Dutch Pancake with Sunny Side Up Eggs

Dutch Pancake with Sunny Side Eggs
  • 35M Total Time

  • 15M Prep Time

  • 7 Ingredients

  • 4 Servings

Dutch baby pancakes puff up in the oven for a fun meal the whole family will love. Top with peppery arugula and creamy sunny side up eggs for a savory twist.


  1. Preheat oven to 400°

  2. In a bowl, combine 3 eggs, flour and milk.

  3. Place butter in a 9-inch pie plate or 9” cast-iron skillet. Place in the oven and melt the butter. Once melted, remove from oven and swirl butter around pan. Pour batter into pan. Bake 20-24 minutes, until pancake is puffed.

  4. Break remaining 4 eggs into separate custard cups.

  5. In a small nonstick skillet over low heat, add 1 tablespoon oil. Pour the egg into the pan and cook 3 minutes, until the whites are mostly cooked. Tilt the pan and use a spoon to bring the warm oil over any uncooked patches of white until set.

  6. Cut pancake into four wedges, then top each with arugula, sunny side up egg and parmesan.

  7. Serve.  Refrigerate leftovers up to 3 days.


  • 7 large eggs, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 Tbsp. butter
  • 4 Tbsp. canola oil, divided
  • 1 cup baby arugula
  • Fresh parmesan, shredded

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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