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Cheesy Olive Oil Dutch Baby by Jessie Sheehan

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

This Dutch Baby recipe is a little bit breakfast, a little bit brunch, and all delicious. Customize this recipe with your favorite cheese, but be sure to use a melty one! We like Gruyere or Cheddar.

 4 large eggs, room temperature
 ½ cup whole milk, room temperature
 3 tbsp Colavita Olive Oil
 6 tbsp all-purpose flour
 2 tbsp cornstarch
 1 tsp kosher salt
 ¾ tsp freshly ground pepper
 ¾ cup shredded cheese

Heat the oven to 450°F. Grease a 12-inch cast-iron skillet (or other oven-proof frying pan) with butter or cooking spray. Place in the oven to heat up.


Add all of the ingredients to a blender, beginning with the wet and finishing with the dry, except for the cheese. Blend on high until smooth about 30 seconds. Scraping the container if needed.


Remove the pan from the oven and gradually pour in the batter. Bake for 10 minutes and if your pancake is nicely browned and puffy, which it should be, sprinkle the cheese over the pancake and return to the oven until the cheese is melted, about 2 minutes more. If your pancake is not puffy and browned at 10 minutes, bake for two to three minutes more before adding the cheese.


Remove the pan from the oven and enjoy immediately.