My family loves this Ham and Cheese Dutch Baby Pancakes! It’s a cross between egg pancakes and Yorkshire pudding, with delicious ham and melted cheese inside. We serve it family style, golden and fluffy straight from the oven.
Dutch Baby Pancakes are a really fun breakfast or, in the case of this savory version, dinner! Our Ham and Cheese Dutch Baby is super easy to make and tastes incredible. The batter is very similar to our Apple Dutch Babies. We just omitted the sugar and spices and replaced them with tangy mustard and black pepper.
I love a slice with one of our favorite salad recipes. I really can’t wait for you to try this. My family loves it! You can slice it family style and enjoy it like pizza. marvelous.
Main ingredients
- egg: There are no leavening agents added to the Dutch baby pancake batter, so the eggs play an important role when it rises in the oven.
- flour: I used all-purpose flour in this recipe, but your favorite 1:1 gluten-free flour blend should also work in this recipe.
- milk: I used whole milk, but you can substitute low-fat milk or your favorite unsweetened plant-based milk.
- Dijon mustard: I like to add a little mustard to the batter, which pairs well with the ham and cheese. Whole grain mustard is also a good choice.
- spices: You’ll need salt, pepper (I’m being generous) and a pinch of nutmeg.
- Ham and cheese: Use what you love. I kept it classic with sliced ham and Gruyère cheese. Other cheeses work well too. Consider sharp cheddar, fontina, Swiss or Parmesan cheese.
- butter: We will be cooking our Dutch Baby in a cast iron (or oven safe) skillet. So, you need to melt some butter in the skillet before adding the batter. This adds flavor and color and prevents the pancakes from sticking to the pan. I used salted butter, but unsalted will also work.
How to Make Ham and Cheese Dutch Baby
The trick to making the best Dutch baby pancakes is to heat the pan before adding the batter. This means that as soon as the Dutch baby batter hits the pan, it starts to expand and crawl up the sides of the pan.
So, while the pan is hot, we pour the batter and pile the ham and cheese into the middle of the pancake. Then we slide it into the oven.
After about 20 minutes, the pancakes will be puffed up and golden brown. We always seem to find ourselves eating Dutch baby right out of the pot, but it’s so good when paired with a hearty salad. Some favorites include our Fennel Arugula Salad, Caesar Salad, and some fresh greens paired with a balsamic vinegar or honey mustard dressing.
Ham and Cheese Dutch Baby
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This extra-large Dutch baby pancake is tall and fluffy on the sides and filled with ham and cheese in the center. The batter is delicious and seasoned with salt, pepper, Dijon mustard and a pinch of nutmeg. I like to serve it with a green salad and tossed in a simple, tangy vinaigrette.
Since oven temperatures can vary slightly, it’s a good idea to check after 15 minutes of baking. If the sides puff up and start to brown, you may need to lower the oven temperature a few minutes earlier than described below. We look for the tips on the sides to be dark brown but not burnt.
3 to 4 servings
you will need
3 large eggs
65 g (1/2 cup) all-purpose flour
1/2 cup (120 ml) milk
2 teaspoons Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
pinch of fresh nutmeg
56 g (2 oz) ham, thinly sliced
56 g (2 oz) Gruyère or Emmental cheese, coarsely grated
3 tablespoons butter
fresh herbs or thinly sliced scallions for serving
route
1Place an oven rack in the lower third of the oven and make sure there is enough space above it for the pancakes to rise above the skillet. Preheat oven to 425°F (218°C).
2Whisk together eggs, flour, milk, mustard, salt, pepper and nutmeg. You can also use a blender.
3Melt 3 tablespoons butter in a 10-inch skillet over medium heat. Swirl the melted butter around the pan. When it bubbles, pour in the batter. Mound the ham and cheese into the center of the skillet, leaving about 1 inch of batter around the edges so the batter expands the sides of the pan as it bakes.
4Slide into oven and bake until puffed and golden brown, 16 to 20 minutes.
5Reduce oven temperature to 300°F (148°C) Cook for another 5 minutes to completely set.
6Serve family style, topped with fresh herbs or sliced scallions.
Nutrition per serving
portion size
a quarter of a pancake
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Calories
Chapter 284
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total fat
19 grams
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saturated fat
10 grams
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cholesterol
188 mg
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sodium
512 mg
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carbohydrate
14 grams
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dietary fiber
1g
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total sugar
2 grams
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protein
14 grams
