Breakfast for dinner: worked for you in your twenties; works for your kiddo in his/her twos. And, sure, you can always fall back on scrambled eggs when your kiddo blanches at whatever you serve and/or you don’t have the time or energy to make dinner, but why not make a breakfast that feels like dinner? Satisfying, yet slacker-ish. Nutritious, yet nourishing.
This one is just that–and just right for the occasion. It splits the difference between the first and last meals of the day: definitely eggy (in a quiche sort of way) but also savory and substantial, more pizza than omelet. And it’s got a vegetable lurking inside! Everyone wins here, especially dinner.
Ingredients Overview
This broccoli-infused Dutch Baby pancake blends eggs and milk with a subtle vegetable twist to create a savory “breakfast-for-dinner” dish that works for your toddler and the whole family. Frozen broccoli (or a fresh crown) is pureed directly into the batter so the color stays mild and the texture stays soft. A small amount of flour and cornstarch creates a light, custard-like interior with golden, crisp edges. Optional cheese adds richness, while a spritz of lemon brightens everything up for little hands.
Steps Summary
- Preheat oven to 425°F (218°C).
- Prepare the broccoli: microwave frozen until soft and steamed-off, or steam fresh broccoli until tender.
- Blend eggs, milk, broccoli, and butter until smooth.
- Add flour, cornstarch, salt, and pepper; blend again briefly. If adding cheese, hold some back for topping.
- Melt butter in an oven-proof skillet over medium heat, pour in the batter, sprinkle remaining cheese if using, and transfer to the oven.
- Bake 18–20 minutes until puffed, golden, and set in the center.
- Serve warm; cut into toddler-friendly pieces and add a small squeeze of lemon if desired.
FAQ
Can I use another vegetable instead of broccoli?
Yes — spinach, zucchini, or kale (lightly blanched) all blend smoothly and keep the Dutch Baby soft enough for toddlers.
Is this safe for infants?
Yes, with small adjustments: cut into very small pieces, reduce or omit cheese if needed, and skip lemon if citrus hasn’t been introduced.
Can I prepare this ahead of time?
You can blend the batter earlier in the day and refrigerate; let it come back to room temperature before baking. Leftovers can be sliced and refrigerated or frozen.
Recipe Links
What to Serve With Kids Breakfast-for-Dinner Dutch Baby Pancake
- Carrot Fries
Soft-crisp veggie “fries” that pair naturally with egg-based meals. - Baba Ghanoush
A creamy dip you can serve with pita and cut vegetables. - Veggie-Enhanced Mac and Cheese
Turn boxed mac and cheese into a nutritional powerhouse with a few easy hacks.
More Toddler-Friendly Recipes Like This
- The Crepelet
Another omelet-meets-pancake option that you can get on the table in 20 minutes. - Vegetable Waffles for Babies and Toddlers
Another veggie-infused batter recipe with a toddler-friendly texture. - First Waffle for Infants
A veggie- and protein-packed BLW breakfast option.
Broccoli Dutch Baby Pancake: Breakfast For Dinner
Description
Ingredients
Instructions
Prep
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Take eggs, milk, and butter out of the fridge roughly 30 minutes before you make the dish.
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Preheat oven to 425.
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If using frozen broccoli, microwave for roughly 2/3rds of the suggested cooking time, Remove and allow steam and heat out of bag. If using fresh, basically saw off the canopy of the crown and d iscard the stem and stalk.
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Crack the eggs into the blender and mix on High for one minute, then turn blender to Low, open up the blender top and pour in milk and broccoli + pouch sauce; blend until mixed. (Note: if using fresh broccoli, melt 1 TBSP of butter and add it in when blending.)
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Add flour, cornstarch, a shake or two each of salt and pepper; blend until just combined.
Cook
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Heat a small oven-proof skillet or sauté pan on Medium. Once hot, put butter and cook until brown and smelling nutty, roughly five minutes. Swirl the melted butter all around to coat the sides of the pan.
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If it’s been more than a few minutes since you blended the egg mixture, blend again for 15-20 seconds; if adding cheese, pour roughly half of the blender’s contents into the pan with the butter, then sprinkle cheese throughout before pouring in rest of batter. (If not using cheese, just pour the whole thing in.)
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Put pan to oven and cook until puffy at edges and browned throughout, roughly 18-20 minutes.
Serve
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A spritz of lemon is really all this baby needs, especially if you’ve added cheese to batter. If your child is curious and/or skeptical about a big green pancake, though, one thing that worked very well for us the first few times making it was to cut and serve it like pizza: cut your child’s piece as a triangle, then sprinkle sauce and/or cheese over the top. They can pick up and eat like it’s a slice.
Adapt
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You can easily switch out the greenery here–say, kale or chard or spinach, or even zucchini. Make it more omlet-y by adding chopped ham and diced peppers when you pour the batter in. Or, heck, leave all the extras out altogether–a little powdered sugar and some berries on top after cooking is mighty fine, too.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 80mg27%
- Potassium 300mg9%
- Total Carbohydrate 14g5%
- Protein 10g20%
- Vitamin A 110 IU
- Vitamin C 118 mg
- Calcium 145 mg
- Iron 1 mg
- Vitamin K 75 mcg
- Magnesium 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
