Savory Cheddar & Bacon Dutch Baby Recipe
This Savory Cheddar & Bacon Dutch Baby recipe is a delightful and visually impressive skillet pancake that features a fluffy, golden puff with sharp cheddar cheese and crispy bacon. Perfect for brunch or a comforting snack, this Dutch baby pairs savory flavors with a hint of fresh herbs and an optional drizzle of honey for a sweet-savory balance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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 Cooking
- 1 tbsp butter (for the skillet)
For Serving (Optional)
- Drizzle of honey or hot honey
Instructions
- 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 and ready for baking.
- Prepare Batter: In a blender, combine the 3 large eggs, ½ cup all-purpose flour, ½ cup whole milk, 2 tablespoons melted unsalted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend on high until the batter is smooth and slightly frothy, then let it rest for 5 minutes to relax the gluten and thicken slightly.
- Butter the Hot Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter and swirl it around the skillet to coat the entire bottom and sides to prevent sticking and add flavor.
- Pour Batter and Add Toppings: Immediately pour the rested batter into the hot, buttered skillet. Evenly sprinkle 1 cup of shredded sharp cheddar cheese and the crumbled crispy bacon pieces over the batter to ensure they bake into the Dutch baby.
- Bake: Place the skillet back in the oven and bake for 20 to 25 minutes until the Dutch baby has puffed up beautifully and the edges are golden brown and crispy.
- Add Fresh Herbs and Optional Drizzle: Remove from the oven and sprinkle with 2 tablespoons fresh chopped parsley and 1 tablespoon chives if using. Optionally drizzle a little honey or hot honey over the top for a subtle sweet and spicy contrast.
- Serve: Slice the Dutch baby directly in the skillet and serve warm for the best texture and flavor.
Notes
- Use room temperature eggs and milk for a lighter, fluffier batter.
- Make sure the cast-iron skillet is very hot before adding the batter to achieve maximum puff.
- If you don’t have a blender, whisk the batter thoroughly for a few minutes to incorporate air.
- Bacon should be cooked crisp to add crunch and contrast to the soft Dutch baby.
- Optional herbs add freshness; adjust quantities to your taste.
- The honey drizzle is optional but adds a lovely sweet-savory dimension to the dish.
