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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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


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!



Buttermilk Herb Dutch Baby:

  • 80 g (roughly 2/3 cup) all-purpose flour
  • 160 g (roughly 2/3 cup) buttermilk
  • 3 large eggs
  • 1/2 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 tbsp 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


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.


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.


  • 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