Recipe

Earthy Dutch Baby

A puffy oven-baked pancake with browned mushrooms, thyme, and nutty Gruyere, finished with a lemony sour cream drizzle.

By Matt Campbell

•

4.8

A golden, puffed German pancake in a cast iron skillet topped with sauteed mushrooms, melted Gruyere, and fresh thyme on a wooden table

If you have ever wanted a meal that feels a little fancy but behaves like a weeknight, this is it. A Dutch baby (also commonly called a German pancake in the U.S.) is basically a blender batter that you pour into a hot pan and let the oven do the dramatic work. It climbs the sides, gets crisp at the edges, and stays tender in the middle.

This savory version goes cozy and earthy: deeply browned mushrooms, a little thyme, and a blanket of melty Gruyere. Then we wake the whole thing up with a quick lemony sour cream drizzle because rich food deserves a bright friend. It is satisfying, flexible, and the kind of dish that makes everyone hover near the oven like something important is happening. Because it is.

A hand pouring smooth pancake batter into a hot buttered cast iron skillet

Why It Works

Hot pan equals big puff. Preheating the skillet with butter gives you that signature rise and crisp, lacy edges.
Mushrooms get real flavor. Cooking them until they are browned and dry concentrates their savory, almost meaty taste.
Accessible ingredients, restaurant energy. Eggs, milk, flour, mushrooms, and cheese become something that feels special without being precious.
Balanced finish. The lemony sour cream drizzle cuts the richness so every bite stays interesting.

Pairs Well With

Arugula Salad with Lemon Vinaigrette
Sheet Pan Roasted Asparagus
Crispy Skillet Breakfast Potatoes
Cozy Creamy Tomato Soup

Storage Tips

Dutch babies are best straight from the oven, when the edges are crisp and the center is custardy. That said, leftovers still make an excellent snack situation.

Refrigerate

Cool completely, then store in an airtight container for up to 3 days.
Store mushrooms and pancake together if you want, but keep the sour cream drizzle separate for the best texture.

Reheat

Oven or toaster oven: 350°F for 8 to 12 minutes until warmed and edges re-crisp.
Skillet: Medium-low with a tiny bit of butter, cover for 3 to 5 minutes.
Microwave: Works in a pinch, but it will soften the edges.

Freezing

You can freeze slices wrapped well for up to 1 month. Reheat from frozen at 350°F until hot.

Serving note

This recipe is listed as 4 servings, which is perfect as a brunch side or light meal. For a heartier main, it comfortably serves 2.

Common Questions

Is this actually German?

The name is a little confusing. In the U.S., this style of oven-puffed pancake is often called a German pancake or Dutch baby, and the “Dutch” is commonly traced back to “Deutsch” (German) through American restaurant history. It is inspired by oven-risen batters like popovers and Yorkshire pudding. Whatever you call it, it is delicious and very worth knowing.

Why did my pancake not puff?

Usually one of these got you: the pan was not hot enough, the oven was not fully preheated, or the batter sat too long before baking. Also make sure you use a skillet that can take high heat and that you pour the batter into sizzling butter.

Can I make it without a cast iron skillet?

Yes. Use any 10-inch oven-safe skillet or a similar-size metal baking dish. Glass can work, but it typically heats more slowly, so you may get a smaller puff and softer edges depending on your dish and oven.

What mushrooms work best?

Cremini are my go-to for price and flavor. Baby bella, white button, shiitake, or a mix all work. If you use shiitakes, remove tough stems.

Can I prep anything ahead?

You can sauté the mushrooms up to 2 days ahead and refrigerate. Rewarm them in a skillet for a minute or two before topping so they are not cold. The batter is best mixed right before baking, but you can measure the dry ingredients and keep them ready to dump and whisk.

Any easy swaps?

Cheese: Swiss, fontina, or sharp white cheddar all work. Gluten-free: A 1:1 gluten-free flour blend can work, but the puff and tenderness can vary by brand. Herbs: Rosemary (use less) or chives are great if you are out of thyme.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet or oven-safe skillet
Blender or large bowl and whisk
Sheet pan (optional, for catching butter drips)
Medium skillet for mushrooms (if you prefer not to cook them in the cast iron)
Measuring cups and spoons

The first time I made a Dutch baby, I hovered by the oven like a kid watching popcorn, fully convinced I had somehow broken physics. It puffed up like a golden life raft, and I immediately understood why people get attached to this recipe. These days I reach for it when I want something cozy but not sleepy. The mushroom and Gruyere version feels like the brunch plate you would happily overpay for, except you are in socks and you control the cheese situation. My only hard rule is this: do not skip tasting the mushrooms as they cook. When they hit that deeply browned, almost nutty moment, you will know you are in the right place.

Earthy Dutch Baby

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the mushroom topping

1 tablespoon unsalted butter
1 tablespoon olive oil
12 ounces cremini mushrooms, sliced
1 small shallot, finely chopped (or 2 tablespoons onion)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon soy sauce or Worcestershire sauce (optional, for extra savory depth)

For the savory Dutch baby

3 large eggs, room temperature if possible
3/4 cup whole milk (or 2% milk)
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of ground nutmeg (optional, but great with mushrooms)
1 tablespoon Dijon mustard (optional, subtle and cozy)
2 tablespoons unsalted butter (for the skillet)
1 cup shredded Gruyere (or Swiss), about 4 ounces

Lemony sour cream drizzle

1/2 cup sour cream
1 to 2 tablespoons milk or water, to thin
1 teaspoon lemon zest
1 tablespoon lemon juice
Pinch of salt

To finish

Chopped chives or parsley
Extra thyme leaves (optional)

Optional metric notes

Mushrooms: 12 ounces is about 340 g
Flour: 3/4 cup is about 95 g (spooned and leveled)
Cheese: 4 ounces is about 115 g

Instructions

Heat the oven and the pan. Place a 10-inch cast iron skillet on the middle rack and preheat the oven to 425°F. Let the skillet heat for at least 10 minutes once the oven is fully preheated. If you are worried about butter drips, set a sheet pan on the rack below. Use an oven mitt and remember the handle stays screaming hot.
Brown the mushrooms. In a medium skillet over medium-high heat, add 1 tablespoon butter and the olive oil. Add mushrooms and spread into an even layer. Cook, stirring occasionally, until their liquid evaporates and you hear sizzling again, and they get deeply browned, 10 to 15 minutes depending on your pan and how crowded things are.
Season like you mean it. Add shallot and cook 1 to 2 minutes, until softened. Add garlic and thyme and cook 30 seconds. Season with salt and pepper. Stir in soy sauce or Worcestershire if using, then taste and adjust salt if needed (those sauces bring their own saltiness). Turn heat off and set aside.
Blend the batter. In a blender, combine eggs, milk, flour, salt, pepper, nutmeg, and Dijon (if using). Blend 20 to 30 seconds until smooth. Let it rest 2 minutes while you get the skillet ready, if you have the time. No blender? Whisk hard in a bowl until silky.
Butter the hot skillet. Carefully remove the hot skillet from the oven and add 2 tablespoons butter. Swirl to coat the bottom and sides. It should sizzle immediately.
Bake. Pour batter into the skillet, then quickly return it to the oven. Bake 14 to 16 minutes, until puffed and deeply golden around the edges. Do not open the oven door during the bake.
Add cheese and mushrooms. Sprinkle Gruyere over the pancake and scatter the mushrooms on top. Return to the oven for 2 to 3 minutes, just until the cheese melts.
Make the drizzle. Stir sour cream with milk or water, lemon zest, lemon juice, and a pinch of salt until pourable.
Finish and serve. Drizzle the lemony sour cream over the pancake, shower with chives or parsley, and serve right away. Slice like a pizza and let everyone fight over the crisp edges.

A sliced savory German pancake served on a plate with mushroom topping and a drizzle of sour cream

Nutrition information is estimated.

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