Dutch 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
Scale
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.