• Stefani Renee

Parmesan & Herb Dutch Baby with Sausage & Onions

This post is sponsored by Karibe. The opinions and text are all mine. The product was sent to me for free from Karibe, thanks so much!

Infused with butter, parmesan, herbs, and topped with smoked sausage and caramelized onions, this pillowy buttery dish is sure to be a showstopper for Saturday morning breakfast or Sunday brunch.

A Pancake, Popover, & Crepe Walked Into A Kitchen...

It kind of sounds like a bad joke, huh? But literally, that’s exactly what a Dutch baby pancake is. It’s a delicious cross between a pancake, popover, and crepe and you’ll be in and out of the kitchen in less than 30 minutes.

Although it’s sometimes called a German pancake, this is an all-American brunch favorite that couldn’t possibly be easier to make at home. The recipe is nearly foolproof, despite its grandiose appearance. All right let’s talk a little about this baby!

What Is a Dutch Baby?

A Dutch baby pancake is a puffy oven-baked pancake with crispy edges and a custard-like center. Dutch baby pancakes can be sweet or savory and you can top them with whatever your taste buds are in the mood for but the most traditional preparation is with a little dusting of confectioner’s sugar. Here are a few tips for the perfect Dutch baby:

  • Eggs and milk should be at room temperature.

  • Use a blender or food processor to blend all your ingredients. The batter will be thin and you should see little bubbles.

  • Don’t use a shallow skillet. Your skillet sides should be at least 2-inches tall. Put a baking sheet underneath the skillet for extra precaution.

  • Use a piping-hot skillet. Pour the batter into the center of the pan and DO NOT swirl.

  • You shouldn’t need to open the oven but if you can’t resist, don’t open the oven for at least the first 10-15 minutes of cooking or you risk having a flat Dutch baby.

  • Serve your Dutch Baby quickly once it’s out of the oven. The middle collapses so make sure all your toppings are prepared.

Dutch Baby Ingredients

The basic ingredients for a Dutch baby are flour, eggs, milk, and salt. Yep, that’s it! Just those simple ingredients and easy preparation make this super-soft, puffy, grandiose dish that will “WOW” whoever you're sharing this with. Here’s what you need:

  • Eggs

  • All-Purpose flour

  • Whole milk

  • Thyme

  • Rosemary

  • Sea salt

  • Parmesan

  • Salted butter

  • Andouille or another smoked sausage

  • Onions

An Ode to Cast Iron Skillets: Why Do I Love Cast Iron Skillets?

If you’ve been hanging around here for a while, you know that I do a lot of cooking in my cast iron. Small, medium, or large, cast iron is my go-to for many dishes because:

  • They’re the perfect match for searing, sautéing, baking, broiling, braising, and frying.

  • These skillets are super durable.

  • They have a natural non-stick surface.

  • Use them in the oven, on the stove, on the grill, or over the campfire.

  • Cast iron skillets evenly distribute heat from the bottom through the sidewalls.

Aren’t they awesome?! Karibe's 8-inch cast-iron skillet was the inspiration for this Dutch baby and there are so many possibilities for the things you can do with your small cast-iron instead of lugging out your 12-inch. Whether it’s blistering cherry tomatoes doused with a little balsamic vinegar, frying an egg or two, toasting nuts and spices, or—you guessed it—making this Dutch baby, this little compact cast iron is perfect for a power pouf Dutch baby and a must-have for your kitchen. Let’s get cooking!

Tools Needed


8-inch Cast Iron Skillet

Pouf There It Is!

Ok, are you ready to make this showstopper? I know this will be your new fave breakfast twist when you want a little sumthin’ special without all the fuss. After you make this Dutch baby, let me know how you like it! Share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see your stuff! Eat well!


2 servings

By Stefani Renée


2 large eggs, at room temperature

½ cup + 2 tablespoons whole milk, at room temperature

½ cup all-purpose flour

¼ teaspoon kosher salt

2 tablespoons parmesan, grated

¼ teaspoon fresh thyme, chopped

¼ teaspoon rosemary, chopped

2 tablespoons unsalted butter, softened

½ lb. Andouille or another smoked sausage, sliced on the bias

½ small yellow onion, sliced

Herbed Yogurt


Preheat the oven to 425°. Place an 8-inch or 10-inch cast-iron or another heavy-bottomed skillet in the oven to preheat.

Combine thyme, rosemary, and Parmesan in a small bowl and set to the side.

In a blender or food processor, blend together eggs, 
milk, flour, and salt for 1 minute.

Remove the hot skillet from the oven and add butter to the skillet. Once the butter has melted, pour the batter into a hot skillet. Sprinkle top of the batter with parmesan/herb mixture. Bake until puffy and golden 
brown, 15 to 20 minutes. 

While Dutch baby pancake is baking, start on your sausage and onions. In a medium skillet, heat 1 tablespoon of oil then add sliced sausage. Slightly brown sausage, turning frequently. Remove and set aside.

Add onions to the same skillet and drizzle a little more oil if necessary. Season with a little salt pepper, and oregano. Sauté onions until lightly browned. Add sausage back to skillet and cook for another 4-5 minutes. Serve sausage and onions on Dutch baby and top with Herbed Yogurt.