October 20, 2022

Herb and Goat Cheese Dutch Baby with Jammy Balsamic Onions

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!

Ingredients assembled for Herb and Goat Cheese Dutch Baby with Jammy Balsamic Onions
Assemble your ingredients.

Stages of making the Jammy Balsamic Onions
Start by preparing the Jammy Balsamic Onions, so that they have plenty of time to caramelize while your Dutch baby cooks. Thinly slice onions, saute in butter and olive oil, and finish with salt, brown sugar, and balsamic vinegar.

Stages of making the Dutch baby
Make the Dutch baby batter using a hand mixer to blend eggs, milk, flour, salt, and pepper. Fold in herbs. Pour batter into a hot skillet that has 2 Tbsp. butter melted in it.

Finished Herb and Goat Cheese Dutch Baby topped with Jammy Balsamic Onions
After the Dutch baby comes out of the oven, top with crumbled goat cheese and Jammy Balsamic Onions.

A slice of Dutch baby served on a plate with orange wedges
Slice into wedges and serve immediately.

Original publication date: March 18, 2021 // Recipe and photos updated February 28, 2022

Herb and Goat Cheese Dutch Baby with Jammy Balsamic Onions

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.


Kira Freed - The Joyful Plateful











For the Dutch Baby:

2 Tbsp. unsalted butter

4 large eggs

1 1/2 cups milk (see notes)

1 1/2 cups all-purpose flour

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 cup, packed, finely chopped fresh soft herbs (see notes)

4 oz. goat cheese, crumbled

For the Jammy Balsamic Onions:

1 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

2 medium yellow onions, thinly sliced

1 tsp. kosher salt

1/4 cup balsamic vinegar

1 Tbsp. brown sugar


  1. Preheat oven to 425 degrees F.
  2. Begin by starting to caramelize the onions. In a large skillet over medium heat, heat the olive and oil and butter until butter is melted. Add the sliced onions, and allow to cook over medium to medium-low heat, stirring occasionally, while you prepare the Dutch baby.
  3. To make the Dutch baby, place a large, oven-safe skillet in the oven to preheat while you make the batter.
  4. In a large mixing bowl, combine eggs, milk, flour, salt, and pepper, and beat on medium-high speed using a electric hand mixer until no lumps remain and batter begins to develop bubbles. Gently fold in chopped herbs until incorporated.
  5. Remove heated skillet from the oven, and add the 2 Tbsp. of butter, swirling until the butter is melted and the skillet is coated. Pour the batter into the hot skillet.
  6. Bake the Dutch baby at 425 degrees F for 20-22 minutes, until the center is set and gently puffed.
  7. When there is 5 minutes remaining on the Dutch baby cooking time, finish your Jammy Balsamic Onions. They should be nicely caramelized and golden by now. Season with the kosher salt, and stir in the balsamic vinegar and brown sugar. Reduce heat to low, and allow excess liquid to evaporate while the Dutch baby finishes.
  8. Remove the Dutch baby from the oven, and scatter the crumbled goat cheese evenly over the top of the hot Dutch baby. Top with the Jammy Balsamic Onions.
  9. Slice into wedges, and serve!


  • You can substitute dairy milk with any neutral-flavored, unsweetened plant-based milk.
  • Soft herbs can include any combination of parsley, cilantro, chives, scallions, basil, or dill.
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November 4, 2023
Jana Schroeder
Kira made this dish for a bridal shower I hosted. She decorated it with skewers of cucumelons. It not only looked delightful, but tasted wonderfully refreshing! So much flavor!