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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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Family absolutely loved it. Didn’t have a 10-inch pan handy so used my 12-inch cast iron skillet, which resulted in a slightly thinner pancake but still delicious. The ham and chives were great, and I can see how adaptable this recipe would be when you have other ingredients on hand. Thanks for another winner, Jenn.
I added some broccoli slaw to the ham and butter…delicious! Second year for our new favorite Easter breakfast! Thank you Jenn!
Perfect for easy Easter breakfast! Thanks for another great recipe!
Jenn,
This delicious savory pancake is our new Easter tradition. I’ll be making it in the morning. I have some broccoli slaw in the fridge that I was thinking about adding. What do you think? I know I’m writing a little late, but hoping for the best!
I just read all the comments and see a few that added veggies during the initial saute, so I’m going to give it a shot!
Hi Laura, I’m obviously weighing in too late to help — sorry! Did you try it? If so, how did it turn out?
It was delicious with some broccoli slaw added! I sauteed a little bit in the butter, then added the ham! As I said, it’s our Easter tradition! Thanks for all your great recipes!
So glad – thanks for reporting back! 🙂
Made this for the first time and will be making again and again. My husband and I loved it! I had leftover baked ham and also had Jarlsberg cheese so that’s the only changes I made. Just love your recipes!
I made this recipe today per the instructions. While the flavor was nice I really didn’t care for the texture of the final product at all. It was dense and gummy. I won’t be trying it again.
I’m going to guess your version was a bit underbaked, or maybe your oven is a bit cool as well? To achieve Jenn’s 425, My GECafe gets set at 435F, and I noted it took a full 25 minutes using a copper finish non-stick (oven safe) skillet.
And mine was made GF using half toasted oat flour and half Pamela’s GF Baking & Pancake Mix, which is, of course, a pretty major modification.
When I make this again, I wouldn’t mind even a bit more ham or maybe some leftover veggies such as roasted cauliflower. I had also, come to think of it, dialed back on salt as my ham had quite a bit as well as a small amount in the baking mix.
This recipe did have unexpected texture, but that’s what was great about it as a Sunday brunch! I was looking for something savory, warm, and different. The first bite I wondered about, but liked the crisp/tender. By the end I was hooked.
Someone mentioned bacon in their comment. That could be fantastic too, IMO.
Thanks so much, Jenn. I always appreciate your creative take and clear explanations.
Jenn this was fantastic. You have been our saving grace this past year. Every recipe is wonderful. We make the apple manchego arugula salad often will never make any other hummus then yours. A week doesn’t go by where we are not making one of your delicious recipes. So grateful to you…keep cooking and thank you. Next up the pork fried rice!
So glad you like the recipes!! 🙂
DELICIOUS! Fun family activity and reheats beautifully. I didn’t have chives so used scallions that I sauteed in with the ham. Just so yum. Served with fresh strawberries and asparagus!
I made this for my husband who loves everything ham and cheese. This was a really yummy comfort food dish that didn’t taste overly heavy or ready despite the decadence of the ingredients. We both really liked it and I found it is a nice, easier alternative to a quiche. Great for brunch and it did reheat well for us.
Another easy dinner that I always have handy in the fridge (except the chives but I never miss them). My kids love it and it is so lovely with a simple arugula and lemon vinaigrette salad but simple steamed broccoli makes a complete easy meal! Crushed it again, Jenn!
This is super easy and delicious. I bought a second 10″ cast iron skillet so I can make two at once when family is visiting. Gruyere is delicious, but I’ve used parmesan, asiago, etc. Also have swapped chives for parsley, etc. Whatever’s fresh and on-hand!