Savory Dutch Baby, plus Ham, Pecorino, and Fresh

Are your breakfasts in need of a little inspiration? This Savory Dutch Baby might be the answer. This baked puffed pancake combines salty crisped ham, shaved Pecorino Romano, fresh herbs, and a drizzle of hot honey for a brunch-worthy dish.

Overhead of a savory Dutch baby in a skillet with herbs and a towel next to it.

Unlike our sweet Dutch baby this one hits all the right savory notes, and we're loving it.

A Dutch baby, also known as a German puffed pancake, is similar to a Yorkshire pudding or popover and those tall, domed sides are its inviting feature. Once it deflates, the center becomes a well for all sorts of toppings.

For this version, we chose a classic ham and cheese combo (well, fancier). But instead of layering on the toppings, we added a few extra touches for texture and balance: crisping the ham until golden, shaving the Pecorino Romano into delicate ribbons, and finishing everything with a drizzle of hot honey for a sweet and spicy finish.

Key ingredients

Eggs. A Dutch baby wouldn't be able to rise without eggs. They are what gives the pancake its signature puff.
Ham. While you can use any salty meat like bacon, prosciutto, or pancetta, ham is easily available and a breeze to elevate. Crisping the ham briefly in a skillet makes all the difference, and the texture is solid.
Pecorino Romano. Shaving the Pecorino into thin ribbons will help prevent the Dutch baby from deflating even more after being removed from the oven. Plus, the delicate cheese will melt slowly from the residual heat after baking.

The full list of ingredients can be found in the recipe card.

Step-by-step instructions

The key to puffy Dutchies (yes, we made that up) is room-temperature eggs and milk AND a hot skillet. These two things will ensure its signature rise.

Overhead of Dutch baby batter in a blender.

Step 1. Place a cast-iron skillet in the oven and preheat it to 425°F. Place the eggs, milk, salt, seasonings, and herbs in a blender and blitz until smooth and evenly combined.

Batter being poured into a hot black skillet.

Step 2. Add the butter to the preheated skillet and watch it melt and sizzle. Pour the batter directly over the butter and close the oven door, then take up a new hobby for at least 15 minutes.

Step 3. While the Dutch pancake cooks, pan-fry the ham with a little oil spray until crispy around the edges. Set aside until ready to use.

Overhead view of a cooked Dutch baby in a cast iron skillet.

Step 4. Remove the pancake when it's puffed and tall around the edges. Immediately scatter the ham, cheese, herbs, and honey on top, then serve.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

Preheat the skillet while the oven is heating. You want it piping hot.
Use room-temperature ingredients. This will help the batter puff up.
Blend until completely smooth. Ensures a thoroughly mixed batter.
Don't open the oven. We mean it!
Add toppings after baking. Unlike a pizza, toppings go on after.

Dutch baby variations

While you can top this savory Dutch baby with about anything, here are some ideas that pair well with the original flavors of the ham and cheese.

Swap the ham for prosciutto or bacon
Use gruyère or goat cheese in place of the Pecorino
Top with bright greens such as arugula or spinach
Instead of hot honey, use balsamic glaze or a drizzle of extra-virgin olive oil
Add caramelized onions
Omit the ham and honey and use this sweet and savory bacon jam
Make it spicier with crushed pepperchili oil or Calabrian chili paste

Jenn's Signature Serve

Savory Dutch Baby + Drizzle of Smoked Olive Oil

A slice of Dutch baby pancake on a small plate with a fork to the left.

How to serve a Dutch baby

The one downside to a Dutch baby, whether it's sweet or savory, is that it WILL deflate quickly. That's why we like to work fast when adding the toppings. We think it's best served right from the skillet, but you can use a large spatula to gently lift it out and plate it.

To serve, cut them into triangles and plate. While a fork and knife are the sophisticated way to go, we often eat ours like a pizza slice. We mean, why not, right?

Serve this ham Dutch pancake with a side of roasted tomatoes a simple salad and a refreshing drink or tea.

Storage and prep

A savory Dutch baby is best enjoyed straight from the oven while the edges are crisp and the center is still tender. Like all Dutch babies, it will naturally deflate as it cools, but it will still be good.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat individual slices in a 350°F oven or toaster oven for 5-8 minutes, or until warmed through. We don't recommend microwaving, as it can make the Dutch baby soft and rubbery (believe us, we've tried).

A Dutch baby pancake in a black skillet with greens and orange flowers in the background.

Kitchen questions

Can we use a different cheese?

Yes! While Pecorino Romano adds a salty, nutty flavor that pairs nicely with the ham, you can substitute Parmesan, Gruyère, fontina, or sharp white cheddar.

Do we have to crisp the ham first?

Nope, you don't have to, but crisping the ham concentrates its flavor and adds a nice crunch. It also removes excess moisture, so the Dutch baby stays light and the edges remain crisp.

Can we use regular honey?

Absolutely. Drizzle with regular honey and sprinkle on a pinch of crushed red pepper flakes for a similar sweet-and-spicy finish. You can also skip the pepper flakes if you prefer a milder flavor.

Sweet is taking a back seat (for now)!