Dutch Baby Pancake with Spring Veggies

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by | Read time: 2 minutes

A pancake for your thoughts. Do the standard breakfast options have you stuck, staring listlessly at your cupboard each morning? Another humdrum bowl of oatmeal is not going to stop your snoozing, but a Dutch baby pancake might do just the trick. A puffy pancake similar to a popover, this dish will take your morning from mundane to memorable. Pack it with any of your favorite toppings, but our savory version is loaded with flavorful herbs and spring veggies.

Dutch baby pancake with spring vegetables on table | Vitacost.com/blog


Dutch baby

3/4 cup Bob’s Red Mill Unbleached White All-Purpose Flour (or Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
1 Tbsp. minced tarragon
1 Tbsp. minced parsley
3 eggs
3/4 cup milk
1/4 cup melted butter
1/2 tsp. lemon zest
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cold or room temperature butter, for greasing pan

Sautéed leeks

1/2 tsp. salt
1/4 coconut oil or butter
2 large leeks, sliced into rounds (white and green parts only)

Roasted asparagus

2 Tbsp. olive oil
Salt and pepper, to taste
1 bunch asparagus


  1. Sauté leeks. In large pan over medium heat, melt butter and cook leeks with salt until soft.
  2. Roast asparagus. Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Coat stalks with oil, salt and pepper and arrange on sheet. Roast 10-15 minutes, until tips begin to brown. Stir once halfway through.
  3. Prepare batter. Preheat oven to 425 degrees F. Once preheated, heat 10-inch cast iron skillet for 25-35 minutes. Remove when done.
  4. Meanwhile, in a large bowl, whisk eggs until fluffy. Whisk in remaining ingredients until combined and smooth.
  5. Place tablespoon of cold butter in heated skillet. Once fully melted and no longer foaming, pour batter into pan. Bake 20-25 minutes or until set.
  6. To serve, top with leeks, asparagus and fried eggs.