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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Apr 14, 2021 · Updated: May 5, 2021 · This post may contain affiliate links · Please read my disclosure

Ham and Cheese Dutch Baby For One

Jump to Recipe
a ham and cheese dutch baby on a white plate next to a blue and white napkin

This savory ham and cheese Dutch Baby is perfect for breakfast, lunch, or dinner. It’s a buttery pancake that’s perfectly seasoned and baked in a small mini skillet or baking dish. Ready in less than 30 minutes and the perfect size for one!

a mini dutch baby next to shredded cheese on a silver tray.

A savory Dutch Baby is welcome at my table any time of the day. Chances are, if you’ve ever enjoyed a dutch baby, it was filled with fresh fruit, topped with powdered sugar, and eaten for breakfast.

Although I love a fruit-filled Dutch Baby, I decided to create savory version that can be enjoyed for breakfast, lunch, or even dinner. This Ham and Cheese Dutch Baby makes the perfect meal that cooks in less than 30 minutes.

A Dutch Baby begins with a thin, pancake-like batter that is poured into a hot skillet and baked in the oven. The batter will start to rise and puff up, and when the edges begin to brown, it is ready to come out of the oven. When the Dutch Baby has the chance to cool slightly, the puff collapses into the pan, and what remains is a pancake with the texture of a delicate crepe.

This Ham and Cheese Dutch Baby is savory, cheesy, and slightly peppery. It's like a cross between a Yorkshire pudding and a crepe. The pancake is crispy on the outside and steamy and custardy inside. You can serve this savory Dutch Baby with a side of bacon, a salad, or fresh fruit.

Why This Recipe Works

  • This recipe is very similar to our fruit-filled versions, we simply omit the sugar and vanilla and replace those ingredients with a dollop of tangy mustard and a touch of nutmeg.
  • A puffed pancake is so easy to make. You just mix the ingredients together in a bowl and pour it into a preheated and buttered cast iron skillet.
  • Cast iron skillets are traditionally used when making a Dutch Baby but we’ve also tested this recipe using a 5” x 5” baking dish with success. 

Ingredients

Ingredients needed for a savory dutch baby. milk, egg, ham, cheese, spices, butter and mustard on a brown cutting board.
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Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: I use salted butter to grease the skillet.
  • Egg: Use 1 large egg.
  • Milk: I use 1% milk because that is what I usually have on hand. You can use any percentage of cow’s milk. I have also made a Dutch Baby with almond milk and it's delicious!
  • Mustard: I love the taste of stone-ground mustard in my ham and cheese Dutch Baby. You may use Dijon or yellow mustard instead. Stone-ground or spicy mustard  has a little more heat and a deeper flavor than yellow mustard and it is my preferred mustard for this recipe.
  • Flour: Use ¼ cup of all purpose flour to help thicken the batter.
  • Spices: Use salt and ground nutmeg.
  • Ham: I use regular deli ham. If you make our ham steak and have any ham leftover, this Dutch Baby would be perfect to use it up in.
  • Cheese: My preferred cheese to use is Gruyère but feel free to experiment and add other types of cheeses. Cheddar, Pepper Jack, or Swiss are great choices.

How To Make This Recipe

  • Preheat the oven to 400 degrees F. Put butter in a 6.5-inch cast-iron skillet or similarly sized oven-safe baking dish and place in the oven.
    • In a small bowl, whisk together egg, milk, mustard, salt, and nutmeg.
    • Add flour and whisk vigorously to remove lumps.
    • Stir in ham and cheese.
egg, milk, flour, spices, and mustard in a clear mixing bowl.
  • Using oven mitts, carefully remove skillet from oven. Swirl butter around in skillet to coat completely.
a mini cast iron skillet filled with melted butter on a brown cutting board
  • Pour batter into the skillet.
a cast iron skillet filled with pancake batter
  • Place skillet back in the oven and cook until batter is puffed in the center and golden brown along the edges, about 20 minutes.
  • Remove from the oven and use a spatula to transfer the Dutch Baby from the skillet to a cooling rack or a plate to cool slightly before eating.
lifting a puffed pancake out of a skillet with a rubber spatula.

Expert Tips

  • Make sure the batter is smooth with no lumps. Use a hand whisk or an electric mixer, if necessary.
  • Be sure to heat the skillet in the oven before pouring in the batter. This helps the pancake to puff.
  • You don't have to use nutmeg in your batter. I happen to love the addition of nutmeg, especially when paired with Gruyère.
  • Use a 6.5-inch cast iron skillet or a 5-inch baking dish. If you use a larger dish, the pancake will be much flatter. You can find examples of the dishes we use on our Store Page.
  • This German pancake is cooked in a 400 degree oven and you need to make sure the skillet or baking dish you use can handle the high heat.

Frequently Asked Questions

Can You Make A Dutch Baby Without A Cast Iron Skillet?

Yes! When I make a Dutch Baby For One, I most often use a small 6.5-inch cast iron skillet but the 5-inch dish that I use for many of the recipes here at One Dish Kitchen is also a great dish to use.

Why Does A Dutch Baby Rise?

The Dutch Baby batter is baked in a very hot oven. As it bakes, the batter puffs up due to the steam which is created by the milk and eggs.

Why Did My Dutch Baby Deflate?

A Dutch Baby will be puffy and beautiful right out of the oven, but it will deflate quickly as it cools. That's just what a Dutch Baby does.

Can You Reheat A Dutch Baby?

This single serving Dutch Baby is best enjoyed straight from the oven. If you need to reheat it, you can warm it in the oven or in a toaster oven.

a fork filled with ham and cheese from a piece of a dutch baby

Ways To Use Leftover Ingredients

If you have any ingredients left over from this savory Dutch Baby recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Eggs: Breakfast Bread Pudding, Pancakes, Breakfast Casserole, Bacon, Egg and Cheese Cup
  • Milk: French Toast, Waffle, Baked Oatmeal
  • Stone-ground mustard: Crawfish Beignets, Chicken with Mustard Sauce, Mashed Potatoes
  • Flour: Small Batch Pancake Mix, Mini Blueberry Pie, Strawberry Shortcake
  • Nutmeg: Spinach Manicotti, Alfredo Sauce, Tuna Casserole
  • Ham: Crustless Spinach Quiche, Ham and Cheese Scones
  • Gruyère: French Onion Soup, Crustless Potato and Asparagus Quiche

You might also like to try:

  • Berry Filled Dutch Baby For One
  • Peach Dutch Baby For One

If you’ve tried this Ham and Cheese Dutch Baby or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

a baked dutch baby fresh out of the oven and puffy in a cast iron skillet

Ham and Cheese Dutch Baby For One

This savory ham and cheese Dutch Baby is perfect for breakfast, lunch, or dinner. It’s a buttery pancake that’s perfectly seasoned and baked in a small mini skillet or baking dish. Ready in less than 30 minutes and the perfect size for one!
4.84 from 12 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast, Main Dish
Cuisine: German
Servings: 1 Dutch Baby
Calories: 398kcal
Author: Joanie Zisk

Equipment

  • 6.5-inch cast iron skillet or 5-inch baking dish
  • Mixing bowl

Ingredients

  • ½ tablespoon butter
  • 1 large egg
  • ¼ cup milk
  • ½ teaspoon stone-ground mustard
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ¼ cup all-purpose flour
  • 1 ounce chopped ham (about 1 slice of deli ham)
  • 1 ounce shredded Gruyère cheese (about ¼ cup)
US Customary - Metric

Instructions

  • Preheat oven to 400° F (200° C).
  • Put butter in a 6.5-inch cast-iron skillet or oven-safe 5x5-inch baking dish and place in the oven.
  • In a small bowl, whisk together egg, milk, mustard, salt, and nutmeg.
  • Add flour and whisk vigorously to remove lumps.
  • Stir in ham and cheese.
  • Using oven mitts, carefully remove skillet from oven. Swirl butter around in skillet to coat completely.
  • Pour batter into the skillet.
  • Place skillet back in the oven and cook until batter is puffed in the center and golden brown along the edges, about 20 minutes.
  • Remove from the oven and use a spatula to transfer the Dutch Baby from the skillet to a cooling rack or a plate to cool slightly before eating. Enjoy.

Notes

Expert Tips
  • Make sure the batter is smooth with no lumps. Use a hand whisk or an electric mixer, if necessary.
  • Be sure to heat the skillet in the oven before pouring in the batter. This helps the pancake to puff.
  • You don't have to use nutmeg in your batter. I happen to love the addition of nutmeg, especially when paired with Gruyère.
  • Use a 6.5-inch cast iron skillet or a 5-inch baking dish. If you use a larger dish, the pancake will be much flatter. You can find these dishes on our Store Page.
  • This German pancake is cooked in a 400 degree oven and you need to make sure the skillet or baking dish you use can handle the high heat.
Nutrition Facts
Ham and Cheese Dutch Baby For One
Amount Per Serving (1 Dutch Baby)
Calories 398 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 233mg78%
Sodium 375mg16%
Potassium 226mg6%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 840IU17%
Vitamin C 1mg1%
Calcium 397mg40%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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    Recipe Rating




  1. Shelley says

    September 24, 2022 at 8:27 pm

    Wasn't sure about the mustard and nutmeg, but I gave it a try. It's a keeper!

    Reply
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