Goat Cheese and Dill Dutch Baby Recipe (2024)

By Yewande Komolafe

Updated Oct. 11, 2023

Goat Cheese and Dill Dutch Baby Recipe (1)

Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Read community notes

This savory Dutch baby, typically a sweet dish, is made by pouring a light, eggy batter into a heated pan of hot melted butter. The herb-flecked batter begins cooking on contact, and when baked, puffs and crisps and develops a tender, custard-like center. Adorned with crumbled goat cheese, fresh dill and crunchy watercress, this is also finished with a drizzle of honey plus a sprinkle of lemon juice. When served as breakfast or brunch, this one-pan meal is about as quick and straightforward as you can get.

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Yield:6 servings

  • 1cup/148 grams crumbled plain goat cheese
  • ½cup chopped fresh dill, plus picked fronds for garnish
  • 2tablespoons olive oil
  • 1lemon
  • Coarse kosher salt, such as Morton
  • Ground black pepper
  • 1cup/135 grams all-purpose flour
  • 8large eggs
  • ¾cup/190 milliliters whole milk
  • 4tablespoons/57 grams unsalted butter
  • 2cups watercress leaves with tender stems, or other tender greens such as spinach or arugula
  • 1tablespoon honey

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

387 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 17 grams protein; 425 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Goat Cheese and Dill Dutch Baby Recipe (2)


  1. Step


    In a small bowl, combine goat cheese, ¼ cup dill and 1 tablespoon oil. Zest lemon over mixture, season with a pinch each of salt and pepper and let sit to marinate.

  2. Step


    Heat oven to 425 degrees with a rack in the lower third. In a large bowl, whisk together flour, ½ teaspoon salt and ¼ teaspoon black pepper. Add remaining ¼ cup dill and stir. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined.

  3. Step


    Melt butter in a heavy 12-inch ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 minutes, swirling the skillet so that butter coats the bottom and sides of the pan.

  4. Step


    Pour batter into the hot buttered skillet and spoon half of the marinated goat cheese into the center of the batter. Bake until puffed and golden, 20 to 22 minutes.

  5. Step


    To serve, cool the Dutch baby slightly in the pan, 5 to 6 minutes. Top with watercress and dill fronds. Spoon remaining goat cheese on top and drizzle with honey and remaining 1 tablespoon olive oil. Slice the lemon and squeeze a wedge over the greens. Serve immediately.



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Cooking Notes


I have been making dutch babies for 50 years and the ratio I use, whether sweet or savory, is roughly one quarter cup milk and one quarter cup flour for every egg. Sometimes I use 3 eggs and a half each if the eggs are really large. But 8 eggs and so little flour and milk sounds wrong. The goat cheese and dill and lemon mixture sounds brilliant. I just think there are too many eggs. I look forward to hearing comments from those who make this according to how it is written.


A triumph. Followed the recipe exactly and it puffed up magnificently (thrillingly higher and fuller than shown in the recipe photo) in 22 mins - a bit of a showstopper. Like the Yorkshire pudding of your dreams. The honey is an excellent finish. I’d happily serve this for dinner with other salads as it has a real wow factor when you bring it to table.


Really delicious. The eight eggs work beautifully to support the cheese and herbs and help turn the dish into a main course.

Garden Mama

Made with 4 (lrg) eggs, a heavy 1/2c flour, 5oz milk, 1/4c dill and 4oz goat cheese. Used a 10" cast-iron skillet. Baked 20 minutes 425°, 5 minutes 300°. Topped with arugula. Made a lovely lunch for mom!


Whenever I make Dutch babies I make sure the eggs and milk are at room temperature. I also put all the batter ingredients into a blender, blend and let rest for 5 minutes or so to make sure the flour is fully hydrated before baking. Easy Peasy. My normal ratio is 3/4 cup flour for four eggs, so I’d probably add another half cup to this recipe.


I cooked this last night with the 8 eggs against my better judgement and it was very dense and eggy, didn't resemble a dutch baby at all.

Lynda H.

The area of a 12" round skillet is 113 square inches (6x6x3.14). Either an 8" round skillet (50 sq. in.) or a 9" round skillet (64 sq. in.) has about half the surface area of a 12" skillet and would work. The Dutch baby would be a bit thicker in the 8" skillet and a bit thinner in the 9" skillet.


Use 1/4 cup milk and flour per egg, or it will be like an omelet.And try it with different greens. Scallions?


We usually make the recipe as written the first time. But tonight we substituted feta and blue for goat cheese, cilantro for dill, and beet greens all because that was what we had. The texture was great and we will try again. Our flavor combination was a flop, however, though no fault of the NYT.

Adam P

Cooked exactly to recipe and it puffed up beautifully. Will definitely make again, and use the base recipe for other flavor combinations. This one was absolutely delicious, and looked great.


Hi, this looks like a fresh, easy and delicious dish. Egg lover over here. Question: could I substitute the milk with soya milk? (in this recipe and in general?)Also, please address Julie's comment as I could see that with a lower flour ratio it may essentially be an omelette.

David Richter

Excellent recipe for a savory pannekoeken topped with an herbal salad--a one-pan meal. We cut the quantities in half for two people, using a ten-inch skillet, which turned out to be just the right size. We subbed in fresh parsley and some homemade pesto Genovese for the fresh dill, which my wife doesn't care for. Otherwise, it was made as written. Flour/egg ratio was not a problem for us at all.

Mary Pollard

I have used a ceramic pie pan when cooking for a larger crowd. Even a pyrex pie plate should work. It will puff.


+1 on Julie's comment. I have always used that same ratio that she notes - equal parts milk, flour, and egg. This is a family recipe the we have followed for I don't know how long.


Is there a recommendation for what type of goat cheese to purchase? Whenever I eat goat outside the house the taste is always amazing, but when I buy it I find it tastes terrible.


Way too eggy for my taste. The goat cheese and honey are a good touch that I may use on another recipe.

Frank Wilk

I made a 1/3 batch, 3 eggs, in my 6.5” dia. skillet, height 1.5” which has an approx. volume of 50 sq.in., about 1/3 of the vol from a 12” dia, 1.5” height skillet. My instinct was to follow the proportions in this recipe, I’m glad I did. Julie’s suggestions will work but then you get a completely different result. Delicious flavors and marvelous textures is what Yewande gives us here.2.13.24 a first time for me.


This did not disappoint. Followed the recipe but cut in half using 4 jumbo eggs and a 9 inch cast iron pan—I was worried but it puffed beautifully. Used arugula. Thinking I will add a few toasted walnuts to the topping next time, but delicious as is. The drizzle of honey made it pretty much perfect.

Fewer eggs

Use fewer eggs

Mike D.

Bland flavor as much more goat cheese could be used, lacking garlic as well. Also agree with others here that noted the amount of eggs may be off. Mine was denser than I would've licked, in fact, the whole thing would've tasted better on naan or a pita or even pizza shell.


This was flavorful, but I don’t think it benefitted by having the cheese cooked in the Dutch Baby. The honey was novel, but I think I would pass in the future.

Sara B.

Made this morning and had to substitute dried dill weed but family absolutely adored it . Quite an elegant presentation too !


The flavours are delicious but like others, I found this slightly too dense and eggy for my liking. The dutch baby was really dense (and incredibly filling). Will make it again but play around with the batter ratios to see if I can make it a bit lighter.


This made for a spectacular meatless Monday dinner for my husband and I. It puffed up perfectly in the oven in our cast iron. I used a hot honey at the end. It was amazing and filling enough for dinner. Will make again!

Janet H.

I looked for comments from those who made the recipe as written and ignored comments about the egg/flour ratio from those who did not try the recipe as written before commenting. I used a cast iron pan and had a nice fluffy end result.


I used a smaller skillet (only one I had) and that definitely made it too many eggs. But it was delicious. I'll try it again with 4 eggs and a bit less goat cheese put in prior to cooking.

Angela Gyetvan

This was DELICIOUS. If I had more goat cheese I'd make another one right now. I needed to cut down on # servings so I used 1/4 C flour/water ratio per egg to make it easy. Used arugula for greens because I always have arugula. Otherwise just like the recipe. Total winner. Thank you.

Bar Not Kitchen

Halved this recipe and made it in a 10.25” cast iron and it came out perfectly after 20 minutes at 425. Topped with smoked salmon and mixed greens with the lemon and a touch of olive oil and black pepper. Didn’t add second half of goat cheese. Super easy and delicious.

Elizabeth In Spain

I have been using an enamel paella pan for years to make Dutch babies. Works great!

Harvey Botzman

As someone who consistently purchases different "goat cheese" I think Mr. Komolafe should have specified the soft fresh version of a "goat cheese" meaning chevre for this recipe.

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Goat Cheese and Dill Dutch Baby Recipe (2024)
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