Let’s take a little kitchen adventure together. We’re making a Dutch baby pancake with chicken and a fried egg on top. It’s a dish that looks fancy but feels like a warm hug on your plate. Imagine a fluffy, puffed German pancake meeting tender chicken and a golden fried egg. It’s comforting, tasty, and perfect for breakfast or brunch.
Dutch babies, sometimes called German pancakes or Dutch puff pancakes, have a cool history. They come from European home kitchens, where folks loved how these pancakes puffed up big in the oven. They’re super versatile, which is why this recipe adds a savory twist with protein and fresh toppings. It’s easy to make and fun to eat—one you’ll want to try again and again.
Recipe Overview
Time:
- Prep: 10 minutes
- Cook: 20 minutes
- Total: Around 30 minutes—perfect for a weekend brunch or a special weekday breakfast.
Servings:
- Makes 4 large portions.
- Cooking for less? Halve the recipe and use an 8-inch skillet.
- Cooking for more? Double it and bake in two skillets or a bigger ovenproof dish. Just watch the baking time for even cooking.
Skill Level:
- Easy to moderate.
- Making the batter is simple.
- Baking is mostly hands-off.
- Timing the fried eggs and putting it all together takes a little multitasking, but nothing too tricky.
Tools You’ll Need:
- 10-inch ovenproof skillet (cast iron works best for even heat and crispy edges)
- Blender (for smooth batter)
- Stove and oven
- Small skillet and spatula for frying eggs
Don’t have cast iron? A heavy ovenproof pan or ceramic dish works, but your pancake might puff up or crisp a little differently.
Prep Ahead:
- You can mix the batter up to an hour early. Keep it in the fridge, covered. Bring it back to room temp before baking.
- Cook chicken in advance and gently reheat before serving.
- Fried eggs are best fresh but can be cooked a bit early and warmed up in a low oven.
Ingredients
Here’s what you need for the Dutch baby batter: a mix of all-purpose and buckwheat flour. Buckwheat adds a light nuttiness and some texture. Eggs and whole milk make it rich and help it hold together. Melted unsalted butter makes the edges golden and crispy.
Toppings keep it simple but delicious: thinly sliced cooked chicken, ripe tomatoes, dollops of sour cream, fresh parsley and scallions, and freshly ground black pepper.
Substitute ideas:
- Swap buckwheat flour with whole wheat or just use all-purpose for a lighter pancake.
- Try Greek yogurt instead of sour cream for a tangier taste.
- Switch chicken for turkey, ham, or smoked salmon.
- For dairy-free, use olive oil or vegan butter and plant-based milk.
Pro tips:
- Use room temp eggs and milk—it helps the pancake rise better.
- Pick firm but ripe tomatoes for juiciness and color.
- Fresh herbs like parsley and scallions brighten up the dish.
Step-by-Step Method
1. Heat Up That Skillet
Turn your oven on to 450°F (that’s hot!). This high temperature is what makes your Dutch baby puff right up and get crispy. Place your 10-inch cast iron skillet on the middle rack and let it heat for a full 15 minutes. Yes, it’s a little wait, but trust me, it’s worth it. The skillet should feel very hot—you’ll see the magic when you pour the batter in.
2. Whip Up the Batter
While the skillet heats, crack 3 large eggs into a blender. Blenders really help make the batter smooth and frothy, which gives you that great rise.
Add:
- 3/4 cup whole milk
- 2 tablespoons melted unsalted butter
- 1/2 cup all-purpose flour
- 3 tablespoons buckwheat flour
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
Blend on high for about 30 seconds. The batter will be a bit thick but pourable. Tiny lumps? Those are good—they trap air and make the pancake puff.
3. Bake Your Dutch Baby
Take the hot skillet out carefully—with oven mitts! Spread the last 2 tablespoons of melted butter all over the bottom and sides.
Pour the batter in. It should sizzle right away.
Pop the skillet back into the oven. Don’t open the door or peek early—that can make it fall flat.
Bake for 18-20 minutes. Watch it rise and turn golden brown, with crispy edges and a soft, custard-like center.
4. Fry the Eggs and Get Toppings Ready
While the pancake bakes, melt 1 tablespoon butter in a small pan on low heat.
Crack 4 eggs in, leaving space between them.
Cover the pan. The steam cooks the tops gently, no flipping needed.
Cook about 2 minutes until whites are mostly set but yolks are still soft.
Remove from heat and let rest covered for 30 seconds to finish cooking gently.
Slice cooked chicken thinly. If raw, quickly sauté in a bit of butter or oil.
Slice 4 tomatoes into thin rounds.
Chop parsley and scallions for that fresh, bright kick.
5. Put It All Together
Let your Dutch baby cool for a minute or two—just enough to set a bit so it’s easier to slice.
Cut into four pieces.
Top each quarter with:
- One fried egg
- A few slices of chicken
- Tomato rounds
- Dollops of sour cream
- Parsley and scallions
- Freshly cracked black pepper
The result? Crispy, fluffy, creamy, savory — a perfect bite every time.
Variations & Customization
Make it your own!
- Gluten-free? Use a gluten-free flour blend (texture will differ).
- Vegan? Try a chickpea flour pancake topped with sautéed mushrooms and tofu scramble.
- Like spice? Add smoked paprika or chili flakes to the batter or some hot sauce on top.
- Fancy it up with caramelized onions or wild mushrooms.
- Swap tomatoes for roasted peppers in winter. Try fresh basil or dill in summer.
Serving & Storage
Best served hot, right from the oven when it’s puffed and crispy.
For a rustic look, serve in the cast iron skillet on a wooden board. Or slice on warm plates for a fancier brunch.
Pair with:
- A crisp green salad
- Roasted potatoes
- A light white wine or sparkling water with lemon
Leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven at 325°F—no microwave to keep it from getting soggy. Dutch babies don’t freeze well, so it’s best fresh or chilled.
Scaling Measurements Table
| Servings | Eggs | Milk (cups) | AP Flour (cups) | Buckwheat Flour (tbsp) | Butter (tbsp) | Chicken (oz) | Eggs for Topping |
|---|---|---|---|---|---|---|---|
| 2 | 1.5 | 0.375 | 0.25 | 1.5 | 2 | 2 | 2 |
| 4 | 3 | 0.75 | 0.5 | 3 | 4 | 4 | 4 |
| 6 | 4.5 | 1.125 | 0.75 | 4.5 | 6 | 6 | 6 |
Final Thoughts
Making this Dutch baby pancake with chicken and fried egg feels a little like magic. The puff, the crispy golden edges, and those savory toppings come together in a dish that’s comforting but looks special. The secret? A hot skillet, room temperature ingredients, and patience as it bakes.
Whether for a weekend brunch or a special breakfast, it’s a recipe you’ll want to keep coming back to. Enjoy the process, love the flavors, and don’t forget to share it with family and friends—they’ll thank you for it.
Happy cooking!
PrintDutch Baby Pancake with Chicken and Fried Egg
A light and fluffy Dutch baby pancake topped with tender chicken and lightly fried eggs. This savory dish blends crispy edges and a custardy center with fresh herbs and creamy sour cream for a satisfying breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Breakfast / Brunch
- Cuisine: European-inspired
Ingredients
For the Dutch Baby Batter:
- 3 large eggs (room temperature)
- 3/4 cup whole milk (room temperature)
- 2 tbsp melted unsalted butter, plus 2 tbsp for skillet
- 1/2 cup all-purpose flour
- 3 tbsp buckwheat flour
- 1/4 tsp fine salt
For the Toppings:
- 4 large eggs (for frying)
- 4 oz cooked chicken, thinly sliced
- 4 small ripe tomatoes, sliced
- Sour cream, for serving
- Fresh parsley, chopped
- Scallions, chopped
- Freshly ground black pepper
Instructions
- Preheat oven & skillet: Heat oven to 450°F. Place a 10-inch cast iron skillet in the oven for 15 minutes until very hot.
- Make batter: In a blender, combine eggs, milk, 2 tbsp melted butter, flours, and salt. Blend until smooth and frothy (~30 seconds).
- Bake pancake: Remove hot skillet carefully. Spread remaining butter around edges. Pour batter in and bake 18–20 minutes until puffed and golden. Avoid opening the oven early.
- Cook eggs: While baking, melt 1 tbsp butter in a skillet over low heat. Crack in 4 eggs, cover, and cook ~2 minutes until whites set but yolks still soft. Remove from heat and let sit covered.
- Prepare toppings: Slice chicken and tomatoes. Chop parsley and scallions.
- Assemble: Let pancake rest 1–2 minutes. Cut into four pieces. Top each with fried egg, chicken, tomato slices, sour cream, herbs, and black pepper.
Notes
- Serving suggestion: Pair with a crisp green salad or roasted potatoes for a fuller meal.
- Tips: Use room temperature eggs and milk for better puff. Don’t open the oven door during baking to avoid collapsing.
- Storage: Keep leftovers in an airtight container in the fridge up to 2 days. Reheat gently in a skillet or oven at 325°F to maintain crispness. Not recommended to freeze.
