Easy Savory Cheddar and Bacon Dutch Baby
This Easy Savory Cheddar and Bacon Dutch Baby is puffy, golden, and loaded with crispy bacon and melty cheddar. It’s the ultimate crowd-pleasing oven-baked pancake that makes weekend breakfasts feel extra special with hardly any effort.
Print
Pin
Servings: 5 servings
Calories: 365kcal
Cost: $10
Equipment
- 1 10-inch cast-iron skillet Essential for dramatic puff
- 1 Blender or whisk Blender gives best texture
- 1 Oven mitts Skillet will be very hot
- 1 Frying pan For cooking bacon
Ingredients
For the Dutch Baby
- 3 large Eggs Room temperature
- ¾ cup Whole milk Full fat recommended
- ¾ cup All-purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 tablespoons Unsalted butter For skillet
For the Topping
- 6 slices Bacon Cooked & crumbled
- 1 cup Sharp cheddar cheese Shredded
- 2 tablespoons Fresh chives or parsley For garnish
- Extra Salt & pepper To taste
Instructions
- Preheat your oven to 425°F (220°C) and place your [cast-iron skillet] inside to get scorching hot. My Olivia always presses her nose to the oven door waiting for the “magic puff” to start.
- In a separate pan, cook the [bacon] until crispy. Let it drain on paper towels, then crumble. Olivia’s job is quality control… and somehow bacon always goes missing.
- Blend together the [eggs], [milk], [flour], [salt], and [black pepper] until silky smooth. Olivia loves watching it swirl like a milkshake.
- Carefully remove the hot skillet and add the [butter]. Swirl it around quickly as it bubbles and coats the pan, this is where that crispy golden base begins.
- Immediately pour the batter into the hot skillet. Sprinkle evenly with [cheddar cheese] and [bacon]. Olivia always adds “just one more pinch” of cheese for luck.
- Bake for 18–22 minutes until dramatically puffed and golden brown. Do not open the oven door, trust me, we learned that lesson the hard way.
- Top with fresh [chives], slice into wedges, and serve immediately. It will gently deflate, but the flavor only gets better.
Notes
- For a lighter version, swap bacon for turkey bacon or sausage crumbles.
- For vegetarian, skip bacon and add mushrooms, spinach, or peppers.
- For extra cheesy, mix a little Gruyère into the cheddar.
- Best enjoyed fresh from the oven, but leftovers keep 2 days refrigerated.
- Reheat at 350°F for 8–10 minutes to restore crisp edges.
- Not freezer-friendly due to texture changes.
Nutrition
Serving: 1slice | Calories: 365kcal | Carbohydrates: 22g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 225mg | Sodium: 620mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Calcium: 260mg | Iron: 2.3mg