Savory Cheddar & Bacon Dutch Baby Recipe

Introduction

The Savory Cheddar & Bacon Dutch Baby is a delightful, puffy skillet pancake perfect for breakfast or brunch. Packed with sharp cheddar and crispy bacon, it combines rich flavors and an impressive presentation that’s surprisingly easy to make.

Ingredients

• 3 large eggs (room temperature)
• ½ cup all-purpose flour
• ½ cup whole milk (room temperature)
• 2 tbsp unsalted butter (melted)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon (cooked crisp and crumbled)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp chives (optional)
• 1 tbsp butter (for the skillet)
• Drizzle of honey or hot honey (optional, for serving)

Instructions

1. Step 1: Place a 10–12 inch cast-iron skillet in the oven and preheat to 425°F (220°C).
2. Step 2: In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let the batter rest for 5 minutes.
3. Step 3: Carefully remove the hot skillet from the oven, add 1 tbsp butter and swirl to coat the bottom and sides evenly.
4. Step 4: Immediately pour the batter into the skillet.
5. Step 5: Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the batter.
6. Step 6: Bake in the oven for 20–25 minutes, until the Dutch baby is puffed up and golden brown around the edges.
7. Step 7: Remove from oven and sprinkle with chopped parsley and chives if using. Optionally, drizzle a little honey or hot honey over the top for a sweet-savory contrast.
8. Step 8: Slice and serve warm directly from the skillet.

Tips & Variations

• For extra crispiness, cook bacon until very crisp and drain well before crumbling.
• Substitute sharp cheddar with smoked gouda or gruyere for a different cheese flavor.
• Try adding sautéed mushrooms or caramelized onions for more depth.
• If you don’t have a cast-iron skillet, use an oven-safe non-stick skillet but avoid glass pans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5–8 minutes to restore crisp edges. Avoid microwaving as it can make the Dutch baby soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to bake the batter right after resting for 5 minutes. Making the batter too far in advance can affect the rise and texture of the Dutch baby.

What if I don’t have a blender?

You can whisk the ingredients vigorously by hand until smooth and slightly frothy. A blender makes it quicker and ensures a silkier batter, but it’s not essential.

Savory Cheddar & Bacon Dutch Baby Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Experience the delightful blend of savory cheddar cheese and crispy bacon in this fluffy Dutch Baby pancake. Baked to golden perfection in a hot cast-iron skillet, this easy recipe combines simple ingredients for a comforting breakfast or brunch treat topped with fresh herbs and an optional drizzle of honey for a subtle sweet-savory finish.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter

• 3 large eggs (room temperature)
• ½ cup all-purpose flour
• ½ cup whole milk (room temperature)
• 2 tbsp unsalted butter (melted)
• ½ tsp salt
• ¼ tsp black pepper

Toppings

• 1 cup shredded sharp cheddar cheese
• 4 slices bacon (cooked crisp and crumbled)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp chives (optional)
• 1 tbsp butter (for the skillet)
• Drizzle of honey or hot honey (optional, for serving)

Instructions

1. Preheat Skillet: Place a 10–12 inch cast-iron skillet in the oven and preheat the oven to 425°F (220°C) to ensure the pan is hot enough for a perfect rise.
2. Prepare Batter: In a blender, combine the eggs, all-purpose flour, whole milk, melted butter, salt, and black pepper. Blend until the mixture is smooth and slightly frothy, then let it rest for 5 minutes to hydrate the flour and improve texture.
3. Butter the Skillet: Carefully remove the hot skillet from the oven, add 1 tablespoon of butter, and swirl it around to evenly coat the pan, preventing sticking and adding richness.
4. Pour Batter and Add Toppings: Immediately pour the prepared batter into the hot skillet. Evenly sprinkle the shredded sharp cheddar cheese and crumbled bacon pieces over the top.
5. Bake: Place the skillet back in the oven and bake for 20 to 25 minutes until the Dutch Baby is puffed up and golden brown at the edges.
6. Garnish and Serve: Remove from the oven and sprinkle with fresh parsley and optional chives. Drizzle with honey or hot honey for a sweet-savory touch if desired. Slice and serve warm directly from the skillet.

Notes

• For best results, use a cast-iron skillet to achieve even heating and a crispy crust.
• Room temperature eggs and milk help ensure a better rise and smoother batter.
• Letting the batter rest allows the flour to fully hydrate and results in a more tender Dutch Baby.
• The honey drizzle is optional but adds a lovely contrast to the savory flavors.
• You can substitute the bacon with cooked sausage or skip it for a vegetarian option.

Keywords: Dutch Baby, Savory Dutch Baby, Cheddar Bacon Dutch Baby, Breakfast, Brunch, Cast Iron Skillet Recipe