There’s something truly magical about a Dutch baby—those golden, puffed-up edges, the tender, custardy center, and that satisfying moment when it comes out of the oven all puffed like a savory cloud. It’s the kind of dish that feels like a warm hug from the inside out. And when you add melty cheese and savory turkey ham to the mix? Pure comfort.

This Ham and Cheese Dutch Baby is a recipe that brings people together. I first made a version of it on a chilly Saturday morning when I wanted something that felt indulgent but didn’t require a mountain of dishes. Since then, it’s become a regular on our brunch table—especially around the holidays, when everyone’s home and the kitchen smells like joy.

Dutch babies originated in the United States, but their roots trace back to German pancakes (also known as “pfannkuchen”). The story goes that a Seattle café popularized them in the early 1900s, calling them “Dutch” due to a corruption of “Deutsch,” meaning German. This savory version gives a modern twist to a classic, making it the kind of dish that feels both nostalgic and new.

Whether you serve it as a hearty brunch, a cozy dinner with a side salad, or even breakfast-for-dinner (my personal favorite), this Ham and Cheese Dutch Baby is simple to make, deeply satisfying, and guaranteed to impress.

Why You’ll Love This Recipe:

• Perfectly puffed every time: The batter comes together in minutes and puffs up like magic in the oven.
• Savory and satisfying: Melty cheese and turkey ham make this feel hearty and special.
• Minimal cleanup: One skillet, one bowl, and you’re done.
• Brunch-worthy but easy: Looks fancy, tastes amazing, and takes hardly any effort.
• Customizable: Switch up the cheeses or throw in some herbs—make it your own!

INGREDIENTS YOU’LL NEED:

• 3 large eggs
• ⅔ cup whole milk
• ⅔ cup all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh chives (plus extra for garnish)
• 1 cup grated gruyère cheese
• ½ cup grated parmesan cheese
• ½ cup diced turkey ham
• 2 tablespoons unsalted butter

HOW TO MAKE HAM AND CHEESE DUTCH BABY:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat your oven and skillet
Start by placing your oven-safe skillet (cast iron works best) into the oven and preheat to 425°F. You want that pan sizzling hot when the batter hits it—it’s key for that dramatic puff!

Step 2: Whip up the batter
In a blender or mixing bowl, combine the eggs, milk, flour, salt, pepper, Dijon mustard, and chives. Blend or whisk until smooth and frothy. Let it rest for about 10 minutes while the oven finishes heating up. This little rest helps the flour hydrate and leads to a better rise.

Step 3: Melt the butter
Once your oven is ready, carefully remove the hot skillet and add the butter. It’ll melt almost instantly and may brown slightly—which only adds flavor. Swirl it around to coat the whole bottom and sides of the skillet.

Step 4: Add the fillings and pour the batter
Scatter the turkey ham, gruyère, and parmesan evenly into the pan. Then pour the batter over the top. Don’t stir—just let it settle naturally over the fillings.

Step 5: Bake and puff
Return the skillet to the oven and bake for 18–22 minutes. Watch the magic happen! The edges will rise dramatically and turn a beautiful golden brown, while the center stays slightly custardy and cheesy.

Step 6: Garnish and serve
Once out of the oven, sprinkle with extra chives. Serve right away—Dutch babies are best enjoyed hot and puffed, fresh from the oven. As it cools, it will deflate a bit, but it’s still incredibly delicious.

HELPFUL TIPS:

• Use room-temperature eggs and milk: This helps create a smoother batter and a better puff.
• Don’t open the oven door while baking: It’s tempting, but the steam is crucial for the rise. Peek through the window instead!
• Want extra crisp edges? Let the batter rest for 10–15 minutes before pouring it into the pan.
• Switch up the cheese: Gruyère adds a nutty richness, but you could also try fontina, cheddar, or even a bit of mozzarella for stretch.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Brunch, Breakfast
• Method: Baked
• Cuisine: American, German-inspired
• Diet: Nut-Free

NOTES:

• If you want to make this vegetarian, skip the turkey ham and load it up with sautéed mushrooms or spinach instead.
• You can double the recipe and bake in a 9×13” pan—just make sure to preheat it like you would a skillet.

NUTRITIONAL INFORMATION:

(Per serving; approximate)

• Calories: 310
• Protein: 16g
• Carbohydrates: 15g
• Fat: 21g
• Fiber: 1g
• Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Dutch babies are best served fresh, but you can prep the batter a few hours in advance and keep it in the fridge. Just give it a good whisk before baking.

Do I need a cast iron skillet?
A cast iron skillet gives the best results, but any oven-safe skillet or baking dish will work. Just make sure it’s preheated.

Can I freeze leftovers?
Dutch babies don’t freeze well because of the delicate texture. If you have leftovers, store them in the fridge and reheat in a 350°F oven until warmed through.

STORAGE INSTRUCTIONS:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 350°F oven for 8–10 minutes until warmed and edges are crispy again. Avoid the microwave—it tends to make the Dutch baby rubbery.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pizza Grilled Cheese
• Cheesy Garlic Bliss Bombs
• Ham and Cheese Dutch Baby (Savory Puffy Pancake)
• Italian Wedding Soup

CONCLUSION

Whether you’re hosting brunch, planning a cozy weekend breakfast, or just want something that feels a little extra on a weekday, this Ham and Cheese Dutch Baby is the answer. It’s simple but show-stopping, comforting yet light, and endlessly versatile. Once you try it, don’t be surprised if it becomes part of your regular rotation.

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