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!
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.
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!)
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.
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)
Savory Buttermilk Herb Dutch Baby
- 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
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
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:
- Preheat oven to 425 degrees F / 230 C.
- In a medium mixing bowl, whisk together flour, buttermilk, eggs, and salt until well-combined.
- 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.
- 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.
- Sprinkle the top of the Dutch baby batter with the fresh chopped herbs.
- 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.
- 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:
- 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
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