We love a savory dutch baby in the summer! Full of herbs, this is baked until golden and puffed, then topped with slow roasted tomatoes and crumbled gorgonzola cheese. Lots of fresh herbs finish it off!

Breakfast for dinner!!

savory dutch baby with slow roasted tomatoes

I don’t know if I’d consider a savory dutch baby a true breakfast – maybe more like a brunch entree. But either way, it’s absolutely delicious and incredibly satisfying. A big savory puffed pancake filled with herbs, then topped with slow roasted tomatoes, gorgonzola and fresh basil.

Incredible! I could eat this every summer day.

savory dutch baby

My first foray into the savory dutch baby was when I shared a chipotle bacon blue cheese version in Everyday Dinners. I’ve been making a savory one for a few years now, but it wasn’t until I landed on that combo that I was completely sold. 

Puffed, savory, sweet, salty – everything you want a meal to be. 

And this one is no different!

slow roasted tomatoes

Now here’s the thing. We have to start with the slow roasted tomatoes. They are one of my favorite things to make with cherry tomatoes. I love using slow roasted tomatoes in my summer farro bowl, basil pasta and hot honey crostini. But they are a little high maintenance because they take two-ish hours. 

However! They are totally worth it. 

savory dutch baby with slow roasted tomatoes

The two hour roast time isn’t hands-on either. So you could slow roast the tomatoes first thing in the morning, at night when you’re making dinner and cleaning the kitchen, or even while you’re getting things done around the house. And you can always make them ahead of time and stash them in the fridge.

While I do like them freshly roasted, it’s just not always feasible to have two-plus hours of time to roast these. So I’ll store mine in a sealed container and they are still super good. 

savory dutch baby with slow roasted tomatoes

Now for the actual dutch baby! I love this so much. It is so easy and even has a relatively high amount of protein. The recipe is really a mix of eggs, milk and flour, along with salt and pepper and a bunch of herbs. For this, I like to use ranch season and dried chives. 

Oh

My

Gosh.

The combo is so incredibly flavorful, you won’t even believe it. 

savory dutch baby with slow roasted tomatoes

Trader Joe’s has a ranch seasoning shaker, and that is what I will use for ranch seasoning. I also make my own sometimes with garlic powder, onion powder, dried chives and dill. It’s just a matter of getting some powerful flavor into the puffed pancake. 

I mix everything in the blender until smooth, then pour in a baking dish that is already hot and full of melted butter. Baking time is only about 25 minutes, and then you have the most wonderful puffed pancake that is filled with savory flavor.

savory dutch baby with slow roasted tomatoes

The puffed pancake will be SUPER puffy at first. They always fall though, so don’t be alarmed if it loses some of its height a few minutes after coming out of the oven. I like to top it with the gorgonzola and slow roasted tomatoes while it’s still warm, especially because it helps the cheese melt. 

Oh, and extra herbs too. 

savory dutch baby with slow roasted tomatoes

A sweet dutch baby tends to be drizzled with maple syrup. I don’t drizzle anything on this one (though you could use a balsamic glaze!) because the tomatoes are very juicy and the cheese melty. It all comes together beautifully and doesn’t really need a dressing or condiment to go with it. 

I love how filling this recipe is. And how incredibly packed it is with summer flavor. It’s even good reheated! 

Perfection.

savory dutch baby with slow roasted tomatoes

Savory Herb Dutch Baby

Savory Herb Dutch Baby with Slow Roasted Tomatoes

We love a savory dutch baby in the summer! Full of herbs, this is baked until golden and puffed, then topped with slow roasted tomatoes and crumbled gorgonzola cheese. Lots of fresh herbs finish it off!
5 from 6 votes
Leave a Review »

Ingredients

slow roasted tomatoes

savory dutch baby

  • 6 tablespoons butter
  • 6 large eggs
  • 1 cup whole milk
  • ½ teaspoon salt
  • 3 tablespoons dried chives
  • 2 tablespoons ranch seasoning, trader joes or hidden valley works
  • 1 cup all-purpose flour
  • ½ cup crumbled gorgonzola for topping
  • ¼ cup fresh herbs, like basil, for topping

Instructions 

slow roasted tomatoes

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
  • P.S. These keep great in a sealed container in the fridge for a few days if you have extra!

savory dutch baby

  • Preheat the oven to 425 degrees F. Place the butter in a 9x13 baking dish and stick it in the oven while you prepare the other ingredients.
  • In a blender, combine the eggs, milk, salt, chives, ranch seasoning and flour. Blend until smooth and combined.
  • Bring the dish out of the oven (the butter should be melted! If not, wait until it melts.). Pour the batter into the hot pan.
  • Return the pan to the oven and bake for 25 minutes, until the pancake is puffed up and golden.
  • Remove from the oven and top with the gorgonzola, slow roasted tomatoes and fresh basil. Serve!
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!

savory dutch baby with slow roasted tomatoes

This flavor combo.