Herbed Dutch Baby Pancake with Smoked Salmon
A fluffy oven-baked Dutch baby pancake infused with fresh herbs, topped with silky smoked salmon and a lemony crème fraîche drizzle. This french-inspired brunch ready in about 33 minutes layers large eggs, all-purpose flour, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 3 tbsp unsalted butter
- 2 tbsp, chopped fresh dill
- 1 tbsp, chopped fresh chives
- 6 oz, sliced smoked salmon
- 1/2 cup crème fraîche
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for 10 minutes.
- Step 2: In a blender or bowl, combine 4 large eggs, 2/3 cup all-purpose flour, 2/3 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped fresh dill, and 1 tbsp chopped fresh chives. Blend or whisk until smooth and slightly frothy.
- Step 3: Carefully remove the hot skillet from the oven and add 3 tbsp unsalted butter, swirling to melt and coat the bottom and sides.
- Step 4: Immediately pour the batter into the hot skillet and return it to the oven. Bake for 15-18 minutes until puffed and golden brown on edges.
- Step 5: While the Dutch baby bakes, mix 1/2 cup crème fraîche with 1 tbsp lemon juice and 1 tsp lemon zest in a small bowl.
- Step 6: Remove the Dutch baby from the oven, top evenly with 6 oz sliced smoked salmon, and dollop the lemon crème fraîche mixture over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Dutch Baby Pancake with Smoked Salmon take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Herbed Dutch Baby Pancake with Smoked Salmon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Herbed Dutch Baby Pancake with Smoked Salmon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Dutch Baby Pancake with Smoked Salmon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herbed Dutch Baby Pancake with Smoked Salmon?
French brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
