Spinach Dutch Baby


Don't panic: Dutch baby pancakes naturally collapse as they cool. This savory spin tastes incredible fresh from the oven or at room temp.

Hands On Time:
10 mins
Total Time:
40 mins


  • 3 tablespoon olive oil

  • ½ cup all-purpose flour

  • ½ cup milk

  • 3 eggs

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 3 cup fresh spinach

  • ½ cup shredded sharp white cheddar cheese (2 ounces)

  • 2 cup cherry tomatoes

  • 3 cloves garlic, minced

  • 3 slices bacon, crisp-cooked and crumbled


  1. Place 2 Tbsp. olive oil in a large skillet in a cold oven. Preheat oven to 425°F.

  2. Meanwhile, in a medium bowl whisk together the flour, milk, eggs, salt, and black pepper until smooth. Chop enough of the spinach to get 1/2 cup. Stir into batter. Pour batter into hot skillet. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes more or until puffed and golden. Remove and let stand 5 minutes. Top with roasted tomatoes (toss with olive oil and garlic; roast 5 minutes while Dutch baby cooks), wilted spinach, and crumbled bacon.

    Spinach Dutch Baby in skillet
    Andy Lyons

Nutrition Facts (per serving)

325 Calories
21g Fat
19g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 325
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 162mg 54%
Sodium 572mg 25%
Total Carbohydrate 19g 7%
Total Sugars 4g
Protein 14g
Vitamin C 19.1mg 96%
Calcium 195mg 15%
Iron 2.5mg 14%
Potassium 377mg 8%
Folate, total 105.2mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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