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Savory Dutch Baby Pancake

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5 from 2 reviews

  • Author: Erica Lea
  • Total Time: 45 minutes
  • Yield: 3 -4 servings 1x


Puffy dutch baby pancakes are a breakfast delight. Check out this savory version made with cheese, mushrooms and sausage.


  • 4 large eggs
  • 2/3 cup organic all-purpose flour
  • 2/3 cup whole organic/grass-fed/local milk
  • 1/2 teaspoon real salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons grass-fed butter
  • 2 ounces baby bella mushrooms (thinly sliced)
  • 1/2 cup cooked breakfast sausage
  • 1 cup shredded cheese (I used cheddar)
  • 3 chives (finely chopped)


  1. Preheat oven to 425 degrees F. Melt the butter in a 10-inch cast iron skillet.
  2. Meanwhile, add the eggs, flour, milk, salt, and pepper to a blender in that order. Blend until very well combined.
  3. Once the oven is preheated, pour the batter over the melted butter in the skillet. Sprinkle on the mushrooms and sausage.
  4. Bake in preheated oven for 12 minutes. Sprinkle on the cheese and bake for an additional 8-10 minutes, or until puffy and deep golden.
  5. Remove from oven and sprinkle with the chives. Serve hot with grass-fed butter.
  • Cook Time: 45 minutes
  • Category: Breakfast
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