Mexican Dutch Baby
A Mexican Dutch baby combines the traditional puffy pancake with lots of great south-of-the-border flavors, like chorizo and salsa, to make a meal that’s great for breakfast, lunch or dinner.

Sometimes I feel like I must try a recipe, just because it sounds too ridiculous or strange to ignore.

In this case, it was finding a guy online making a “Mexican Dutch baby.”

If you’re not familiar with a traditional Dutch baby, it’s basically a large, puffy pancake made in an already preheated pan in the oven.

I have generally only seen Dutch babies filled with fruit and powdered sugar once they come out of the oven, so the idea of a savory one—and a Mexican one, at that—intrigued me.

Now, I will warn you that I probably ruined this from being a true Dutch baby, because I beefed it up quite a bit, making it pretty impossible to puff up as much as a traditional one would, but just trust me that having this as a hearty, filling meal is totally worth whatever puffiness sacrifice you’re making.

I found this recipe on the YouTube channel @yaydadcooking. I doubled the recipe for my version, increased the amount of chorizo and paprika and also added garlic, onion and bell pepper.

Mexican Dutch Baby
Print Recipe

Mexican Dutch Baby

A Mexican Dutch baby combines the traditional puffy pancake with lots of great south-of-the-border flavors, like chorizo and salsa, to make a meal that’s great for breakfast, lunch or dinner.
Course: Breakfast, Brunch, Main Course
Keyword: bell pepper, chorizo, Dutch baby, fresh garlic, garlic, minced garlic, oaxaca cheese, paprika, potatoes, queso fresco, Russet potato, salsa, yellow onion

Ingredients

  • 9 ounces chorizo
  • 1 large Russet potato diced
  • 1 small yellow onion diced
  • 1 bell pepper diced
  • 6 to 8 cloves garlic minced
  • 6 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 3 tablespoons butter
  • Oaxaca cheese or queso fresco to taste
  • Your favorite salsa for serving

Instructions

  • Place a large, cast iron or oven-safe deep skillet in the oven and preheat to 425 degrees. (Mine is a 13-inch pan.)
  • While it preheats, heat a skillet over medium heat, and add the chorizo. Saute until it’s cooked through, and remove it from the pan, setting it aside.
  • In the leftover grease from the chorizo, saute the potato, onion and pepper until everything is cooked through (if there isn’t enough oil in the pan, add a little canola or vegetable oil to supplement). Add the garlic and saute for just a couple minutes or until it’s fragrant. Remove it from heat and stir the chorizo back into the mixture.
  • Meanwhile, in a mixing bowl, beat the eggs with a whisk or fork, and then stir in the flour, milk, paprika and salt and pepper. Whisk it some more until the mixture is lump free.
  • If the oven is preheated, carefully remove the hot pan and add the butter, letting it melt and swirling it to coat the bottom of the pan. Pour in the chorizo/veggie mixture and spread it evenly over the bottom of the pan, and then pour the batter mixture over the top of that.
  • Bake for 18 to 20 minutes or until the batter is golden brown and set.
  • Top the Dutch baby with cheese and salsa, slice and serve immediately.

This was really tasty, and it reheated extremely well out of the fridge the next day.

This would make for a good dinner or breakfast, either one, and the neat thing is you can really control the spice level, based on what salsa you choose. We went with a spicy green salsa, and it was delicious.

And I’m pretty excited to see this Dutch-Mexican fusion. It combines the best of both types of recipes into one, and that’s the kind of culinary world I want to live in.

This piece first appeared in print March 5, 2026.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.