Breakfast / American
Chive-Cheddar Dutch Baby
A puffy oven-baked pancake folded with sharp vegetarian cheddar and fresh chives for a savory vegetarian brunch centerpiece.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1/2 cup (60 g) all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to warm for 5 minutes.
Whisk the eggs, milk, flour, Dijon, salt, and pepper until smooth. Stir in the vegetarian cheddar and chives.
Carefully remove the hot skillet and add the butter, swirling to coat. Pour in the batter. The skillet handle stays very hot. Set it on a heatproof surface and keep an oven glove on it as a reminder.
Bake until puffed and deeply golden at the edges, 18 to 20 minutes.
Top with extra chives and serve immediately while hot and crisp.
0 of 5 steps complete
A little kitchen know-how
- Use room-temperature eggs for maximum rise.
- Serve straight from the skillet to keep the edges crisp.
- Add sautéed mushrooms or spinach for a heartier brunch.
Make it yours & keep it well
Add cooked, well-drained mushrooms after baking rather than weighing down the batter before it rises.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. The pancake loses its height as it cools. Refrigerate slices and reheat in the oven for firmer edges.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
320 kcal · Protein 17 g · Carbohydrates 17 g · Fat 21 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make this Dutch baby gluten-free?
Use a 1:1 gluten-free flour blend; the rise will be slightly less but still tasty.
How do I reheat leftovers?
Warm slices in a 350°F (175°C) oven for 5 minutes to re-crisp the edges.
Why did it sink?
Deflating after baking is normal. Serve promptly; a hot pan and fully set, browned edges help it rise initially.
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