There are two types of people in this world… “Sweet” people, and “Savoury” people! Thankfully when it comes to Dutch babies, you can have both!

Sweet & Savoury Dutch Baby

I am 100% on team savoury. It is almost as rare for me to pick up a sweet as it is for me to turn down cheese or cured meats! But this time, I got to make both! If you’re not familiar with Dutch babies, think of them sort of like a giant Yorkshire pudding! They’re eggy, chewy, and absolutely incredible.

I got my inspiration for this recipe from Jamie Deveaux at The Slow Braise. He made a delicious Dutch Baby that was loaded in bourbon soaked peaches and icecream. Fun Fact, he also made the pottery in the photo below!

I made some modifications to my Dutch babies, in particular, the savoury version. The toppings obviously vary, but before I pushed these pans into a high-heat oven, I smothered the savoury version in finely grated fresh parmesan, fresh dill, and fresh thyme. I was pretty crazy about the result!

Sweet VS Savoury Dutch Babies


  • 2 Cast Iron Pans
  • Oven, High Heat


Savoury Dutch Baby

  • 4 Large Free-Range Eggs Room Temperature
  • 2/3 Cup 2% Milk Room Temperature
  • 2/3 Cup All Purpose Flour Lump Free
  • 1/2 TSP Kosher Salt
  • 4 TBSP Butter
  • Proscuitto Optional Topping
  • Fried Egg Optional Topping
  • Green Onion Optional Topping
  • 1 TSP Fresh Chopped Dill
  • 1/2 TSP Fresh Chopped Thyme
  • 2-4 TSP Finely Grated Fresh Parmesan Cheese

Sweet Dutch Baby

  • 4 Large Free-Range Eggs Room Temperature
  • 2/3 Cup 2% Milk Room Temperature
  • 2/3 Cup All Purpose Flour Lump Free
  • 1/2 TSP Salt
  • 4 TBSP Butter
  • Vanilla Extract Optional
  • Fresh Berries Optional Topping
  • Maple Syrup Optional Topping
  • Icing Sugar Optional Topping


  • Instructions Are The Same For Sweet & Savoury Up Until They Are About to Go In the Oven.
  • Preheat your oven to 450 degrees. Place clean cast iron inside and allow them to heat up with the oven.
  • Mix egg, flour, milk, salt, and 2 tbsp of melted butter in a stand mixer. Mix on medium high for about 1 minute.
  • Remove your cast iron (carefully) from the oven! Drop 2 tbsp of butter inside each cast iron pan. It should pop, sizzle, and melt quickly.
  • Pour batter equally into the frying pans

For Savoury

  • Add paremsan cheese, dill, and thyme to the top of your batter.
  • Place your pans back in the oven on the middle rack for approximately 20 minutes (or until browned). Do Not Open The Door!
  • While your dutch baby is in the oven, fry an egg.
  • Remove dutch baby from the oven


  • Sprinkle berries, maple syrup, and icing sugar on your sweet dutch baby.
  • Add fried egg, proscuitto, and slice green onion to your savoury dutch baby.
  • Enjoy!

There are lots of routes you could take with a savoury Dutch Baby! Next time, I can’t wait to try it with smoked salmon.


  1. I am with you on the 100% savoury BUT they both look absolutely delish 🙂

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