Mushroom Goat Cheese Dutch Baby

Mushroom Goat Cheese Dutch Baby is easy to make and protein rich with no-added sugar. Pancakes aren’t just for breakfast. Add a green salad and it’s a great dinner.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 1 cup sliced mushrooms
  • 3 eggs, room temperature
  • ½ cup milk
  • ½ cup flour, I use white whole wheat
  • 1 tablespoon Siracha
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon dried thyme
  • 2 tablespoons crumbled goat cheese


  • Blend eggs, milk, Siracha, flour, salt, pepper, thyme in a blender for 30 seconds.
  • Place butter, oil and mushrooms in 9- or 10-inch oven-proof pan. Heat oven to 425°F. When oven reaches temperature, swirl pan, cook mushrooms 5 minutes more.
  • Remove pan from oven and spoon mushrooms from pan, leaving as much butter mixture as you can. Pour egg mixture into hot pan. Bake 15 minutes. Remove pan from oven. Sprinkle mushrooms and goat cheese over pancake; return to oven and bake 5 minutes more. Cut into large wedges to serve.


If you’re not a mushroom fan, replace mushrooms with cherry or grape tomatoes, spinach or chopped asparagus. Cook them same way as the recipe indicates for mushrooms.

Sub in your favorite cheese: Parmesan, blue, Swiss are good, too.

Keywords: baked pancake, German pancake

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