How much have we talked about pancakes over the years? I’ve made dozens of pancake recipes, but when it comes to easy breakfasts it can be easier to just make ONE really big pancake in a skillet – a Dutch Baby! This Savory version is my personal favorite over a sweeter option.

This savory version is packed with cheddar cheese and scallions and I frankly serve it with hot sauce and a little syrup on top. It’s kind of the best thing. 

Call me crazy, but this Savory Dutch Baby is my dream brunch.

What is a Dutch Baby Pancake?

If you are unfamiliar with the idea of a Dutch baby, it’s basically a lazy man’s pancake. Instead of individually making a stack of pancakes, you just pour a very similar, but slightly thinner batter, into a hot skillet and finish it in the oven.

As the batter bakes, it puffs up and gets crispy on the edges and can then be topped with a wide variety of toppings. Generally, in the sweet world you would top it with fruit or jam and powdered sugar, but we are going savory for this version! 

Want more Dutch Baby Options? Check out these three easy variations to the Classic Dutch Baby! 

How to make a Dutch Baby batter

Before we get to the toppings, let’s talk about the batter for this big pancake. The best way to make it happen is actually with a blender which will ensure that the batter gets completely whipped together. It’ll also whip in lots of air which will make the pancake puff up beautifully while it cooks.

Spicy batter for dutch baby.
Spicy batter.

I added a big pinch of chili powder and black pepper to my batter because I’m crazy like that.

If you don’t have a blender, no big deal. You can whisk together the ingredients. Just furiously whisk them to try to get some air in the batter. 

Flavors I like in Savory Dutch Babies

Cheddar cheese and scallions are such a fantastic flavor combo. I would venture to say that in almost any recipe that has cheddar, you could add scallions and vice-versa. I can’t think of a single exception at the moment.

Love these flavors - Savory Dutch Baby
Love these flavors.

So we’ll be using them both in this savory Dutch Baby and using the whites and greens a bit differently for the scallions.

Once you have your dutch baby batter and toppings, we can get cooking! 

Cooking the Dutch baby

To start the pancake, add 2 tablespoons of melted butter (use the other tablespoon in the batter) to a large cast iron skillet. You can use a 10-inch or 12-inch skillet for this without too much worry. Add the chopped scallion whites to the skillet also.

Stick the skillet in a 450-degree F. oven for about 10 minutes to get it really nice and hot.

For the scallion greens, slice them into long slivers and stick them in some cold water. They will curl up all cute-like.

Curly things.
Curly things.

Now you have to work quickly.

Whites and green separate.
Whites and green separate.

Pull the skillet out of the oven and it should be really hot. Scoot around the scallions so they are evenly spread over the skillet and sprinkle on half of the cheddar cheese. Will some of it burn on the bottom of the pan? Sort of.

This will work. Trust me.
This will work. Trust me.

It will get crispy and delicious on the bottom which is awesome.

Then pour in your Savory Dutch Baby batter and sprinkle the rest of the cheese right on top!

Savory Dutch Baby batter
Work fast now.

This lovely thing will need to bake for 25-30 minutes. 25 minutes is perfect if you use a 12-inch pan like I did, but if you use a smaller one you’ll need to add on 5-10 minutes because your pancake will be thicker.

While it bakes it will puff up beautifully in the hot pan.

Puffin'. - Savory Dutch Baby

When the Savory Dutch Baby comes out, the edges should be nice and crispy and the center fluffy and delicious.

Slice this thing into quarters and sprinkle on some of those curly scallion greens (dry them off first).

Done deal... almost. - Savory Dutch Baby
Done deal… almost.

Hot sauce is probably your best option for a garnish, but honestly syrup tastes pretty darn good also.

I say this Savory Dutch Baby feeds two but I’m pretty sure I could house one by myself if you made me do it.

I would love someone to make me do it.

What to serve with this Dutch Baby

This is a nice base for a brunch or weekend breakfast. It would go well with a fruit salad or maybe this homemade muesli bowl or some crispy bacon

If you wanted to serve it with something sweet it’d be nice with this breakfast side dish.


Dutch babies are very flexible and I’ve made a bunch of different versions over the years. Here are some options though!

  • If you wanted to keep the savory notes here, you could go with a curry spice and serve it with a mango chutney. 
  • If they are in season, I love a fresh peach dutch baby, which is more toward the sweet end, but not crazy sweet. 
  • Add some crunchy bacon straight to the batter to make the dutch baby more substantial. 
  • Add fresh herbs to the batter for a different flavor profile. Try fresh thyme, chives, or chopped rosemary. 
Savory Dutch Baby ~ Macheesmo
Maybe some hot sauce?


I prefer these right out of the skillet so they are puffed and crispy. If you let them cool and put them in the fridge, they will deflate and also lose their crunch. That said, if you do have leftovers, you can reheat and section of the dutch baby either in a skillet over low heat with a little butter or in a 350˚F oven until warm.

Savory Dutch Baby

5 from 3 votes
Author: Nick Evans
Servings: 2 Servings
Prep Time: 15 minutes
Total Time: 45 minutes
Savory Dutch baby pancake baked in a cast iron skillet made with cheddar and scallions! Nice and crispy around the edge with a fluffy and delicious center.


  • 1 cup cheddar cheese, grated
  • 4 scallions, whites and greens separated
  • 3 tablespoons butter, divided
  • ½ cup milk
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • Pinch of kosher salt
  • Pinch of chili powder
  • Pinch of black pepper
  • Hot sauce, garnish


  • Preheat oven to 450 degrees F. Melt butter in the microwave in short bursts. Add two tablespoons of the butter to a 10-12 inch cast iron skillet. Reserve 1 tablespoon of butter for the batter.
  • Chop scallions into whites and greens. Leave the greens in large pieces and slice into strips. Then dunk the strips into cold water. As they chill, they will curl up!
  • Dice the scallion whites and add to the cast iron skillet with the butter. Stick the skillet in the oven for 10 minutes to preheat.
  • Meanwhile, add the milk, eggs, flour, sugar, salt, and a pinch of chili powder to a blender and blend on high for 30 seconds until the batter is very smooth. Pulse in the remaining 1 tablespoon of butter very last.
  • Remove skillet from the oven and sprinkle half the grated cheese directly into the pan. Then quickly pour in the batter and sprinkle the last of the cheese on top of the batter. Return to the oven and bake for 25-30 minutes. If you’re using a 12 inch skillet, 25 minutes should be perfect. With a smaller skillet, you might need to bake it longer as your pancake will be thicker.
  • Remove pancake from oven and let cool briefly. Then cut into quarters and sprinkle with curly green scallions (dry them off first). Serve with hot sauce (or syrup actually).


Serving: 1Dutch Baby | Calories: 631kcal | Carbohydrates: 38g | Protein: 25g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 595mg | Potassium: 301mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1667IU | Vitamin C: 5mg | Calcium: 526mg | Iron: 3mg
Course: Breakfast & Brunch, Main Dishes

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Here are a few other great recipes to try!