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This easy Savory Dutch Baby recipe is the perfect hybrid of fluffy pancakes and a cheesy popover. It takes literally minutes to prepare, and just 20 minutes to bake! Our Savory take on the classic Dutch Baby recipe is made vegetarian, keto, gluten-free, low-carb, and perfectly cheesy! Each recipe makes 2 servings.
What is a Dutch Baby?
Start with a thin, pancake-like batter and a hot skillet. Pour the batter into the skillet all at once and slide it into a hot oven. Within a few minutes, the batter will start to puff around the edges, rising higher and higher until this “pancake” looks more like a poofy pillow. Once those edges turn golden and you can’t resist the sweet aroma of baked goods any longer, it’s ready.
Out of the oven, the Dutch baby will quickly collapse back into the pan — the steam holding it up quickly evaporates in the cooler air of your kitchen. But no bother — what’s left behind is a pancake with the soft, tender texture of a hot crepe.
The Kitchn
What You Need to Make Gluten-Free / Keto Dutch Baby
Ingredients
- 2 tbsp butter, melted
- 3 large eggs
- 1/2 cup almond flour (or this gluten-free flour blend if not keto or low-carb)
- 3/4 cup milk of choice
- 1 tsp baking powder
- 1 tsp fine sea salt
- 2/3 cup sharp cheddar cheese
Here are my favorite gluten-free and keto flour to use in this Savory Dutch Baby recipe:
How to Make Gluten-Free Savory Dutch Baby
- Preheat the oven to 425°F and place a medium oven-safe skillet (I recommend cast-iron) in the oven to let it get hot.
- In a high-speed blender (or using a hand mixer), blend the eggs for 1 minute, or until foamy.
- Transfer to a large bowl, then add almond flour, milk, baking powder, salt, and cheese. Mix to combine.
- Take out the pan from the oven (it should be piping hot) and pour the melted butter to coat the hot pan. Then pour the Savory Dutch Baby mixture into the skillet.
- Bake until golden brown, about 20 minutes. If desired, top with crispy bacon or chives, then cut into wedges. ENJOY!
How Do I Store Leftover Dutch Baby?
Leftovers for this savory dutch baby will keep in the refrigerator for 2-3 days.
When ready to eat, reheat the Dutch Baby on a rimmed baking sheet and bake at 350°F for 5 minutes or until warmed through.
Looking for More Easy Breakfast Recipes?
- Simple & Delicious Pitaya Smoothie Bowl (GF, DF, V)
- Iced Cold Brew Latte (Healthy Starbucks Copycat)
- Berry Orange Banana Smoothie (GF, DF, V)
- Peanut Butter and Jelly Protein Smoothie (GF, DF, Vegan-Friendly)
- Easy Breakfast Tacos (GF, DF, V Options)
- Dark Chocolate Coconut Granola (GF, DF, V)
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Super Moist Banana Date Bread (Refined Sugar-Free)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Matcha Granola Clumps (GF, DF)
- Berries & Cream Whole Wheat Crepes
- Middle Eastern Shakshuka (GF, DF)
- Ridiculously Easy Maple Cinnamon Rolls
- Fluffy Banana Pancakes (GF, DF, V)
- Tropical Mermaid Blue Spirulina Smoothie Bowl
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If you make this Gluten-Free Savory Dutch Baby recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Gluten-Free Savory Dutch Baby (Keto, Low-Carb, Vegetarian)
Ingredients
- 2 tbsp butter , melted
- 3 large eggs
- ½ cup almond flour (or this gluten-free flour blend if not keto or low-carb)
- ¾ cup milk of choice
- 1 tsp baking powder
- 1 tsp sea salt
- ⅔ cup sharp cheddar cheese
Instructions
- Preheat the oven to 425°F and place a medium oven-safe skillet (I recommend cast-iron) in the oven to let it get hot.
- In a high-speed blender (or using a hand mixer), blend the eggs for 1 minute, or until foamy.
- Transfer to a large bowl, then add almond flour, milk, baking powder, salt, and cheese. Mix to combine.
- Take out the pan from the oven (it should be piping hot) and pour the melted butter to coat the hot pan. Then pour the Savory Dutch Baby mixture into the skillet.
- Bake until golden brown, about 20 minutes. If desired, top with crispy bacon or chives, then cut into wedges. ENJOY!
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I tried this twice…once with a cold skillet and once with a hot skillet. It didn’t rise. The resultant egg cake tasted lovely, though.
Hi Allis! Since this recipe is gluten-free, this dutch baby won’t rise as much as a traditional dutch baby. However, it does help make it a bit more fluffy if your pan is piping hot (I just updated the recipe to more be more clear about this, so thank you for your feedback!) That said, I’m glad you loved the flavor!
so good! it was easy to do even for a non-cook like me
absolutely delicious! my dad used to make this all the time for breakfast growing up but his version was not gluten-free. I’ve been looking for a GF dutch baby recipe, but most were sweet. So glad I came across your blog because your savory dutch baby recipe was so nostalgic and so delicious!
Aw thanks Rosie! That means so much and I’m glad you got to relive your childhood breakfast food!