Savory Cheddar & Bacon Dutch Baby Recipe

Introduction

The Savory Cheddar & Bacon Dutch Baby is a delightfully fluffy and golden skillet pancake packed with sharp cheddar and crisp bacon. Perfect for a brunch or a comforting breakfast, this dish combines savory flavors with a light, airy texture that everyone will love.

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 tablespoon of butter, and swirl to coat the bottom and sides.
4. Step 4: Immediately pour the batter into the skillet, then evenly sprinkle the shredded cheddar cheese and crumbled bacon over the top.
5. Step 5: Bake for 20–25 minutes until the Dutch baby is puffed and golden brown around the edges.
6. Step 6: Remove from the oven, sprinkle with chopped parsley and chives if using. Optionally, drizzle with honey or hot honey for a sweet-savory touch.
7. Step 7: Slice and serve warm, straight from the skillet for the best taste and texture.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or garlic powder to the batter.
• Use a non-stick or well-seasoned cast-iron skillet to ensure easy release.
• Substitute sharp cheddar with Gruyère or mozzarella for a different cheese profile.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
• Make sure eggs and milk are at room temperature to help the batter rise better.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes to restore the crisp edges. Avoid microwaving to keep the texture from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan if I don’t have cast-iron?

A cast-iron skillet is ideal for even heat and the characteristic crisp edges, but you can use a heavy oven-safe skillet or baking dish. Just ensure it can withstand the high oven temperature.

Why does the Dutch baby deflate after baking?

It’s normal for Dutch babies to puff up dramatically in the oven and then gently deflate once out. The initial puff is from steam and air; it’s best enjoyed immediately for the most impressive presentation and texture.

Savory Cheddar & Bacon Dutch Baby Recipe

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★★★★★

4.5 from 80 reviews

This Savory Cheddar & Bacon Dutch Baby is a deliciously puffy skillet pancake baked to golden perfection. Rich with sharp cheddar cheese, crispy bacon, and fresh herbs, it combines savory flavors with a light, airy texture. Perfect for brunch or a comforting breakfast, it’s enhanced with an optional drizzle of honey or hot honey for a subtle sweet-spicy contrast.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• 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)

For the Skillet

• 1 tbsp butter (for the skillet)

Optional Serving

• 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). This ensures the skillet is hot and ready to create a perfectly crisp Dutch baby.
2. Prepare Batter: In a blender, combine the eggs, all-purpose flour, whole milk, melted unsalted butter, salt, and black pepper. Blend until the mixture is smooth and slightly frothy, then let it rest for 5 minutes to improve texture.
3. Butter the Skillet and Pour Batter: Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the skillet and swirl to coat the bottom and sides evenly. Immediately pour the rested batter into the hot skillet to start the cooking process.
4. Add Toppings: Evenly sprinkle the shredded sharp cheddar cheese and crisp crumbled bacon over the batter. This adds savory flavor that melts beautifully while baking.
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 around the edges.
6. Garnish: Remove the skillet from the oven and sprinkle the Dutch baby with fresh chopped parsley and optional chives for a bright herbaceous note. Optionally, drizzle honey or hot honey on top for a sweet and spicy contrast.
7. Serve: Slice the Dutch baby and serve warm straight from the skillet for the best flavor and texture experience.

Notes

• Use room temperature eggs and milk to help the batter blend smoothly and rise well during baking.
• Ensure the skillet is hot before pouring the batter to achieve a crisp edge and proper puff.
• For a spicier touch, hot honey provides a nice balance to the savory bacon and cheddar.
• Cast iron skillet size affects cooking time; 10-12 inch is ideal for even cooking and puffing.
• The Dutch baby deflates quickly after removal from oven, so serve immediately for best presentation.

Keywords: Dutch Baby, Bacon and Cheese Pancake, Savory Dutch Baby, Cast Iron Breakfast, Cheddar Bacon Breakfast