Savory Dutch Baby Pancake with Salmon and Fried Egg

From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner. Top it with smoked salmon and fried eggs and serve it for brunch — or for dinner!

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings


For the Dutch baby:

  • 3 large eggs
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons buckwheat flour (or whole wheat flour)
  • 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt)

For the topping:

  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 ounces thinly sliced smoked salmon
  • 4 small ripe tomatoes, sliced
  • 4 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons chopped scallions, thinly sliced including some of the green part
  • Black pepper, to taste

Special equipment:


1 Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.

2 Make the batter: In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.

German Dutch Baby Pancake Recipe with Whole Wheat Flour

3 Bake the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.

German Dutch Baby Pancake with Whole Wheat Flour Puffy Dutch Baby Pancake Recipe with Buckwheat Flour pour the batter

4 Meanwhile, fry the eggs: In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.

5 Serve the pancake: Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.

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  • Yasmine Yusuf

    Hi. Did this on the stove (not in the oven) and changed some of the ingredients (nothing major, I believe) but it didn’t work.
    Turned out looking a bit like a thick omlete and wasn’t brown and crunchy-ish at all.
    I’m pretty sure this is because I simply didn’t bake it but I was wondering if there is a way to do a no-bake dutch baby on the stove?

    • Emma Christensen

      Hi, Yasmine! I think it might be hard to get the same texture on the stovetop. You could try covering the pan with a lid — the steam would make the pancake puff, but you probably wouldn’t get the crispy edges. If you have a broiler, you could try running it under the broiler for a minute or so at the end. Good luck!

  • Sandy S

    We just had this savory Dutch Baby and it is Soooo Good! I made a GF version using Bob’s Red Mill ‘1 to 1’ flour and a little garbanzo bean flour in place of the buckwheat flour because that was what I had on hand. I also made a 2/3’s recipe for an 8″ cast iron skillet, which was easy to do and worked out great. I have never made a Dutch Baby – savory or sweet, thinking it was just a big pancake, but it really is a flavor and texture all of it’s own. I really like it! I will be making this again and I’m looking forward to trying a sweet version sometime soon. Loved the instructions, including making the batter in the blender and how to fry the eggs on low to have them just right when the Dutch Baby is ready to serve.


  • Mike

    It’s a Yorkshire Pudding.

    • Patricia

      Mike – It definitely is a Yorkshire pudding. Usually cooked in lard rather than butter and served with a roast dinner. Also very tasty served with raspberry vinegar and sugar.