a great place to use leftover baked ham, but good-quality deli ham works well, too. Cut it into small pieces so it distributes evenly throughout the pancake.
- Jump to the printable recipe for precise measurements
How To Make a Savory Dutch Baby
Make the batter: Whisk together the egg, mustard and seasoning. Mix in the flour and then gradually whisk in the milk, followed by the cheese and chives. Adding the flour before the milk makes it easier to whisk out any lumps and get a smooth batter.
Assemble, bake, and serve: Melt the butter in the ovenproof pan, swirling to coat the bottom. Scatter the ham evenly over the butter, then pour the batter on top. Bake until puffed and golden, without opening the oven door—the rush of cool air can cause the pancake to deflate before it’s fully set. It will collapse quickly once out of the oven, which is perfectly normal. Slice and serve warm.
Savory Dutch Baby with Ham & Cheese
Ingredients
- 3 large eggs
- 1 tablespoon Dijon mustard
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
- 1¼ cups whole milk (or substitute ¼ cup/60 ml heavy cream + 1 cup/240 ml skim milk)
- ⅔ cup grated Gruyère cheese
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons unsalted butter
- 5 slices (4 oz) thinly sliced ham, finely diced
Instructions
- Preheat the oven to 425°F (220°C) and set an oven rack in the middle position.
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10-in (25-cm) cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
Notes
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
- The edges of many Dutch babies will remain puffy after coming out of the oven. In this version, it will puff up a bit in the oven to about 1½ in (4 cm) high all over, then settle to about ½ in (13 mm) high as it cools.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this last night for dinner. So easy and SO good! I didn’t have chives so I added diced onions to the butter in the skillet and cooked them just a bit before adding the ham. Served with a salad of tomatoes and avocado drizzled with balsamic glaze. This recipe is a keeper……but then ALL of the recipes I have tried of yours are! So thankful my cousin told me about your website! You are so generous sharing your gift with us!
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Easy to make and it’s a hit with the family! I substituted ham with chopped tomatoes and it turned out well too! You are the best!
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This is delicious! Easy to make, substitution/addition friendly, and heats up well if you don’t eat the entire dish at one meal. It tastes like it’s more difficult to make than it is, which I love.
So easy to make and so nice to try something different and delicious!
We tried this last night along with the Arugula, Apple and Manchego salad as recommended. Such an easy, quick, and delicious meal. My husband is a very picky eater and a creature of habit (pasta on Monday, chili on Wednesday, he cooks the same recipe every Thursday, steak on Saturday, etc) but after 30 years of marriage I’ve convinced him that we’re in a rut and he should try something new. Your recipes don’t disappoint and now he’s becoming more adventurous. Thanks Jenn! 🙂
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I made this as written and it turned out nicely! Would this recipe work in a mini cupcake pan? And if so, how long should I bake them? I would love to take these to a big brunch potluck.
I think that will work; I’d start checking for doneness after 10 to 12 minutes. I’d love to know how they turn out!
Jenn, you’ve done it again! The Ham and Cheese Oven Puffed Pancake was the perfect Easter breakfast! My husband liked it so much that I think it’s our Easter breakfast tradition from now on! You’re actually the star in our kitchen today because I am making the Spring Risotto with Asparagus and Peas with Lamb Patties for Easter dinner. One of my favorite things you do is add little tweaks or substitutions which make these recipes a breeze to use! For example, the suggestion of a small amount of heavy cream and skim milk to replace whole milk was a perfect substitution and I’m not left with whole milk that I probably won’t use. Thanks for all the wonderful recipes!
So glad you enjoyed it, Laura!
I made this puffed pancake and my family loved it. The next time I made it, I switched things up a bit and added one cut of chopped fresh broccoli. It was very good. This is definitely a keeper. The next ladies bunco, I’m going to make this, cool it and cut it into small slices! Serve it at room temperature!
Jenn, we have to be gluten free in our house. Is there an alternative flour you would recommend for this recipe?
Hi Valerie, I haven’t tried it this way, but I think an all-purpose gluten-free flour like this one from King Arthur would work nicely here.
Hi Jenn! I am planning to make this tomorrow, but for five or six people. Do you think I could scale up the recipe, or would I need a larger pan? Could I alternatively cook it in an ovenproof baking dish?
I am thinking of making a side salad, do you have any other pairing suggestions than the arugula and manchego one? Maybe something more filling so one regular sized pancake would be enough? Absolutely love your blog, thank you for all the delicious meals!
Hi Elise, I do think you can scale up the recipe and use an oven-safe baking dish. I think the arugula salad you mentioned would work nicely, as would this kale and Brussels sprouts salad. Hope that helps!