Mediterranean Dutch Baby Pancake

This savory Dutch Baby Pancake is the perfect lunch for two! It’s crispy and fluffy, fresh and juicy, so savory and full of Mediterranean flavors!

Dutch Baby Pancake is the name of this intriguing dish that I first saw pop up on my Pinterest feed a few years ago. Back then, I was really keen to try one BUT I didn’t own a cast-iron pan. Fast forward several years (probably something like 7!) and I finally own one. So naturally, the first thing I wanted to try was a Dutch Baby Pancake!

In case you’re not familiar with Dutch Baby Pancakes, it’s very simple. It’s similar to Popovers in the UK! You make a pancake-like batter by mixing eggs, milk, flour and whichever spices you like. Or no spices if you’re doing a sweet version. The cast-iron pan (which is very important for this recipe) already goes in the oven while it’s heating up. When the oven is heated up, you add oil to the pan and then pour in the batter. I think the resulting shape of your pancake might depend on where you pour in the batter. I poured mine in the middle and it resulted in this beautiful pancake which is almost perfect for sharing!

Most recipes I have seen online are sweet versions. And while there’s definitely a time and place for eating Dutch Baby Pancakes as a dessert, a savory version of recipes is often much more appealing to me. So here it is, a Mediterranean flavor inspired version which makes a wonderful lunch for two people. Or one if you’re very very hungry.

As a filling, I decided to go with cream cheese mixed with chopped sun-dried tomatoes and capers alongside fresh rocket salad and cherry tomatoes. It’s crispy and fluffy, fresh and juicy and so savory. The perfect combination of flavors and textures for me! I love eating this for lunch (and my husband loves sharing it with me).

Once you add the cream cheese, tomato and caper spread to the piping hot pancake, it melts beautifully so you get some with every bite. The slight sharpness of the rocket salad and the juicy fresh tomatoes work so well with it too. I absolutely love it! I will definitely test another Dutch Baby Pancake recipe soon! Would you guys prefer another savory one or a sweet one this time?

Will you make this for lunch soon? Or how about my Zatar Ricotta & Oyster Mushroom Toast?

Mediterranean Dutch Baby Pancake

Difficulty: Intermediate Prep Time 15 mins Cook Time 13 mins Rest Time 15 mins Total Time 43 mins
Servings: 2



  1. Pre-heat oven to 230°C (446°F). Put your cast-iron pan in the oven while it heats up. Once oven is hot, add oil to the pan and wait for one minute. 

  2. While the oven is heating up, prepare your batter. 

    In a bowl, mix together eggs, milk, flour and spices. Mix all well and let stand for 15 minutes. 

  3. Chop sundried tomatoes and capers. 

    Mix together with cream cheese and pinch of salt. 

  4. Now that the oven is hot and the oil in the pan has heated up for a minute, you can add the batter. Stir one more time before pouring it into the pan. Close oven door and bake for about 13 minutes. 

  5. In the meantime, quarter your cherry tomatoes. 

    Take out the Dutch baby pancake. Top with the cream cheese mixture, quartered tomatoes and rocket salad. Enjoy!

Keywords: Dutch baby, Dutch baby pancake, oven pancake, cast iron pan, pancake, savory pancake, lunch, Mediterranean flavors, cream cheese filling, sundried tomatoes, Mediterranean Dutch baby pancake, rocket salad,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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