Introduction

Cheddar and Chive Savory Dutch Babies are a delightful twist on the classic pancake. Puffy, golden, and loaded with sharp cheddar and fresh chives, they make a perfect brunch or light dinner. Topped with ham, radishes, and greens, this dish combines creamy, savory, and fresh flavors in every bite.

Two small black cast iron skillets sit on a round wooden board atop a white marbled surface, each filled with a fluffy, golden-brown baked dish with puffed edges that look crispy. The dish has a cheesy, lightly browned layer on top, scattered with small green chives. One side of each dish is decorated with thin, wavy slices of pink prosciutto, while the other side has thin round slices of red and white radishes and a few small green leaves. Around the board, there are radishes with leaves still attached and a few stems of purple chive flowers resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 1/4 cups grated Cabot Seriously Sharp Cheddar cheese, divided (5 oz)
8 large eggs
3/4 cup whole milk
1/4 cup minced fresh chives (plus more for garnish)
1/2 teaspoon mustard powder
2 tablespoons unsalted butter
French ham or prosciutto, thinly sliced
Thinly sliced radishes
Lightly dressed greens

Instructions

Step 1: Preheat the oven to 425ºF and position a rack in the middle. Place a 12″ cast iron skillet or several smaller skillets inside the oven to heat up.
Step 2: In a large bowl, whisk together the flour, salt, pepper, and ½ cup of shredded cheddar cheese until well combined.
Step 3: In a separate bowl, whisk the eggs, milk, minced chives, and mustard powder until the mixture is smooth and no streaks of egg white remain.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps in the batter are fine.
Step 5: Carefully remove the hot skillet from the oven and add the butter. Let it melt and foam until it just begins to smell nutty, about 3 to 5 minutes.
Step 6: Pour the batter into the skillet(s), filling no more than three-quarters of the way up the sides. Bake for 15 minutes.
Step 7: Sprinkle the remaining cheddar cheese evenly over the top of the Dutch baby and bake for another 10 minutes, until puffed and golden.
Step 8: Serve immediately, topped with slices of prosciutto or ham, thinly sliced radishes, and lightly dressed greens. Garnish with extra chives if desired.

Tips & Variations

Use a well-seasoned cast iron skillet for even heat and easy release.
Try swapping the cheddar for Gruyère or fontina for a different cheesy flavor.
Add a pinch of cayenne or smoked paprika to the batter for a subtle kick.
For a vegetarian option, omit the ham and add sautéed mushrooms or spinach as a topping.

Storage

Dutch babies are best enjoyed fresh and puffed. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (around 300ºF) to help them regain some crispness. Avoid microwaving as it may make the texture soggy.

How to Serve

Two small black cast iron skillets each hold a golden-brown puffed Dutch baby pancake with a crispy, uneven edge. Inside the pancake, the base layer is a light yellow, soft, and slightly bumpy baked batter. On top, thin slices of pale pink prosciutto are loosely folded on one side, while the other side has thin white and pink-rimmed radish slices laid neatly. Small green chives are scattered over the pancake along with a couple of small light green leaves for garnish. The skillets are placed on a round wooden board, surrounded by purple chive flowers and some whole radishes with green stems, all set on a white marbled textured surface. In the background, a wooden board with cheese and more prosciutto is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before baking to maintain the puffiness and texture. If needed, you can mix the dry ingredients in advance and whisk in the wet ingredients shortly before baking.

What type of skillet is best for Dutch babies?

A well-seasoned cast iron skillet is ideal because it retains heat evenly and helps create the signature puff and crispy edges. A heavy oven-safe skillet or baking dish can also work.