This New York Dutch Baby is a savory, skillet-baked pancake with the exuberant puff of a classic Dutch baby and the flavors of a fully loaded New York bagel. Herbs, scallions, and everything seasoning run through the tender batter, while the edges rise high, crisp, and bronzed.
The show happens the moment the skillet leaves the oven. Add folds of smoked salmon, cool crème fraîche, capers, onion, radish, tomato, avocado, dill, chives, and lemon. Serve it fast and loose for brunch, supper, or an impressive shared starter.
THE RECIPE
New York Dutch Baby
Prep15 min
Bake22 min
Total40 min
Yield2–4 servings
Ingredients
Instructions
- Place a 10-inch cast-iron or other heavy ovenproof skillet on the center rack and preheat the oven to 425°F (220°C). Let the skillet heat for at least 10 minutes.
- In a blender, combine the eggs, milk, flour, salt, and black pepper. Blend for about 20 seconds, scrape down the jar, and blend again until completely smooth and lightly foamy.
- Add the minced herbs, everything-bagel seasoning or poppy seeds, and most of the scallions. Pulse just once or twice to distribute them without puréeing the herbs.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until it melts and coats the bottom and sides; let it foam and brown very lightly.
- Immediately pour the batter into the hot skillet and return it to the oven. Bake without opening the door for 18 to 22 minutes, until dramatically puffed, deeply golden at the edges, and set in the center.
- While the Dutch baby bakes, arrange the smoked salmon and chosen toppings so they are ready to use as soon as the pancake leaves the oven.
- Bring everyone to the table before removing the skillet—the pancake begins to settle quickly. Top with lettuce, smoked salmon, red onion, radish, tomato, avocado, capers, and the remaining scallions.
- Drizzle with olive oil and crème fraîche, scatter with dill and chives, and serve immediately with lemon wedges.
Tips and Storage
- Room-temperature eggs and milk help the batter rise quickly in the hot skillet.
- Preheat the skillet thoroughly and pour the batter in as soon as the butter melts.
- Do not open the oven while the Dutch baby is baking; escaping heat can prevent its dramatic puff.
- Have every topping ready before the pancake comes out—it begins to deflate naturally within minutes.
- This is best served immediately. Refrigerate leftovers for up to 2 days and reheat briefly in a hot oven.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.