Savory Dutch Baby with Roasted Broccoli |

Savory Dutch Baby with Roasted Broccoli

When it comes to versatility in the kitchen, there aren’t too many dishes that can hold a candle to a Dutch baby. They can easily go savory or sweet. They seamlessly transition from breakfast to dinner (and every meal in between!). And depending on your mood, you can go as minimal or maximal as you wish with the toppings. Even without a single embellishment, a warm Dutch baby straight from the oven is still one of the most delicious things I can think of.

Not to mention, they are one of the simplest foods that I know how to make. Just mix up a few pantry staples in a single bowl. Then pour that batter into a hot, buttery skillet to bake until it’s wonderfully puffed and golden.

All those beautifully misshapen bubbles are enough to make anyone go weak in the knees!

Savory Dutch Baby with Roasted Broccoli |

Today, we’re going the savory route with a bit of Parmesan cheese, some sliced scallions, fresh herbs and a big pile of roasted broccoli. If you want, you can serve this Dutch baby with a couple of slices of bacon on the side for one heck of a satisfying breakfast. Or pair it with soup and a salad and enjoy it at lunch or dinner. Whatever you decide, just make sure you gobble it all up in one sitting, because Dutch babies are really best when eaten immediately after being made. But I have a feeling you’ll have no trouble accomplishing that task.

I’m sharing this Savory Dutch Baby with Roasted Broccoli today as part of our monthly seasonal eating guide organized by Becky of Vintage Mixer. Be sure to check out her February produce guide for lots of winter inspiration. And scroll down below to see what my other blogging friends made this month!



Savory Dutch Baby with Roasted Broccoli

Serves 2-4

Savory Dutch Baby with Roasted Broccoli


  • For the Dutch Baby
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 scallion, white and light green parts thinly sliced
  • 2 tablespoons fresh parsley, roughly chopped
  • 1 tsp. fresh thyme leaves
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 4 tablespoons unsalted butter

  • For the Broccoli
  • 3 cups broccoli florets
  • 3 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • Zest and juice from 1/2 lemon


  1. Make the Dutch baby. Pre-heat your oven to 425 degrees. In the bowl of your stand mixer with the whisk attachment, combine the eggs and milk. Add the flour and whisk until incorporated, scrapping down the sides of the bowl as necessary. Then whisk in the Parmesan cheese, sliced scallions, parsley, thyme, salt and black pepper. Set aside.
  2. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once it’s removed from the oven and starts to cool it will deflate slightly.
  3. Meanwhile, roast the broccoli. In a medium bowl, toss the broccoli florets with the olive oil, salt and red pepper flakes. Spread the broccoli out onto a large rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove from the oven and sprinkle the lemon zest and juice over the roasted broccoli.
  4. To finish, top the Dutch baby with the roasted broccoli. Slice and serve immediately.

February Eat Seasonal Recipes


Tangerine Sorbet Champagne Floats by Completely Delicious

Chorizo & Brussels Sprouts Pasta Carbonara by Suitcase Foodist

Citrus, Fennel, and Avocado Salad by Flavor the Moments

Roasted Red Potatoes with Zahatar and Lemon by Project Domestication

Parsnip Hash Browns by Vintage Mixer

Greens and Potato Soup with Hominy and Pinto Beans by Letty’s Kitchen

Penne Pasta with Cauliflower and Pancetta by Foodie Crush

Rosemary Cheddar Cauliflower Cakes by Food for My Family

Creamed Brussel Sprout Tater Tot Casserole by Climbing Grier Mountain

Mexican Molletes (avocado, bean & cheese melts) by Simple Bites

Honey Mustard Citrus Chicken with Mango Chutney by Kitchen Confidante

40 comments on “Savory Dutch Baby with Roasted Broccoli”

  1. Pingback: Citrus, Fennel, and Avocado Salad - Flavor the Moments

  2. Pingback: Greens and Potato Soup with Hominy and Pinto Beans {gluten-free and vegan-friendly} - Letty's Kitchen

  3. I love Dutch babies Liz! I usually go the sweet route, but looks like I need to try savory asap! I love to watch them while they bake and puff up too! This one is gorgeous!

  4. I’ve done sweet dutch babies, but this savory one is calling to me! Also, roasted broccoli makes my house smell weird but I LOVE IT anyway. xoxo

  5. OMG! See now you are speaking my love language. I have never made a dutch baby sweet or savory, but I am excited to try this version!!

  6. Pingback: Honey Mustard Citrus Chicken with Mango Chutney |  Kitchen Confidante

  7. I have yet to make a dutch baby, and this savory one looks like one great place to start! You just can’t go wrong with broccoli and cheese!

  8. Dutch babies are fabulously versatile, huh? I could easily eat them for breakfast, lunch and dinner on repeat! This one looks amazingly delicious, Liz! I have a few heads of broccoli in the fridge and I know what I’ll be doing with them! Dutch baby for days! Pinned! Cheers friend!

    • Yay yay! I’ll be eating these for days too, because right now I’m getting snowed in. So no trips to the grocery store for me!

  9. Ooooo weak in the knees? Yess!! I do that just watching them puff in the oven! It’s better then cheering on a football team! 😀 What a deliciously fabulous way to enjoy a Dutch baby and Broccoli! That cheese in there with a bit of pepper… my mouth is watering! Looking forward to checking out all the other fabulous recipes! Delicious my dear! xo

  10. Pingback: Rosemary Cheddar Cauliflower Cakes Recipe | Food for My Family

  11. This looks unreal! Roasted broccoli is the absolute best 🙂 Pinning!

  12. Man oh man. I’ve never made a dutch baby before (HOW?!?) but I’m totally making this for dinner soon – it looks like PERFECTION. So much deliciousness!

  13. I didn’t even know you could make a savory dutch baby…?! LOL I better rectify that for myself asap!!! Pinning this for later!

  14. A SAVORY Dutch baby? This is genius! Pinned! 🙂

  15. I’ve never had a savory dutch baby before but I love that idea!!! So my kind of dish!!

  16. Not sure I’ve ever had a savory Dutch baby either, but I’d be all over it!

    I thought of you yesterday because I QUIT MY JOB! It was sucking the life out of me, and I just couldn’t do it anymore. Not sure where I will land, but I know it will be in the food industry someway or somehow – my mantra was “If Liz can do it, so can I!”


    • Oh my gosh, Biz that is amazing news! And so glad you thought of me. So sweet. I’m super excited for you and your new adventures! I know it will be great!

  17. I have never heard of a Dutch Baby before, sweet or savory, I thought this was a frittata at first. What is the difference?

    What do you use to keep your cast iron seasoned? Did you apply anything to it before you filled it with the ingredients?

    • A fritta doesn’t usually have flour – just eggs and milk as the base. A Dutch baby is kind of like a pancake/popover hybrid. The butter is melted in the cast iron before adding the batter (step 2 in the recipe instructions above).

  18. I am so behind the curve, I’ve never made a Dutch Baby! And everything you make is so gorgeous, i want it all!

  19. Is this a Yorkshire pudding?

  20. I love this savory idea with broccoli! It looks stunning as well… this would keep me nice and filled 🙂 Beautiful work!

  21. I made this for dinner tonight and it was AMAZING! Next time I think I will add some roasted potatoes or hash browns on top as well.

  22. Do you think this would work with Almond milk? We have a dairy allergy here but I’d really like to try it.

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