Savory Dutch Baby Pancake with Thanksgiving Leftovers

The dutch baby pancake is one of my all time favorite dishes to make for family and friends in town. It’s one of those dishes that always impresses everyone because it simply looks divine. Plus, you don’t need to spend all your time prepping the dish!

If you have family or friends in town for Thanksgiving, you’ll want to save this recipe. It’ll be such a treat to add your Turkey dinner leftovers to this brunch or breakfast dish.

Because I’m topping the pancake with maple syrup and turkey, I am suggesting to go with a classic plain dutch baby pancake recipe. If you want a little more savory than sweet, skip the syrup and use the Herb Parmesan Dutch Baby Pancake recipe for the foundation! It would be delicious with smoked turkey, cranberries, and maybe even some leftover stuffing and gravy!

What You’ll Need

• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 3-4 tablespoons unsalted butter, melted, slightly cooled, divided
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Optional Toppings: Turkey, cranberries, maple syrup

Dutch Baby Pancake Recipe

1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-inch cast-iron skillet. Place the skillet in the center of the oven and allow it to heat for 25 minutes while you prepare the recipe.
2. In a blender, mix your eggs for one minute. Then add the milk and mix for another 30 seconds. Now add your flour, salt, pepper, cornstarch and 2 tablespoons melted butter until the mixture is combined. (Careful not to go overboard on the mixing!)
3. Remove the hot skillet from the oven and quickly pour the batter into the skillet.
4. Carefully place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on the edges. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
5. Once you see the pancake puffing around the edges QUICKLY remove the pancake from the oven and add your cranberries and turkey. Drizzle with maple syrup.
6. Serve fresh and enjoy!

Print Recipe

Savory Dutch Baby Pancake with Thanksgiving Leftovers

Breakfast – American

By Tori Mason – Serves: 6

Prep Time: 25 minutes – Cooking Time: 25 minutes – Total Time: 1 hour

Savory and sweet - this Savory Dutch Baby Pancake with Thanksgiving Leftovers is the best breakfast when your family comes to visit for the holidays. Top the pancake with your smoked turkey, cranberries, and maple syrup for the ultimate brunch.

Ingredients

• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 3-4 tablespoons unsalted butter, melted, slightly cooled, divided
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Optional Toppings: Turkey, cranberries, maple syrup

Instructions

1

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-inch cast-iron skillet. Place the skillet in the center of the oven and allow it to heat for 25 minutes while you prepare the recipe.

2

In a blender, mix your eggs for one minute. Then add the milk and mix for another 30 seconds. Now add your flour, salt, pepper, cornstarch and 2 tablespoons melted butter until the mixture is combined. (Careful not to go overboard on the mixing!)

3

Remove the hot skillet from the oven and quickly pour the batter into the skillet.

4

Carefully place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on the edges. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.

5

Once you see the pancake puffing around the edges QUICKLY remove the pancake from the oven and add your cranberries and turkey. Drizzle with maple syrup.

6

Serve fresh and enjoy!