Recipe

Some mornings call for something warm, simple, and a little bit special — without turning the kitchen upside down. This cheesy Dutch baby pancake is one of those recipes I come back to again and again.

It starts as a thin batter, bakes up puffed and golden in the oven, and finishes with melted cheese bubbling right on top. It works just as well for a relaxed weekend breakfast as it does for a light dinner or even a savory dessert.

I first learned this shortcut-style version from Food & Wine, and over time I’ve adjusted it to suit busy mornings and real family appetites.

Why I Love Making Dutch Babies at Home

There’s no flipping, no standing at the stove, and no complicated steps. Everything comes together in one bowl and one pan. Once it goes into the oven, you’re free to set the table or brew coffee.

Adding cheese turns this classic into something more comforting and filling. Gruyère is my favorite here, but this recipe is forgiving and works with what you have.

Ingredients

- ½ cup all-purpose flour
- 3 large eggs, room temperature
- ½ cup whole milk
- ¼ teaspoon salt

- 2 tablespoons butter
- ¾ cup freshly grated Gruyère cheese (or Swiss)

Optional toppings: black pepper, fresh herbs, or a drizzle of honey if serving sweet-savory.

Step-by-Step: How I Make It

1. Preheat the oven and pan
I preheat the oven to 425°F (220°C) and place a cast iron skillet inside while it heats. Starting with a hot pan helps the pancake puff properly.

2. Mix the batter
In a bowl, I whisk together the flour, eggs, milk, and salt until smooth. The batter should be thin, almost like heavy cream.

3. Melt the butter
Carefully remove the hot skillet, add the butter, and swirl until fully melted and foamy.

4. Bake the pancake
Pour the batter into the hot pan and return it to the oven. Bake for about 5 minutes, until the edges start to rise.

5. Add the cheese
Sprinkle the freshly grated Gruyère evenly over the pancake. I like grating the cheese fresh here — it melts more smoothly and distributes evenly.

Return the pan to the oven and bake for another 7–10 minutes, until the cheese is melted and lightly bubbly.

Kitchen Notes from Experience

- Freshly grated cheese melts better than pre-shredded.
- Make sure your eggs and milk aren’t cold; room temperature batter puffs more evenly.
- If the pancake deflates after baking, that’s normal — the texture stays soft inside.

How We Serve It

For breakfast, I’ll serve this straight from the pan with fruit on the side. For dinner, it pairs nicely with a simple green salad or something crisp and fresh.

If you enjoy recipes where freshly grated cheese really makes a difference, you might also like the creamy, layered potato bake I shared earlier, or the quick shredded vegetable salad that’s perfect for busy days.

Why This Recipe Stays in My Rotation

This cheesy Dutch baby is proof that simple ingredients can still feel special. It’s comforting without being heavy, easy without feeling rushed, and flexible enough to work for any meal of the day.

It’s one of those recipes that doesn’t need explaining once you’ve made it once — and those are usually the ones that last.