Growing up, Dutch babies (sometimes also called German pancakes) were in regular rotation for brunch (and sometimes an easy dinner) in my family. They were especially a go-to anytime there was fresh, seasonal fruit available.
At my grandparents’ house, we frequented local farms throughout the summer to pick up seasonal fruit for canning and jam-making. From strawberries and raspberries in June, to blackberries in July, peaches in August, to apples and pears in September, any time there was fresh fruit that could be macerated with a little sugar to create a syrup-y topping, there was also a Dutch baby to soak up all that sweetness.
But recently, I started down the path of savory Dutch babies. This Herb and Goat Cheese Dutch Baby with Jammy Balsamic Onions is a great late winter/early spring brunch. Fresh soft herbs are starting to sprout up in gardens and farmer’s markets. I used green onions, parsley, and cilantro in my version below. The fresh herbs, plus tangy, salty goat cheese, and sweet caramelized balsamic onions all combine for a delicious, flavorful bite. This recipe would make a great addition to your next brunch spread, or would also make an easy weeknight dinner!
Original publication date: March 18, 2021 // Recipe and photos updated February 28, 2022
Fresh herbs, plus tangy, salty goat cheese, and sweet caramelized balsamic onions all combine for a delicious, flavorful bite in this savory Dutch baby recipe.