Savory Dutch Baby with Smoked Salmon and Herbs

Name: Savory Dutch Baby with Smoked Salmon and Dill
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole milk; 3 large eggs; 1/4 tsp salt; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh dill, finely chopped; 2 tbsp fresh tarragon, finely chopped; 1/4 cup Parmesan cheese, grated; 1 clove garlic, minced; freshly ground black pepper, to taste; 4 tbsp unsalted butter; 4 oz smoked salmon; 1/4 cup crème fraîche; 1 lemon, for zesting; flaky sea salt, to taste

A puffy, golden Dutch baby baked in cast iron with Parmesan and fresh herbs, then topped with smoked salmon and tangy lemon-dill crème fraîche—an elegant, restaurant-quality brunch that's surprisingly simple.

🌍American 🏷️Dutch baby 🏷️Savory pancake 🏷️Smoked salmon 🏷️Breakfast Brunch

🏷️

🏷️One-pan

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TikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/2 cup all-purpose flour
1/2 cup whole milk
3 large eggs
1/4 tsp salt
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh tarragon, finely chopped
1/4 cup Parmesan cheese, grated
1 clove garlic, minced
freshly ground black pepper, to taste
4 tbsp unsalted butter
4 oz smoked salmon
1/4 cup crème fraîche
1 lemon, for zesting
flaky sea salt, to tasteoptional

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Instructions

1
Place a cast iron pan in the oven and preheat it.
2
In a blender jug or bowl, combine flour, milk, and eggs.
3
Using an immersion blender, blend the mixture until smooth. Add salt and blend again briefly.
4
In a separate small bowl, combine the finely chopped parsley, dill, tarragon, grated Parmesan, minced garlic, and a pinch of black pepper.
5
Carefully remove the hot cast iron pan from the oven. Add the butter and swirl to melt completely.
6
Pour the batter into the hot, melted butter.
7
Sprinkle the herb and cheese mixture evenly over the batter.
8
Return the pan to the oven and bake until the Dutch baby is puffed up and golden brown, about 15-20 minutes.
9
Remove from the oven and top with slices of smoked salmon.
10
Drizzle with crème fraîche (mixed with lemon and dill, if desired).
11
Garnish with fresh lemon zest, flaky sea salt, and more freshly ground black pepper.
12
Slice and serve immediately.

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Tips & Notes

Pro tips

Preheat your cast iron skillet for a full 5 minutes at 425°F with 1 tbsp butter inside—a smoking-hot pan is essential for dramatic puff and crispy edges.
Pour batter into the hot skillet in one smooth motion and don't open the oven door for the first 15 minutes to avoid deflation.
Mix fresh herbs directly into the batter rather than sprinkling on top to distribute flavor evenly and prevent browning.
Top with smoked salmon and crème fraîche only after serving to keep the pancake crispy; add cold components to warm Dutch baby for textural contrast.

Substitutions

All-purpose flour → buckwheat flour (use 1-to-1; adds nuttiness and deeper color)
Crème fraîche → sour cream or Greek yogurt (thinner consistency; add lemon juice and fresh dill)
Mixed fresh herbs → 1 tbsp each fresh chives and parsley (or 1 tsp dried tarragon if fresh unavailable)
Smoked salmon → smoked trout, gravlax, or crispy prosciutto

Storage & make-ahead

Serve immediately for best texture. Leftovers store covered in the refrigerator for up to 2 days; reheat in a 350°F oven for 5 minutes.

Equipment

cast iron skillet (10-inch preferred) · oven

Common Questions

What's the difference between a Dutch baby and a regular pancake?

Dutch babies are oven-baked, not stovetop cooked. They puff dramatically in the hot cast iron, creating a crispy exterior and custardy center, unlike fluffy stacked pancakes.

Can I make the batter ahead of time?

Yes. Mix the batter up to 2 hours ahead and refrigerate. Let it sit at room temperature for 10 minutes before baking for best rise.

Why did my Dutch baby not puff or collapse after baking?

Dutch babies collapse slightly as they cool—this is normal. Failure to puff usually means the skillet wasn't hot enough; preheat for at least 5 minutes at 425°F.