Published: · Modified: by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment
Have you ever tried a dutch baby pancake before? This Gluten Free Savory Dutch Baby Pancake just might become your new favorite breakfast or brunch recipe! It’s blend of herbs and delicious toppings makes it a hearty breakfast sure to impress the whole family.
I love to serve this Savory Dutch Baby Pancake topped with fried egg, prosciutto, arugula and green onion to make this dish extra special for breakfast.
A Dutch Baby is a big puff pancake that usually consists of at least egg, milk, flour and butter. To make this recipe gluten and dairy free, we use a few alternative ingredients but it’s still just as delicious. Dutch Babies are usually more egg-y tasting than regular pancakes with a spongy type texture. There are savory or sweet types of Dutch Baby Pancakes but today we’ll focus on the savory type made with herbs and spices.
Dutch Baby Pancake
Toppings
Preheat the oven: The oven and skillet need to be hot before adding the batter. Make sure to place your oven-safe cast iron skillet in the oven while it preheats for at least 15 minutes. Use that time to prepare the dutch baby batter.
Don’t open the oven: The dutch baby will puff up while it bakes. It’s important not to open the oven while it’s baking though or the pancake will deflate. Utilize your oven light if you need to check on it during the baking process if needed.
Be sure to try our gluten free strawberry almond baked oatmeal or baked blueberry lemon donuts!
If you’ve enjoyed this recipe or any of my others, please leave a review or comment below! Have a great day!
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