Savory Dutch Pancake Pizza (Gluten Free)
A delicious alternative to the standard sweet version, topped with cheese and pesto, this savory Dutch pancake is perfect for an easy breakfast, lunch, or dinner.
We’ve been making Dutch pancakes for years, but they have always been topped with fresh berries or berry sauce and whipped cream. Recently, someone shared with me how their family prefers a savory Dutch pancake, instead of berries, transforming it into more of a pizza. I thought that idea was genius and set to work trying to create our own savory Dutch pancake.
And the results did not disappoint!
What is a Dutch Pancake?
Also known as a German pancake, a Dutch baby is an oven-baked pancake made of eggs, flour, and milk. It is especially known for how it puffs up while cooking, so that when you pull it out of the oven, you have a billowing pancake that always receives lots of excited “woah’s!”
Ingredients in Savory Dutch Baby
The Dutch Baby:
We typically make a gluten free version, swapping flour for a combination of tapioca starch and coconut flour. But for this savory Dutch pancake, you can use whatever recipe you prefer. The primary ingredients in any Dutch pancake are the same: eggs, flour, and milk.
The Toppings:
This is where you can get creative. Our favorite is a combination of pesto, shredded cheddar cheese, and prosciutto or capicola.
However, feel free to use tomato sauce instead of pesto and top with tomato slices or pepperoni. Or any other combination you can dream up.
My word of caution is to not overload the savory Dutch pancake with too many heavy toppings. It’s already fairly heavy as is, so try to keep it on the lighter side.
How to make a Savory Dutch Pancake
Begin by making the Dutch pancake.
There are a couple of key factors when it comes to giving the Dutch pancake its proper puffiness. The main one being to pour the pancake batter into a HOT pan. The steam is what creates the poof, so a hot pan is essential for maximum poof!
Our favorite tool for the job is a 12” cast iron pan, but a standard 9×13 glass baking dish would work as well.
Add plenty of fat to the bottom of the pan and place the pan in the oven while the oven preheats to 400°F.
Meanwhile, mix up the pancake batter.
Whisk together eggs and milk. Then add in the flours and salt and mix until the flour is completely incorporated.
The second factor that helps ensure maximum poof is aeration. So, make sure the batter is well mixed. You could also do this in a blender if you prefer.
Once your batter is mixed, I prep my cheese by getting it all shredded.
Remove the pan from the oven and pour Dutch pancake batter into the hot, well-greased pan.
Top with small spoonfuls of pesto all over the top of the batter and sprinkle ¼ cup of cheese over the pancake so that they can bake in.
Bake the savory Dutch pancake for 20 minutes.
While the pancake is baking, prepare any needed toppings.
Once the Dutch baby is finished, remove from oven—admire the beauty of the poof—then top with remaining ingredients.
I like to add a bit more pesto, sprinkle with remaining cheese, and top with prosciutto (or toppings of choice).
Return to the oven and bake at the same temperature, 400°F, for an additional 5-10 minutes until cheese is completely melted.
Remove from oven once the cheese is melted and lightly browned.
Cut into slices, serve, and enjoy!
Store any remaining leftovers in an airtight container for up to 3 days in the fridge.
To reheat, simply warm in the oven or microwave until heated through.
Savory Dutch Pancake Recipe
Serves: 4
Ingredients:
– ¼ cup fat for greasing the pan (butter, lard, coconut oil)
– 8 eggs
– 1 cup milk
– 1/3 cup tapioca starch or arrowroot powder
– ¼ cup coconut flour
– ½ tsp salt
– ½ cup pesto
– 1 cup shredded cheese
– 4-5 slices of prosciutto, capicola, or pepperoni
Directions:
1. Preheat oven to 400°F.
2. Add fat to pan and place in the oven to heat up.
3. In a mixing bowl, whisk eggs and milk.
4. Add in flours and salt, and mix thoroughly until flour is fully incorporated.
5. Pour batter into hot pan and drop small spoonfuls of around half the pesto onto the batter and sprinkle with ¼ cup of the cheese to bake into the Dutch pancake.
6. Bake the pancake for 20 minutes. While cooking, prepare the rest of the toppings as needed.
7. Remove from the oven when finished and top with the remaining pesto, cheese, and top with slices of prosciutto or pepperoni.
8. Return the pan to the oven and cook for an additional 5-10 minutes until cheese is melted.
Serve and enjoy!
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For more of our favorite savory breakfast ideas:
Easy Egg Muffin Cups with Ham
Potato Crusted Quiche
Baked Spaghetti Squash Casserole
Savory Dutch Pancake Pizza (Gluten Free)
A delicious alternative to the standard sweet version, topped with cheese and pesto, this savory Dutch pancake is perfect for an easy breakfast, lunch, or dinner.
Ingredients
- ¼ cup fat for greasing the pan (butter, lard, coconut oil)
- 8 eggs
- 1 cup milk
- 1/3 cup tapioca starch or arrowroot powder
- ¼ cup coconut flour
- ½ tsp salt
- ½ cup pesto
- 1 cup shredded cheese
- 4-5 slices of prosciutto, capicola, or pepperoni
Instructions
- Preheat oven to 400°F.
- Add fat to pan and place in the oven to heat up.
- In a mixing bowl, whisk eggs and milk.
- Add in flours and salt, and mix thoroughly until flour is fully incorporated.
- Pour batter into hot pan and drop small spoonfuls of around half the pesto onto the batter and sprinkle with ¼ cup of the cheese to bake into the Dutch pancake.
- Bake the pancake for 20 minutes. While cooking, prepare the rest of the toppings as needed.
- Remove from the oven when finished and top with the remaining pesto, cheese, and top with slices of prosciutto or pepperoni.
- Return the pan to the oven and cook for an additional 5-10 minutes until cheese is melted.
