why make this recipe
This Savory Cheddar & Bacon Dutch Baby cooks fast and looks impressive. It gives a warm, crisp edge and a soft inside. It uses simple ingredients you may already have. It works for breakfast, brunch, or a light dinner.
introduction
A Dutch baby is a simple oven pancake that puffs high and browns at the edges. This version adds sharp cheddar and crisp bacon for a salty, rich flavor. You get a mix of crunchy, cheesy, and soft textures in one skillet. It is easy to make and easy to share.
how to make Savory Cheddar & Bacon Dutch Baby
- Put a 10–12 inch cast-iron skillet in the oven. Preheat oven to 425°F (220°C).
- In a blender, add 3 large eggs (room temperature), ½ cup all-purpose flour, ½ cup whole milk (room temperature), 2 tbsp melted unsalted butter, ½ tsp salt, and ¼ tsp black pepper. Blend until smooth and a little frothy. Let batter rest 5 minutes.
- Carefully take the hot skillet from the oven. Add 1 tbsp butter and swirl to coat the pan. Be careful—pan is very hot.
- Pour the batter into the hot skillet right away.
- Sprinkle 1 cup shredded sharp cheddar cheese and the crumbled cooked bacon evenly on top.
- Bake 20–25 minutes until the Dutch baby is puffed and golden at the edges. Do not open the oven early.
- When it is done, sprinkle 2 tbsp chopped fresh parsley and 1 tbsp chives if you like. Optionally drizzle a little honey or hot honey for a sweet-savory kick.
- Slice and serve warm straight from the skillet.
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)
Directions :
- Place a cast-iron skillet (10–12 inch) in the oven. Preheat to 425°F (220°C).
- In a blender, combine eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest 5 minutes.
- Carefully remove hot skillet from oven, add 1 tbsp butter, and swirl to coat. Immediately pour batter into skillet.
- Sprinkle evenly with cheddar cheese and bacon pieces.
- Bake for 20–25 minutes until puffed and golden brown at the edges.
- Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey for a sweet-savory kick.
- Slice and serve warm straight from the skillet.
how to serve Savory Cheddar & Bacon Dutch Baby
Cut into wedges and serve right from the skillet. Add a small green salad or roasted tomatoes on the side. Offer sour cream or extra hot honey for people who like more tang or heat. It tastes best hot and fresh.
how to store Savory Cheddar & Bacon Dutch Baby
Let it cool to room temperature. Store covered in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for about 8–10 minutes to keep edges crisp. You can freeze slices in an airtight container for up to 1 month; reheat from frozen in the oven.
tips to make Savory Cheddar & Bacon Dutch Baby
- Use room temperature eggs and milk for a smoother batter.
- Blend well so the batter is lump-free.
- Let the batter rest 5 minutes before baking.
- Make sure the skillet is hot when you pour the batter. This helps the edges puff.
- Do not open the oven while it bakes.
- Cook the bacon crisp so it stays a little crunchy in the Dutch baby.
- Use a sharp cheddar for stronger flavor.
variation (if any)
- Swap cheddar for Gruyère or fontina for a different cheese flavor.
- Add sautéed onions, mushrooms, or spinach for more veggies.
- Use diced ham or smoked sausage instead of bacon.
- Make it spicy with pepper jack cheese or sliced jalapeños.
- For a vegetarian option, skip the bacon and add roasted red peppers.
FAQs
Q: What skillet size should I use?
A: Use a 10–12 inch cast-iron skillet. It holds the batter and heats evenly.
Q: Can I make the batter ahead of time?
A: You can mix it and keep it in the fridge for a few hours, but it puffs best when baked soon after resting.
Q: Why does my Dutch baby deflate after baking?
A: It will naturally fall a bit as it cools. The high oven heat makes it puff; cooling makes it settle.
Q: Can I use milk substitutes?
A: Yes. Use a similar amount, but the texture may change slightly with non-dairy milk.
Conclusion
If you want another cheddar-and-herb version to compare or for more ideas, check out this Cheddar and Chive Savory Dutch Baby – Feast Local: Cheddar and Chive Savory Dutch Baby – Feast Local.
Savory Cheddar & Bacon Dutch Baby
Ingredients
Main Ingredients
- 3 large 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)
- 1 tbsp honey or hot honey (optional, for serving)
Instructions
Preparation
- Place a cast-iron skillet (10–12 inch) in the oven. Preheat the oven to 425°F (220°C).
- In a blender, combine the eggs, flour, milk, melted butter, salt, and pepper. Blend until smooth and slightly frothy. Let rest for 5 minutes.
- Carefully remove the hot skillet from the oven, add 1 tablespoon of butter, and swirl to coat. Immediately pour the batter into the skillet.
Baking
- Sprinkle evenly with cheddar cheese and crumbled bacon.
- Bake for 20–25 minutes until puffed and golden brown at the edges.
Serving
- Sprinkle with parsley and chives. Optionally drizzle with honey or hot honey for a sweet-savory kick.
- Slice and serve warm straight from the skillet.