• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » Breakfast & Brunch

    Published: Apr 21, 2021 by Jenni · This post may contain affiliate links.

    Savory Buttermilk Herb Dutch Baby

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a Savory Buttermilk Herb Dutch Baby topped with smoked salmon in a cast iron pan with a white cloth wrapped around the handle resting on a wooden surface
    a Savory Buttermilk Herb Dutch Baby in a cast iron skillet with white fabric wrapped around the cast iron pan handle
    a half of a Savory Buttermilk Herb Dutch Baby with mascarpone, tomatoes, smoked salmon and herbs resting on a brown plate on a piece of white cloth on a wooden table
    a brown plate with a half Savory Buttermilk Herb Dutch Baby with mascarpone cheese, smoked salmon, tomatoes and herbs with a fork resting on the plate
    a cast iron pan filled with a Savory Buttermilk Herb Dutch Baby with fresh babay tomatoes, mascarpone, smoked salmon, and herbs
    a cast iron pan and a brown plate, each with a half of a Savory Buttermilk Herb Dutch Baby
    a Savory Buttermilk Dutch Baby with smoked salmon, cheese, and tomato in a cast iron pan
    a cast iron dutch baby with herbs on a wooden surface
    a cast iron herbed dutch baby resting ona. white cloth on a wooden surface

    A Savory Buttermilk Herb Dutch Baby in a cast iron skillet topped with smoked salmon, tomato, and mascarpone resting on a wooden surface

    Lovely crisp edges encircling a soft, crepe-like center

    This Savory Buttermilk Herb Dutch Baby starts with a simple buttermilk batter which nestles into a puddle of melted butter in a hot cast-iron skillet. Before it takes a turn in the oven, the top is dressed with a generous sprinkle of fresh chives, dill, and tarragon. The resulting savory brunch dish offers lovely crisp edges encircling a soft, crepe-like center that is perfect for topping with all manner of savory toppings -- my favorite is a measure of smoked salmon, fresh tomatoes, and a lavish dollop of mascarpone!

    a savory buttermilk herb dutch baby in a cast irons killer resting on a wooden surface

    a cast iron skillet with Savory Buttermilk Herb Dutch Baby in it with a white cloth wrapped around the pan handle

    What is a Dutch Baby?

    Have you ever struggled to decide if you’re more in the mood for waffles, pancakes, or crepes? A Dutch baby is like a delicious combination of all three with a crisp outer edge like a waffle and puffy batter that rises in the oven like a pancake before deflating into a soft, almost custardy, crepe-like center as it settles outside of the oven.

    There are some key differences though. Compared to traditional waffles, pancakes, and crepes, which are generally cooked in a pan on the stovetop or on a griddle, Dutchy babies are cooked in the oven. They also don’t usually contain any chemical leavening agents, such as baking powder or baking soda, like pancakes and waffles usually require.

    Dutch Babies are also often referred to as a Dutch baby pancake, Dutch puff, German pancake, Bismark, or American popover.

    smoked salmon, tomatoes, mascarpone, and herbs on top of a cast iron dutch baby

    a buttermilk herb dutch baby in a cast iron skillet topped with mascarpone, smoked salmon, tomato, and herbs

    How to serve this Savory Buttermilk Herb Dutch Baby

    I love to serve this brunch dish with a portion of smoked salmon or lox, a generous dollop of lemon mascarpone, some fresh tomato, and a sprinkle of fresh herbs, flaky salt, and cracked black pepper. However, this savory Dutch baby is deliciously topped in many other ways. Some ideas are:

    • Swap the smoked salmon out for breakfast sausage, bacon, or ham
    • Add a fried or poached egg to the top
    • Add a few slices of avocado
    • Add additional sauteed or roasted veggies. Mushrooms, onions, zucchini, peppers, asparagus, kale, spinach, blistered tomatoes (instead of raw) are all good choices!
    • With these Dijon Creamed Greens on top!
    • Sprinkle with your favorite shredded or crumbled cheese. Feta, gorgonzola, or goat are especially nice
    • Swap out the mascarpone for creamy whipped cream cheese (see note below)
    • Add a drizzle of hollandaise sauce (this is especially good with asparagus and a poached egg!)

    a brown plate with half of a Savory Buttermilk Herb Dutch Baby next to a cast iron skillet with the other half of the dutch baby

    a brown plate with half of a Savory Buttermilk Herb Dutch Baby, smoked salmon, mascarpone, herbs, and tomatoes resting in top of a white cloth on a wooden table

    Can I use cream cheese instead of mascarpone?

    Yes! Cream cheese pairs so well with smoked salmon and makes a similar swap for the mascarpone in this recipe. I prefer to let mine soften a bit, then using a hand mixer, beat it with a splash of milk, a pinch of salt, and lemon zest until it takes on a creamy consistency similar to mascarpone.

    What tools do I need to make this recipe?

    • A cutting board
    • A chef's knife
    • A medium mixing bowl
    • A whisk
    • A spatula
    • A kitchen scale - OR - Measuring cups (for less precise measurements)
    • Measuring spoons
    • A 10-inch cast-iron skillet - OR - other 10-inch oven-safe skillet

    If topping with the optional lemon mascarpone you will also need:

    • A citrus zester
    • A small mixing bowl
    • A small whisk - OR - sturdy spatula - OR - hand mixer

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    a cast iron skillet with a Savory Buttermilk Herb Dutch Baby resting on a wooden table

    a half of a Savory Buttermilk Herb Dutch Baby topped with smoked salmon and mascarpone cheese on a white cloth lines wooden surface

    LOOKING FOR MORE DINNER INSPIRATION?

    Love this Savory Buttermilk Herb Dutch Baby recipe? Here are some additional Brunch recipes that you might enjoy!

    • Buttermilk Dutch Baby (served with Brown Butter Spiced Apples, Peaches, or Blueberries)
    • Smoked Salmon and Citrus Salad with Cucumber and Avocado
    • Kitchen Sink Frittata
    • Fall Frittata with Butternut Squash and Kale
    • Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A Savory Buttermilk Herb Dutch Baby in a cast iron skillet topped with smoked salmon, tomato, and mascarpone resting on a wooden surface

    Savory Buttermilk Herb Dutch Baby

    • Author: Whip & Wander
    • Prep Time: 6 minutes
    • Cook Time: 30 minutes
    • Total Time: 36 minutes
    • Yield: 2 servings 1x
    • Category: Breakfast & Brunch
    • Method: Oven
    • Cuisine: Dutch / German / American
    Print Recipe
    Pin Recipe

    Description

    This Savory Buttermilk Herb Dutch Baby starts with a simple buttermilk batter which nestles into a puddle of melted butter in a hot cast-iron skillet. Before it takes a turn in the oven, the top is dressed with a generous sprinkle of fresh chives, dill, and tarragon. The resulting savory brunch dish offers lovely crisp edges encircling a soft, crepe-like center that is perfect for topping with all manner of savory toppings -- my favorite is a measure of smoked salmon, fresh tomatoes, and a lavish dollop of mascarpone!


    Ingredients

    Scale

    Buttermilk Herb Dutch Baby:

    • 80 g (roughly ⅔ cup) all-purpose flour
    • 160 g (roughly ⅔ cup) buttermilk
    • 3 large eggs
    • ½ tsp Kosher salt
    • 1 tbsp fresh chives, chopped
    • 1 tbsp fresh dill, chopped
    • 1 tsp fresh tarragon, chopped
    • 2 tbsp cold unsalted butter

    Optional toppings:

    • 4 oz smoked salmon (or lox)
    • a small handful of cherry tomatoes, sliced
    • 4 oz mascarpone cheese (may sub for 4 oz cream cheese + 1-2 tablespoon whole milk)
    • zest of 1 lemon
    • Generous pinch of Kosher salt + more to top as desired
    • additional chopped fresh chives, dill, or tarragon to top as desired
    • cracked black pepper to top as desired

    Instructions

    Buttermilk Herb Dutch Baby:

    1. Preheat oven to 425 degrees F / 230 C.
    2. In a medium mixing bowl, whisk together flour, buttermilk, eggs, and salt until well-combined.
    3. Place butter in a 10-inch cast-iron pan (or other oven-safe pan) and place in the oven. Allow the butter to melt fully. Watch closely as the butter will begin to brown if left in too long. Lightly browned butter is lovely, but you don't want it to burn.
    4. Once the butter is fully melted, remove the pan from the oven and give it a quick swirl to coat. Add the batter to the pan on top of the butter. There will be some separation of butter and batter but do not be tempted to stir this into your batter or your Dutch baby will not bake properly.
    5. Sprinkle the top of the Dutch baby batter with the fresh chopped herbs.
    6. Return the pan to the oven and bake for 20 minutes. Then lower the heat to 300 degrees F / 150 C and bake for another 5 minutes.
    7. Remove the pan from the oven and dress with your desired toppings. I prefer smoked salmon, fresh tomatoes, a dollop of lemon mascarpone, and a sprinkle of fresh herbs, flaky salt, and cracked black pepper (as noted above).

    Optional toppings:

    1. In a small bowl, combine the mascarpone, lemon zest, and a generous pinch of Kosher salt using a small whisk or a sturdy spatula. Once combined, reserve to the side until ready to top.
      • *If you choose to substitute cream cheese for the mascarpone, allow to soften at room temp before working with it. Using a hand mixer, beat it with a splash of milk (1-2 tbsp), a pinch of salt, and lemon zest until it takes on a creamy consistency similar to mascarpone.

    Notes

    Nutrition facts below account for the Dutch baby without the optional toppings.

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 423
    • Sugar: 7 g
    • Sodium: 462 mg
    • Fat: 25 g
    • Saturated Fat: 13 g
    • Carbohydrates: 33 g
    • Fiber: 1 g
    • Protein: 17 g
    • Cholesterol: 48 mg

    Keywords: Dutch baby, Smoked Salmon, Mascarpone, Buttermilk

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Tuna Nicoise Salad (Salade Niçoise)
    Sourdough Discard Strawberry Mint Scones »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Get Inspired with Our Delicious Easter Recipes

    • Roasted Greek Potatoes with Whipped Feta
    • Deviled Eggs with Smoked Chorizo
    • Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting
    • Eggs Benedict Pizza

    Fresh Spring Dinner ideas

    • French Tuna Sandwich (Pan Bagnat)
    • Strawberry Poppy Seed Chicken Salad
    • Smoked Salmon Pasta Salad
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Popular Recipes

    • Pressure Cooker Artichokes
    • Pasta with Olive Tapenade
    • Brown Butter Buttermilk Skillet Cornbread
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Twice-Baked Colcannon Potatoes
    • Roasted Brussels Sprouts with Fish Sauce and Citrus
    • Buttermilk Bran Muffins
    • Chicken Thighs in Orange Dijon Herb Sauce

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    193 shares
    • 2
    193 shares
    • 2