Pesto Prosciutto Dutch Baby

5 from 2 votes

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An easy Dutch baby is the perfect lazy Sunday morning meal. The pillowy, custard-like center is wrapped in a golden crust and piled high with your savory breakfast favorites — like a classy, savory pancake!

closeup: savory pesto and prosciutto Dutch baby

It’s not a popover, it’s not a pancake, and it’s not a Yorkshire pudding — it’s a Dutch baby! 

I chose to make my Dutch baby recipe like an open-faced breakfast sandwich, smothered with a fresh basil pesto to add moisture and a little more flavor. I even add the cheese and pesto to the batter and layer it on top for double the flavor. You could even have it for dinner!

overhead: savory Dutch baby recipe in a cast iron skillet

You could also use the first few steps of it as a starter Dutch baby recipe for your dessert favorites: fruit, powdered sugar, syrup, a luxurious cream cheese glaze… There’s no limit to what this champion of breakfast foods can do.

Other proteins, like breakfast sausage or bacon, are fair game for toppings, too.

Tip From Kevin

For the Fluffiest Dutch Baby

For the fluffiest Dutch baby: Preheat the pan, whisk the batter until smooth, and let it rest for 15 minutes. Quickly add the melted butter to the pan, pour in the batter swiftly, and avoid opening the oven while baking. High heat gives rise, creating that puffy, golden delight. Serve immediately for ultimate fluffiness!

closeup: Dutch baby with pesto and prosciutto in a cast iron skillet

Ingredient Notes and Substitutions

  • Eggs – They structure and stabilize the batter as it puffs, falls, and bakes. 
  • Milk – The dairy is for tenderness, moisture, and flavor. Half and half or heavy cream would yield a richer taste and an even more tender texture.  
  • Butter Butter adds a rich flavor, tender crumb, and flaky exterior to any baked recipe. Margarine, shortening, or Greek yogurt are my recommended alternatives. 
  • Cornstarch – This gives my homemade Dutch baby recipe body and makes the custard center thicker while keeping everything light and fluffy. Don’t omit. 
  • Pesto – We can’t go without a sauce, and pesto is a fabulous option for brightness, moisture, and fresh flavor. I make my own, but don’t veer away from your preferred brand if that’s what you have on hand! 
  • Swiss Cheese The nutty flavor of Swiss is a great complement to the pesto, and its fat content paired with low acidity helps it melt, bubble, and brown beautifully when baked. Use Emmental or Gruyere as a substitute. 
  • Prosciutto – This is a very thin, dry-cured ham. Because of its smooth, almost slippery texture, break it into bite-sized pieces before using.
side view: a slice of savory Dutch baby on a white plate with a fork

How to Make a Dutch Baby

  1. Preheat the Oven. Set it to 450°F and place your skillet in the oven about 25 minutes before getting started.
  2. Whisk the Dry Ingredients. Add the flour, cornstarch, salt, and pepper to a small bowl and whisk together.
  3. Blend & Combine. Add the eggs, milk, and 2 tablespoons of melted butter to your blender. Blend to combine for 10 seconds. Now, add the combined dry ingredients and blend for another 30 seconds until just combined – don’t overmix. Let it rest for 15 minutes.
  4. Add to Skillet. Very carefully remove the hot skillet from the oven. Coat with the remaining tablespoon of butter before pouring in the egg mixture, swirling to get it even. Sprinkle ¼ cup of cheese over top, followed by ¼ cup of the pesto.
  5. Bake. Return to the oven and bake for 20 minutes until the center is puffed up and the sides a golden brown. Don’t open the oven door to peek or the heat will escape, preventing it from rising properly! 
  6. Top & Serve. Remove from the oven and add the rest of the cheese, followed by the rest of the prosciutto, and finally the remaining pesto. Get it on the table right away so everyone can take in that puffy presentation!
  • Cast Iron Skillet – I think that an oven-safe cast iron skillet works best for a fluffy, perfectly browned Dutch baby. A smaller 9” size makes for a fluffier pancake!
  • Blender – The easiest way to get the butter, milk, and eggs combined is with a blender. It doesn’t need to be anything fancy or high-powered to get the job done.

Storing and Reheating

Refrigerate in an airtight container for up to 4 days, but eat as quickly as possible. This savory Dutch baby should be enjoyed piping hot, right away, for the best experience.

Warm leftovers in the microwave, topping with more pesto and cheese to reintroduce moisture to the cake.

closeup: a slice of Dutch baby recipe on a white plate with a fork

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Frequently Asked Questions

What is the difference between a Dutch baby and a popover?

Popovers are high-rising, smaller pastries with a crisp exterior. The center is hollow, making it more of a roll than a pancake. Dutch babies are baked into one large pancake and contain a custard-like center. 

While the ingredients are similar, varying baking styles lead to two rather different results.

Why did my Dutch baby fall?

First, let’s talk about how a Dutch baby rises to begin with. The heat of the oven matched with the moisture of the eggs and milk creates steams, helping the batter to build and rise. 

Once that process stops and the heat is removed, the pastry will fall – that’s just the natural order of things!

To keep it as tall as possible, you can use a knife or spatula to wiggle the pancake away from the edges of the skillet, keeping the sides tall.

Why does my Dutch baby stick to the pan?

If the skillet was not properly preheated, or if there wasn’t enough butter to coat its surface, the batter can stick to it. 

And if a cast iron skillet isn’t seasoned and coated properly, it won’t be properly “nonstick,” which will lead to complications.

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Pesto Prosciutto Dutch Baby

5 from 2 votes
My Dutch baby recipe is a cheesy, savory spin on the usually sweet treat! Start your day right with my pesto, cheese, and ham-filled version.
Servings: 2 servings
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes



  • Place your ovenproof skillet in the oven and preheat to 450°F for 25 minutes. (see Note 2)
  • In a small bowl add the flour, cornstarch, salt and pepper. Set aside.
  • In a blender add the eggs, milk and 2 tablespoons of melted butter, blend for 10 seconds. Add the flour mixture and blend for 30 seconds. Let it rest for 15 minutes.
  • CAREFULLY remove skillet from oven and add remaining tablespoon of butter, swirl to coat bottom. Pour egg mixture in skillet and immediately sprinkle a quarter cup each of the cheese and pesto on the top.
  • Bake for 20 minutes, until puffy and sides are golden brown.
  • Remove from oven and top with remaining cheese, pesto and the prosciutto. Serve immediately.



1. Prosciutto thinly sliced, usually about 3-4 slices. Tear into bite size pieces.
2. Cast iron skillets (either 10 or 12-inch) work best I think, just make sure your skillet is safe to put in the oven.


Calories: 1298kcal | Carbohydrates: 45.5g | Protein: 44.5g | Fat: 106.7g | Saturated Fat: 32.7g | Polyunsaturated Fat: 14.9g | Monounsaturated Fat: 52.3g | Trans Fat: 0.7g | Cholesterol: 439.8mg | Fiber: 4.2g | Sugar: 6.6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): pesto Dutch baby prosciutto


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Hey Kevin, this recipe looks both easy AND delicious-win win. Would like to try, but I’d think the size skillet might be important. I’d guess 10” but would like to know what works best for you. Thanks in advance! d


  3. 5 stars
    A whole meal around a Yorkshire pudding, now you are talking! This was my first experience of a dutch baby, I’m hooked! Thanks for a great supper

    1. Sorry for the delayed response, I must have missed this one Emma!
      I use a standard 12″ cast iron pan. Your Pesto Prosciutto Yorkshire Pud Bake take on this is superb! Thanks so much for stopping by and giving this a new twist.