Savory Dutch Baby Pancake with Summer Vegetables and Sausage

An easy meal that is quick to throw together and benefits from fresh, quality produce

Course Lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup whole-wheat flour
  • 4 tbsp butter
  • 2-4 tomatoes
  • 1 cup peas shelled or unshelled, as you prefer
  • 2 cloves garlic
  • 3 green onions
  • 1 cup kale or leafy greens of your choice
  • olive oil
  • grated Parmigiano-Reggiano to taste
  • fresh herbs your choice: basil, oregano, thyme, rosemary, etc.
  • salt and pepper to taste
  • 2 chicken sausage links (optional)


  1. Set oven to 450 degrees. Place butter in a 10" cast iron pan and place in the oven.

  2. While the butter is melting, mix the eggs, milk, and flour. Once the pan is hot and the butter is melted, pour in the batter. Return to the oven for approximately 25 minutes, once the Dutch baby pancake has raised substantially.

  3. While the pancake is cooking, prepare the vegetables. Cut the vegetables to the desired size and mince the garlic. I drizzled added the peas and the tomatoes to the oven to roast for a few minutes, but you could steam or saute the vegetables. If you want true roasted tomatoes, place the tomatoes in the oven 20 minutes prior to the pancake.

  4. Cook the sausage in a skillet for several minutes per side until each side is browned. Cut the sausages in half lengthwise, cooking further is needed.

  5. When the Dutch baby pancake has finished cooking, remove from the oven. Top with the grated cheese followed by the vegetable. Sprinkle salt and pepper over the vegetables as desired. Serve with the sausage.