Chickpea Dutch baby in cast iron

Chickpea Dutch Baby with Parmesan

A chickpea Dutch baby is the definition of a delightful breakfast, in my opinion. But really, a Dutch baby is a solid choice any time of day – you can have them for breakfast, lunch, dinner, or even dessert. I don’t have anything against a sweet Dutch baby, but my preference is definitely savory. And what better way to up the savory factor than to use chickpea flour?? (Hint: there is no better way.)

Chickpea Dutch Baby with Parmesan

Recipe by Legume LadyCourse: MealsDifficulty: Easy


Prep time


Cooking time



Using chickpea flour means this Dutch baby packs an extra savory punch – and more fiber and protein, too!


  • 80 g (2/3 cup) chickpea flour – Bob’s Red Mill has some great chickpea flour!

  • 3/4 cup milk of choice – I used soy milk, but regular milk also works great

  • 3 eggs

  • 1/4 tsp salt

  • 43 g (3 Tbs) butter

  • Parmesan cheese, freshly grated, to top – but use other cheese or toppings if you prefer!


  • Put your ~10-inch cast iron pan in the oven, then preheat to 450 degrees F (230 degrees C). Make a mental note that it will be very hot when you pull it out, and that avoiding burns is always a good plan. Unfortunately, hot cast iron looks the exact same as room temperature cast iron, so I usually set my oven mitts out now as a visual reminder.
  • In a high-powered blender or food processor, beat together the milk and eggs. Alternatively, whisk together in a large bowl very enthusiastically.
  • Add in the chickpea flour and salt and blend/whisk away until you have a smooth, liquid-y batter.
  • Grate your cheese or prep your other toppings. Set aside the butter so it is ready to add in the next step.
  • When the oven is fully preheated, CAREFULLY pull out the cast iron pan using oven mitts and add the butter, swirling to melt. Bonus: cast iron is very heavy, so you are also getting a free arm workout. You’re welcome.
  • When the butter has melted – which will happen very quickly because the pan is hot – set it down on a heat-safe surface. Working quickly but safely, pour in the batter and top with the grated Parmesan, then return to the oven immediately.
  • Bake for 15-20 minutes, or until golden brown around the edges and the toppings are appropriately melted, crisped, or whatever you are aiming for.
  • Cut into desired serving sizes and serve hot.


  • A Dutch baby is like a blank canvas. Experiment with other toppings you enjoy, like ham, other types of cheese, etc.

There may not be the dramatic bubbling you get when using all-purpose flour for a Dutch baby (which sinks almost immediately anyway…), but as soon as you taste this savory delight I highly doubt you will care about bubbles.

Also, I wrote 4 servings because this totally could be 4 servings. But in the spirit of full disclosure, I definitely tuck away at least half of this pretty much every time I make it.

Slices of chickpea Dutch baby

Looking for more recipes that use chickpea flour? Check out this savory chickpea waffle recipe that uses both chickpea flour and whole chickpeas.

Leave a Comment

Your email address will not be published. Required fields are marked *