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Looking for the perfect meal that satisfies your cravings at any time of day? Enter the Ham and Cheese Dutch Baby. This delectable dish strikes the ideal balance between fluffy and crispy, offering a buttery pancake base that cradles bits of ham and gooey cheese. Ready in less than 25 minutes and cooked to perfection in a mini skillet or baking dish.

Why You’ll Love This Dutch Baby Recipe

  • Quick and Easy: The beauty of this Ham and Cheese Dutch Baby is its simplicity and speed. Crafted for those busy days, it’s ready in less than 30 minutes, making it a go-to for a fast yet satisfying meal.
  • Versatile: While sweet Dutch Babies filled with fruit are fantastic, this savory alternative is versatile enough for breakfast, lunch, or dinner. The pancake-like batter bakes into a delightful puff, collapsing into a crepe-like texture as it cools.
  • Flavorful Fusion: The flavors in this dish are like a culinary rendezvous between a Yorkshire pudding and a crepe. It’s savory, cheesy, and tinged with a hint of pepper, offering a unique taste profile you’ll adore.
  • Visually Appealing: Beyond the taste, the visual aspect can’t be ignored. The rising and puffing of the batter in the oven is almost magical. And when those edges turn golden brown? Culinary artistry at its finest.
  • Easily Doubled: Whether you’re dining solo or have company, this recipe scales beautifully. Double the ingredients, use a larger skillet, and you’re all set for more servings.

This Ham and Cheese Dutch Baby ticks all the boxes. From its quick prep time to its tantalizing blend of flavors and textures, it’s a dish that delivers on all fronts. The outer layer crisps up beautifully in the oven while the inside remains steamy and custard-like. It’s the perfect dish to serve with complementary sides like crispy bacon, a light salad, or even fresh fruit.

Ingredients

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

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: Salted butter is ideal for greasing your skillet, giving your Dutch Baby a flavorful start.
  • Egg: One large egg is what you’ll need for this recipe. It acts as a binder and contributes to the fluffy texture.
  • Milk: I usually go with 1% milk, but you’re free to use any type of cow’s milk you prefer. Almond milk also works well, offering a delicious dairy-free alternative.
  • Mustard: Stone-ground mustard brings heat and depth of flavor to the dish, making it my top pick. However, Dijon or classic yellow mustard are suitable replacements that still offer great taste.
  • Flour: A quarter cup of all-purpose flour is key for thickening the batter and achieving the right consistency.
  • Spices: A pinch of salt and ground nutmeg elevate the dish, adding that extra touch of seasoning.
  • Ham: Regular deli ham works great. If you have leftover ham steak, this is a perfect way to use it up and minimize waste.
  • Cheese: While Gruyère is my go-to, feel free to switch it up. Cheddar, Pepper Jack, and Swiss are also excellent options for a cheesy twist.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

Recipe Variations

Hungry for something slightly different? With a versatile base like a Dutch Baby, the sky’s the limit.

  • Spicy: Add some diced jalapeños and a sprinkle of cayenne pepper.
  • Veggie-Filled: Mix in spinach, tomatoes, or mushrooms.
  • Seafood Twist: Substitute ham with smoked salmon or cooked shrimp.
  • Exotic Cheeses: Use a blend of uncommon cheeses like Havarti or Fontina.
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How To Make This Recipe

These step-by-step photos and instructions help you visualize how to make a savory Dutch Baby. See the recipe box below for ingredient amounts and full recipe instructions.

  1. 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.
  2. In a small bowl, whisk together egg, milk, mustard, salt, and nutmeg.
  3. Add flour and whisk vigorously to remove lumps.
  4. Stir in ham and cheese.
egg, milk, flour, spices, and mustard in a clear mixing bowl.
  1. 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.
  1. Pour batter into the skillet.
a cast iron skillet filled with pancake batter.
  1. Place skillet back in the oven and cook until batter is puffed in the center and golden brown along the edges, about 20 minutes.
  2. 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

  • Smooth Batter: For the best results, aim for a lump-free batter. A hand whisk or electric mixer can ensure that all ingredients are perfectly blended.
  • Preheat Your Skillet: Warming the skillet in the oven before adding the batter is crucial for that signature puffiness. This simple step ensures your Dutch Baby rises beautifully.
  • Spice It Your Way: While nutmeg adds a unique flavor, especially when paired with Gruyère, it’s totally optional. Customize the seasoning to match your own taste preferences.
  • Optimal Cookware: Use either a 6.5-inch cast iron skillet or a 5-inch baking dish for the perfect Dutch Baby thickness. If your dish is larger, expect a flatter pancake.
  • High-Heat Cookware: Make sure your chosen skillet or baking dish is oven-safe up to 400 degrees Fahrenheit. Not all cookware can handle such high heat, so double-check before you start cooking.

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.

Can I Make This In Advance?

Not recommended; best enjoyed fresh out of the oven.

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

Serving Suggestions

When enjoying your Ham and Cheese Dutch Baby, think beyond just a fork! Here are some ways to make it even more delightful:

  • Fresh Herbs: Sprinkle with chives or parsley for added color and flavor.
  • Side Salad: A fresh tomato salad with a simple vinaigrette balances the dish beautifully.
  • Sour Cream: A dollop adds a creamy tang that complements the savory aspects.
  • Avocado Slices: For added richness and a layer of creamy texture.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

More Dutch Baby Recipes To Try

If you’ve fallen in love with the simplicity and versatility of Dutch Babies, you’re in for a treat! Here are some more Dutch Baby recipes to expand your repertoire and keep your taste buds thrilled.

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!


Your Cooking For One Source
Because you’re worth it

Ham and Cheese Dutch Baby For One

4.88 from 16 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 serving
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!

Equipment

Ingredients 
 

  • ½ tablespoon butter
  • 1 large egg
  • ¼ cup milk
  • ½ teaspoon stone-ground mustard
  • teaspoon kosher salt
  • 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)

Instructions 

  • Preheat oven to 400° F (200° C).
  • Put butter in a 6.5-inch cast-iron skillet or oven-safe 5×5-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

  • Smooth Batter: For the best results, aim for a lump-free batter. A hand whisk or electric mixer can ensure that all ingredients are perfectly blended.
  • Preheat Your Skillet: Warming the skillet in the oven before adding the batter is crucial for that signature puffiness. This simple step ensures your Dutch Baby rises beautifully.
  • Spice It Your Way: While nutmeg adds a unique flavor, especially when paired with Gruyère, it’s totally optional. Customize the seasoning to match your own taste preferences.
  • Optimal Cookware: Use either a 6.5-inch cast iron skillet or a 5-inch baking dish for the perfect Dutch Baby thickness. If your dish is larger, expect a flatter pancake.
  • High-Heat Cookware: Make sure your chosen skillet or baking dish is oven-safe up to 400 degrees Fahrenheit. Not all cookware can handle such high heat, so double-check before you start cooking.

Nutrition

Serving: 1serving, Calories: 398kcal, Carbohydrates: 27g, Protein: 20g, Fat: 20g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 233mg, Sodium: 375mg, Potassium: 226mg, Fiber: 1g, Sugar: 4g, Vitamin A: 840IU, Vitamin C: 1mg, Calcium: 397mg, Iron: 2mg

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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20 Comments

  1. This was very good. I didn’t have ham or Gruyère cheese so I used chicken and cheddar cheese. Other than that I followed the recipe exactly and it turned out great. Thank you!

  2. I never made a Dutch Baby before and today I made the ham and cheese recipe but I used bacon. It was awesome as are all your recipes. I certainly will make again and I will also try the ones with fruit, etc. Thank you.

    1. Hi MaryJo, we don’t use baking powder or baking soda in any of our dutch baby recipes. The dutch baby puffs up while baking but very quickly deflates as soon as it is taken out of the oven.

      1. Just had this for lunch today, but mine didn’t puff up in the oven, either. It was like a pizza! Still tasted good, though!

      2. I’m glad it still tasted good! The key to that signature puff is steam, which comes from a well-aerated batter and a hot oven and pan. Make sure your pan is in the oven as it preheats and that you’ve whisked your batter well to incorporate enough air. Better luck next time, and thanks for trying the recipe!

  3. Great recipe. Left out the mint and doubled the ham. Loved the texture and flavor. Will add a touch of oregano to the next one. Like the suggestion of using the base for pizza.

  4. I love Dutch Babies! I started with the blueberry Dutch Baby recipe from this website. I don’t always want a sweet DB so I tweeked that recipe, removing the vanilla extract, sugars and berries. I subbed in minced garlic and Italian herbs and when it was baked, I topped it with pizza toppings! It was so good and remains my favorite pizza! I am eager to try this recipe as well and may make it in my 8 inch dutch oven when I go camping next month!

  5. Felt this dutch baby didn’t puff up enough…think I will try using 2 eggs instead of one when I make again.

    1. Hi Marge, adding vegetables would be a great idea. Although I haven’t tested the recipe with any vegetables added , I would say to add a small amount – maybe 1/3 to 1/4 cup and I would cook the vegetables slightly before adding. A small amount of roasted broccoli or carrots would be absolutely delicious.