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Herby Dutch Baby With Smoked Salmon

Green dutch baby with smoked salmon and herbs in a cast iron skillet
Photograph by Allie Holloway, food styling by Taneka Mooris.

This verdant Dutch baby hits that elusive middle ground of festive and fast. It gets its striking color, freshness, and flavor from the addition of baby spinach and tender herbs (you can use the ones you have on hand—a mix of dill and cilantro is especially nice) and turns into a complete meal with the addition of fatty smoked salmon. To achieve the fluffiest, puffiest pancake possible, make sure your eggs and milk are both at room temperature (pro tip: Bring your eggs up to temp fast by letting them sit in warm water for 5–10 minutes).

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What you’ll need


4 servings


small red onion, thinly sliced


lemon, halved


tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more


large eggs, room temperature


large egg white, room temperature


garlic cloves, finely grated


(packed) cup baby spinach

cup whole milk, room temperature


cup tender herb leaves (such as dill, cilantro, basil, and/or parsley), plus more for serving

cup (83 g) all-purpose flour


Tbsp. cornstarch

Freshly ground black pepper


Tbsp. unsalted butter, cut into pieces


oz. smoked salmon


Step 1

Place a rack in middle of oven and place a medium ovenproof skillet, preferably cast iron, on rack. Preheat oven to 425°. Place onion in a small bowl; squeeze in juice of ½ lemon and add a big pinch of salt; set aside. Slice remaining ½ lemon into wedges and set aside for serving.

Step 2

Blend eggs and egg white in a blender on high speed until very frothy, about 1 minute. Add garlic, spinach, milk, and 1 cup herbs and blend on high speed until well combined and very green. Add flour, cornstarch, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with lots of pepper; blend to combine.

Step 3

Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom. Immediately pour batter into pan and bake pancake until puffed and brown around the edges, 20–25 minutes. (It will start to deflate as soon as it comes out of the oven, but don’t worry, that’s normal.)

Step 4

Top Dutch baby with smoked salmon, onion, and more herbs; season with pepper. Serve with reserved lemon wedges for squeezing over.

How would you rate Herby Dutch Baby With Smoked Salmon?

  • Half the spinach and add an addition half cup of herbs to get more of an herby flavor, I added chives into the mix in the original recipe and still didn't get any herbaceous flavors. A dollop of creme fraiche was also defiantly needed.

    • Audrey S

    • 3/21/2022

  • I have a friend in Amsterdam who has a more exotic, albeit more simple, suggestion for making Dutch babies - - if that's what you really want to do.

    • snerdly fackle

    • Isle of Skye

    • 3/20/2022