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Savory Dutch Baby Pancake

Mini Savory Dutch Baby Pancakes with Swiss, Avocado & Ham

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 pancakes 1x
  • Category: Breakfast
  • Method: Oven baked


These mini puffy, beautifully golden brown Dutch Baby pancakes are perfect for a Spring Sunday brunch with friends!  


  • 3 large eggs
  • 1/2 cup all-purpose flour 
  • 1/2 cup low-fat milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract 
  • pinch of sea salt 
  • 1 tbsp unsalted butter
  • 1/4 cup grated swiss cheese
  • 2 oz black forest ham, chopped 
  • 1/2 of an avocado, thinly sliced 


  1. Preheat the oven and the skillets. Place cast iron skillets in an oven and heat to 425°.  
  2. Make the batter. While the oven is heating place flour, eggs, milk, sugar, vanilla and salt in a blender.  Blend for 15 seconds then scrape down the sides to ensure all the flour is incorporated. Blend for an additional 15- 20 seconds until batter is smooth. Let batter rest in the refrigerator while the oven finishes heating.  
  3. Butter the skillets. Remove skillets from oven, add butter to each skillet and swirl the butter in the skillet to coat.  
  4. Cook the pancakes. Pour the batter into a measuring cup and divide evenly between the two skillets.  Bake for 15 minutes or until golden brown and puffed.  
  5. Remove from oven and top with cheese, ham and avocado.  Serve immediately.  

Keywords: Sunday brunch, savory dutch baby