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If you’re looking for an easy but impressive Mother’s Day brunch recipe, here you go. Contrary to popular belief, Dutch babies don’t have to be sweet. This savory version is topped with crème fraîche, smoked salmon, and chives. It’s basically like taking bagels and lox to the next level—that is if you were to swap bagels for a puffy pancake

Related Reading: 11 Savory Pancakes from Around the World

Dutch babies can be assembled in no time—you’re essentially just beating eggs, flour, and milk together—making them ideal for when you want an impressive brunch without having to spend your morning in the kitchen. Be forewarned that Dutch babies are a type of popover, and therefore begin to collapse as soon as they come out of the oven. Work swiftly so you can serve the Dutch baby in all its puffy, golden glory.

What Is a Dutch Baby?

Dutch Baby recipe


In a bit of irony, Dutch babies don’t actually hail from the Netherlands. A Dutch baby is actually an iteration of a German-style pancake that got its name in the early 1900s. A now-defunct, family-run restaurant in Seattle called Manca’s Cafe is credited with naming the dish after the owner’s daughter couldn’t pronounce Deutsch—but instead settled on Dutch—and thus the name Dutch baby was born. The Manca family went so far as to trademark the name in 1942. 

Temperature Is Everything for a Dutch Baby

While you can whip up a Dutch baby in a matter of minutes, it’s crucial to preheat your pan in the oven before doing anything else. If the pan isn’t hot enough, the Dutch baby won’t properly rise—after all, its tall stature is its signature look. Make sure to use a cast iron or stainless steel pan that can safely withstand the heat of the oven.

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This recipe also calls for room temperature eggs and milk, which helps ensure a puffy Dutch baby. A good rule of thumb is to keep eggs and milk on the counter for 20-30 minutes. If you’re short on time, you can add the eggs to a bowl of lukewarm water for five minutes until they’re no longer cold.

Dutch Baby with Smoked Salmon Recipe

The pancake batter gets seasoned with salt, freshly ground black pepper, and chives for some extra flavor. The whole thing is baked in the oven, then swiped with a layer of crème fraîche, wisps of smoked salmon, and chopped chives.

Dutch Baby with Smoked Salmon

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  • 3 eggs, at room temperature
  • ½ cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chives, finely chopped, plus more to serve
  • ½ cup milk, at room temperature
  • 3 tablespoons unsalted butter
  • ½ cup crème fraîche
  • 8 ounces smoked salmon, sliced
  1. Preheat the oven to 425˚F.
  2. In a large bowl, beat the eggs. Add the flour, salt, pepper, and chives, and whisk until well combined.
  3. Slowly add the milk, whisking until combined.
  4. Place the butter in a 10-inch cast iron pan and place in the oven until the butter melts, about 3 minutes. Keep an eye on it to make sure it doesn’t burn.
  5. Pour the batter into the hot cast iron. Bake for 20 minutes, or until puffed and golden brown.
  6. Add the crème fraîche in a layer then top with the smoked salmon and chives. Serve immediately.

Header image by Alexis deBoschnek.

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