Spinach and Scallion Dutch Baby

A Spinach and Scallion Dutch Baby is a savory variation of the classic Dutch baby pancake, incorporating fresh spinach and scallions for added flavor. Here’s a recipe to make a delicious Spinach and Scallion Dutch Baby:

Spinach and Scallion Dutch Baby


  • 3 large eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 cup fresh spinach, chopped
  • 1/4 cup scallions (green onions), chopped
  • 1/2 cup shredded cheddar cheese (optional)
  • For garnish, use fresh herbs (such parsley or chives).


  1. Preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe skillet in the oven while it preheats.
  2. In a blender or mixing bowl, combine the eggs, milk, flour, salt, and black pepper. Blend or whisk until the batter is smooth and well combined.
  3. Add the butter after carefully removing the heated pan from the oven. Stirring will help the butter melt and evenly cover the pan’s bottom and sides.
  4. Add the chopped spinach and scallions to the skillet, spreading them evenly.
  5. Pour the batter over the spinach and scallions, ensuring an even distribution.
  6. Optional: Sprinkle shredded cheddar cheese over the top of the batter.
  7. Place the skillet back into the preheated oven and bake for about 18-20 minutes, or until the Dutch baby has puffed up and turned golden brown.
  8. Remove the skillet from the oven and let the Dutch baby cool slightly.
  9. Use fresh herbs as a garnish, such parsley or chives.
  10. Slice and serve the Spinach and Scallion Dutch Baby directly from the skillet.

The Spinach and Scallion Dutch Baby is a fantastic dish for brunch or a light lunch. The combination of fluffy pancake batter with savory spinach, scallions, and optional cheese creates a delightful flavor profile.

Enjoy your delicious Spinach and Scallion Dutch Baby!

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