The Breakfast Issue

Savory Dutch Baby Pancake

Yield 1 large pancake
2 ratings

This recipe is courtesy Kait’s Kitchen, a food blog specializing in easy to follow and affordable meals. Food blogger Kaitlyn was raised in Thibodaux, Louisiana, but now lives in Denver, Colorado, with her husband, daughter, and their adorable husky, Kato. For more recipes, visit her blog at


½ cup flour

½ cup whole milk (2% also works) at room temperature

2 eggs (separated between 1 egg + 1 egg white and then one yolk by itself)

⅛ teaspoon salt

⅛ teaspoon garlic powder

1 tablespoon salted butter, melted

1 tablespoon salted butter, cold or softened

Coarse salt and pepper, to taste

Shavings or shredded parmesan cheese, for topping

Butter, for serving

Optional: bacon


Preheat oven to 450 °F.

Add flour, milk, eggs (with 1 yolk removed), salt, garlic powder and melted butter to a small blender cup. Blend the mixture for 30 seconds until well mixed.

In an 8-inch ovenproof skillet, melt the tablespoon of butter over medium heat.

Once the butter is melted, pour the batter into the skillet and immediately place in the preheated oven. No need to stir the mixture in the skillet!

Let bake for 12 minutes. Take pancake out and top with the remaining yolk, parmesan cheese and a little butter, and place back in oven for 2-3 minutes or until the yolk sets.

Add more coarse salt and pepper if you wish and slice into four pieces. Enjoy with some bacon!

Ingredients used in this recipe