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Savory Dutch Baby with Smoked Salmon

  • Author: zenbelly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: brunch, breakfast
  • Method: bake


Once you know how simple it is to make a Dutch Baby, you may never flip pancakes again. 



6 eggs, at room temperature
1 1/2 cups milk, or half & half or your favorite dairy-free milk
3/4 cup (80 grams) cassava flour
1/3 cup (38 grams) arrowroot starch 
1 teaspoon salt 
heaping 1/4 cup sliced scallions (about 6)
1/4 cup chopped fresh herbs (I used parsley and dill)
4 tablespoons butter, cut into 4 pats

For Serving:

labneh, cream cheese, or creme fraiche
smoked salmon
Everything Bagel seasoning
fresh herbs
sliced scallions or red onions


  1. Turn the oven on 425ºF and put a large (10-inch) cast iron skillet in to heat up with it. 
  2. In a large bowl, whisk the eggs and milk until frothy
  3. Whisk in the cassava flour, arrowroot starch, salt, and herbs. 
  4. Once the oven has reached 425ºF, carefully remove the skillet from the oven and drop in the butter. Swirl to coat the pan and melt the butter. 
  5. Once it’s all melted and bubbly, pour in the batter. 
  6. Bake for 15-20 minutes, or until the pancake is poofy and the center is just set. 
  7. Top with any toppings you’d like and serve immediately. 


If you didn’t plan ahead and your eggs are cold, simply put them in a medium bowl with warm water for 5 minutes before cracking them into the bowl. 

Keywords: savory dutch baby, breakfast, brunh