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Savory Cheddar and Bacon Dutch Baby is a brunch showstopper that always surprises guests. It puffs dramatically in the oven and serves up rich flavors in every slice. The combination of sharp cheddar, crispy bacon, and tender eggy pancake feels indulgent, yet the recipe takes just minutes to whip together. Whenever I have family visiting on weekends, this dish usually steals the spotlight and disappears fast.
My friends rave about the pillowy texture and crisp edges. I remember my brother calling this the best comfort food he had tasted that year and instantly texting for the recipe after his first bite.
Ingredients
- Eggs: At room temperature ensure a light and lofty result
- All-purpose flour: Creates the foundation for the Dutch baby to puff
- Whole milk: Gives richness and helps produce a custardy center
- Sharp cheddar: Lends tang and gooey texture so choose a block and shred it fresh for best melt
- Bacon crumbles: Add crunch and savory depth prep in advance for convenience
- Parsley and chives: Offer needed brightness select fresh herbs with firm leaves
- Salt and black pepper: Season every bite use freshly ground for the most flavor
- Butter: Both for batter and skillet means golden edges and nonstick insurance pick a good European-style stick if you can
- Honey or hot honey: For serving brings a sweet or spicy finish that contrasts beautifully try wildflower varieties or your own chili-infused drizzle
Instructions
- Make the Batter:
- Combine the eggs flour milk melted butter salt and pepper in a blender. Let it run until everything is smooth and lightly frothy. Allow batter to rest for five minutes so the flour hydrates and the mixture thickens just a bit.
- Heat the Pan:
- Slip a cast-iron skillet into the oven and preheat to four hundred twenty five degrees Fahrenheit. The oven needs to be fully hot for a dramatic rise. Once preheated carefully take the skillet out using thick oven mitts. Add a tablespoon of butter letting it melt and coat the pan. Quickly swirl to cover every edge.
- Pour and Sprinkle:
- With the skillet still hot pour in the batter right away—the sizzle is a good sign. Top with shredded cheddar sprinkled all over so some touches the batter directly and some stays suspended. Evenly scatter the bacon crumbles across the surface for bites in every slice.
- Bake:
- Slide the skillet back into the oven and bake for twenty to twenty five minutes. Resist the urge to open the door. Watch for the Dutch baby to puff up dramatically and turn deeply golden around the edges.
- Finish and Serve:
- Take out the skillet once risen and crisp. Sprinkle on chopped parsley and chives for color and freshness. For added delight drizzle with honey or hot honey as desired. Slice and serve straight from the pan while steaming hot and delicious.
I always look forward to using a generous heap of sharp cheddar. Its tangy flavor balances the savory bacon and makes the Dutch baby irresistible. There was a winter when my family spent snowy mornings gathered at the table with slices disappearing before I could even sit down.
Storage and Leftover Tips
Dutch babies are at their best straight from the oven but you can store leftovers wrapped in the fridge for two days. To reheat warm in a hot skillet or oven for best texture never microwave the entire skillet as it ruins the edges. If needed pop individual slices in a toaster oven for crisping. Once my kids made delicious breakfast sandwiches using wedges from the day before—definitely worth a try.
Easy Ingredient Swaps
Swap cheddar for gruyere or a sharp Swiss if that is your favorite cheese. Turkey bacon or plant-based bacon make this recipe friendly for more diets. Swap parsley with fresh dill or tarragon for a twist. Whenever I run out of bacon a quick sauté of smoked mushrooms adds savory bite without meat.
Perfect Ways to Serve This
Serve as part of a brunch board with sliced fruit and mixed greens. Top with extra herbs and a dollop of tangy crème fraîche for more richness. Make mini versions in smaller skillets for individual servings. My favorite is pairing with a lightly dressed arugula salad for a simple lunch.
The Story Behind This Recipe
The Dutch baby pancake traces its roots to German pancakes though this savory version took off in my kitchen after a cheese-heavy brunch at a small café. From that weekend forward it became the celebratory dish for family milestones and lazy Sundays. It is the one request I always get from my niece when I ask what to make for her birthday breakfast.
At the end of the day this savory Dutch baby is comfort food with flair and I could not imagine a fall or winter breakfast table without it.
Recipe Q&A
- → How do I get the Dutch baby to puff properly?
Use room-temperature eggs and milk, and preheat your skillet well. This helps the batter rise for crisp, fluffy results.
- → Can I substitute other cheeses for cheddar?
Yes, try gruyère, Swiss, or pepper jack for different flavors, though sharp cheddar offers classic bite and melt.
- → What size skillet should I use?
A 10–12 inch cast-iron skillet ensures even baking and a perfect puff. Smaller pans will yield a thicker result.
- → Is the honey drizzle necessary?
No, but a light drizzle of honey or hot honey adds a lovely sweet and spicy contrast to the savory base.
- → How should I serve this dish?
Cut into wedges and serve warm, straight from the skillet. Enjoy for breakfast, brunch, or a hearty snack.