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+ servings

Savory Herbed Parmesan Dutch Baby


  • 1 cup + 2 Tbsp whole wheat pastry flour
  • fine grain sea salt + freshly ground black pepper
  • 8 eggs (large or XL)
  • ¾ cup milk
  • 2 Tbsp fresh thyme leaves, chopped fine + more for garnish
  • 2 Tbsp fresh chives, chopped fine + more for garnish
  • 4 Tbsp butter
  • ¾ cup finely grated parmesan cheese
  • flaky sea salt, for garnish
  • sriracha and/or lemon wedges for serving (optional)


  • Pre-heat oven to 425 deg F
  • In a large bowl, add the flour, a strong pinch of sea salt, and a grind or two of freshly ground black pepper. Whisk to combine
  • In a separate bowl, add the eggs and milk. Whisk to combine
  • Add the eggs to the flour mixture and whisk until just combined.
  • Stir in the thyme and chives
  • Over medium-high heat, add the butter to a 12-inch cast-iron (or another oven safe) skillet, and allow it to melt.
  • Continue to cook, whisking occasionally, until the butter has browned and smells nutty (~ 5-7 min); then swirl it around in the skillet until the sides and bottom of the pan are coated
  • Pour the batter into the skillet, and scatter the Parmesan cheese and flaky sea salt over the top
  • Bake until the Dutch baby has puffed and is golden (~ 20-25 min)
  • ** Note: Baking it a little less gives a softer interior though less rise; baking it little more gives you more puff and a drier interior; both ways are wonderful
  • Serve immediately, garnished with thyme, chives, and (optionally) Sriracha and/or lemon wedges on the side