Cheddar Dutch Baby

The one-pan party trick that's surprisingly easy and awe-worthy.

Hi Bakers!

We are kicking off our Countdown to Easter with this chive and cheddar savory pancake. It’s easy, unexpected, and flavorful!

Come Easter Sunday, allow me to check one often overlooked item off your list: Breakfast. 

Whether you are hosting lunch or heading out to celebrate with loved ones, don’t skimp on this important meal.

What is a Dutch Baby?

This one-pot dish is like a hybrid of a pancake and a popover. Made with just eggs, milk, and flour (plus a few extras for flavor), Dutch Babies are baked in a skillet until golden and dramatic. 

Dutch Babies are a bit of a party trick. They puff up sky-high in a hot oven - the edges crisp and center soft like a thick, custardy crepe. Imagine pulling one out of the oven to the surprise of your children/spouse/house guests as they sleepily roll into the kitchen.

Like regular pancakes, Dutch Babies are often sweet. Top them with maple syrup, sugared berries, and/or sweetened cream. But for a day full of celebration, we are going savory. 

Scattering cheese over the batter before baking makes the pancake puff a bit irregularly, leaving toasted peaks and custardy nooks and crannies behind. I added a simple dollop of sour cream, snipped chives, and fresh black pepper before serving.

Dutch Babies deflate as they cool, making them the perfect edible vessel for toppings. Fill the bowl with baby greens, a lightly dressed salad or poached asparagus for a light and fresh option. Or go hearty with bacon and a fried egg or lox and crème fraîche.

What I love about this dish is that unlike regular pancakes that you have to flip every few minutes, this recipe is almost completely hands-off.

The batter comes together in the blender within minutes and the oven does all the heavy lifting. Preheat the oven while you make your morning coffee and prep toppings and gather anything else you need for your Easter celebration while the Dutch Baby poofs in the oven.