Name: Savory Cheddar & Bacon Dutch Baby Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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)

If you’re craving something that’s equal parts impressive and easy to whip up, I’ve got you covered with a fan-freaking-tastic Savory Cheddar & Bacon Dutch Baby Recipe. It’s like breakfast, brunch, and dinner had the most delicious baby ever—crispy edges, fluffy middle, gooey cheese, and smoky bacon all in one skillet. Stick around because you’ll want to make this over and over once you get a taste!

❣️

Why You’ll Love This Recipe

Simple Yet Stunning: It comes together quickly but looks like you’ve spent hours in the kitchen.
Flavor-Packed: Sharp cheddar and crispy bacon give you that perfect savory punch in every bite.
Universal Crowd-Pleaser: Whether it’s brunch with friends or a cozy solo meal, it hits the spot every time.
Versatile and Creative: You can easily customize with herbs, toppings, or even a drizzle of honey for a sweet-savory balance.

Savory Cheddar & Bacon Dutch Baby, savory Dutch baby pancake, bacon and cheddar breakfast, easy brunch recipes, crispy bacon skillet dish - The image shows a close-up of a thick, golden-brown baked dish in a black cast iron pan. The dish has a puffy, browned crust as its first outer layer, with a soft, creamy inside layer filled with melted cheese, green herbs, and small pieces of crispy bacon scattered throughout. A slice is being lifted with a silver spatula, showing stretchy melted cheese pulling from the main portion. A stream of golden syrup is being poured onto the slice from above. The pan rests on a white marbled surface with blurred white plates in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Savory Cheddar & Bacon Dutch Baby Recipe relies on a handful of simple ingredients that marry beautifully—eggs and flour create that soufflé-esque puff, while cheddar and bacon add layers of irresistibly smoky richness. Choosing fresh, room-temperature eggs and sharp cheddar really makes a difference!

Savory Cheddar & Bacon Dutch Baby, savory Dutch baby pancake, bacon and cheddar breakfast, easy brunch recipes, crispy bacon skillet dish - Flat lay of cracked brown eggs with smooth shells, a small mound of all-purpose flour, a glass of creamy whole milk, a pat of melted golden butter, sharp shredded cheddar cheese in a neat pile, crispy crumbled bacon strips scattered artistically, fresh bright green chopped parsley, and slender green chives arranged gracefully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The backbone of the batter, eggs give the Dutch Baby its amazing rise and custardy texture.
All-purpose flour: Provides just enough structure without weighing things down.
Whole milk: Adds creaminess and helps loosen the batter for a smooth pour.
Unsalted butter: Melted for richness in the batter, plus extra to coat the skillet for crispy edges.
Salt & black pepper: Essential to balance flavors and give a little kick.
Sharp cheddar cheese: Packs bold, tangy flavor that melts beautifully into the Dutch Baby.
Bacon: Crispy, smoky, and crumbled—this elevates the dish to a whole new level of delicious.
Fresh parsley: Adds a pop of color and fresh herbal note.
Chives: Optional but fantastic for a subtle onion-y zing.
Honey or hot honey: A little drizzle post-bake gives an unexpected sweet-savory contrast that you’ll fall in love with.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the joys of this Savory Cheddar & Bacon Dutch Baby Recipe is how easy it is to customize to your taste. Whether you want to add different cheeses, swap the bacon for sausage, or sneak in some veggies, it adapts beautifully to what you have on hand.

Variation: I love swapping sharp cheddar for smoked gouda sometimes; it adds a lovely smoky depth. You could even add sautéed mushrooms or spinach for some green goodness.
Dietary swaps: Use a dairy-free milk and vegan cheese to make it plant-based, or gluten-free flour to suit your needs.
Seasonal changes: Fresh herbs like thyme or rosemary in the spring and fall work wonderfully here.

Step-by-Step: How I Make Savory Cheddar & Bacon Dutch Baby Recipe

Step 1: Preheat and Prep Your Skillet

First things first: pop your cast-iron skillet into the oven and preheat it to 425°F (220°C). Yes, the skillet gets hot—this heat is what helps create that super puffy, crispy Dutch Baby edge we all love. Don’t skip this step or you might end up with a sad, flat pancake.

Step 2: Blend the Batter to Perfection

Next, toss eggs, flour, whole milk, melted butter, salt, and pepper into your blender. Blend until you get a smooth, slightly frothy batter—this aeration adds to the fluffiness. Let it rest for about 5 minutes; it gives the flour a little time to hydrate and improves texture.

Step 3: Butter Your Hot Skillet and Pour Batter

Carefully remove your blistering-hot skillet from the oven—it’ll be intense, so grab oven mitts! Add 1 tablespoon of butter and swirl it around so it melts evenly and coats every part of the pan. Immediately pour your batter in. This searing heat start helps the Dutch Baby puff up beautifully.

Step 4: Add Cheese and Bacon, then Bake

Sprinkle shredded sharp cheddar cheese evenly over the batter, then scatter the crumbled crisp bacon on top. Slide the skillet back into the oven and bake for 20–25 minutes until the Dutch Baby is puffed, golden brown on the edges, and set in the middle. Resist the urge to open the oven during baking, or it might deflate!

Step 5: Garnish and Serve

Once out of the oven, sprinkle with fresh parsley and chives for a burst of color and fresh herb flavor. If you’re feeling adventurous, drizzle a bit of honey or hot honey for a sweet-spicy contrast that I swear will make your taste buds sing. Slice it up and serve immediately—this baby is best enjoyed warm and fresh.

👨‍🍳

Pro Tips for Making Savory Cheddar & Bacon Dutch Baby Recipe

Use Room Temperature Eggs and Milk: Cold eggs or milk can make the batter clump—let them sit out for 15 to 20 minutes before blending.
Don’t Overblend: Blend just until smooth and frothy; overblending can lead to a dense Dutch Baby.
Cast Iron is Key: Using a hot cast-iron skillet creates those crispy edges and helps the batter puff perfectly—don’t substitute with a cold or non-stick pan.
Serve Immediately: Dutch Babies deflate quickly, so enjoy it fresh out of the oven for the best texture and puff.

How to Serve Savory Cheddar & Bacon Dutch Baby Recipe

Savory Cheddar & Bacon Dutch Baby, savory Dutch baby pancake, bacon and cheddar breakfast, easy brunch recipes, crispy bacon skillet dish - A thick, golden-brown puffed crust surrounds a creamy inside filled with melted cheese, chopped bacon, and green herbs. A woman's hand is lifting one square piece with a shiny metal spatula, showing the melted cheese stretching as it pulls away from the pan. The dish is served in a black cast iron pan sitting on a white marbled surface. The cheese in the inside layer looks soft and gooey, mixed with small bits of crispy bacon and specks of green herbs, while the crust is puffy and browned on the edges, giving it a crispy look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about fresh herbs here—parsley and chives bring brightness and color that balances the richness. A light drizzle of honey or my favorite hot honey adds an unexpected but delightful sweet heat that’s become my signature touch. If you want a bit of tang, a dollop of sour cream or crème fraîche works wonders, too.

Side Dishes

This dish stands beautifully on its own, but I often pair it with a simple arugula salad tossed with lemon vinaigrette or roasted seasonal veggies to round out the meal. If it’s brunch, a side of fresh fruit or some light sautéed greens complements the savoriness perfectly.

Creative Ways to Present

For a special brunch, I’ve served this Dutch Baby straight in the skillet placed on a wooden board—super rustic and charming. You could also slice it into individual squares and serve on cute plates with tiny bowls of hot honey or herb butters for guests to customize. It’s always a hit at holiday breakfasts!

Make Ahead and Storage

Storing Leftovers

Leftovers are best stored in an airtight container in the refrigerator for up to 2 days. While the puff won’t be as tall the next day, the flavor still shines through—a quick reheat brings it back nicely.

Freezing

I don’t usually freeze Dutch Babies because they lose their crispness, but if you want to try, wrap slices tightly in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, use a 350°F (175°C) oven and warm slices for about 5-7 minutes on a baking sheet—this helps keep some of the crisp texture. Avoid microwaving if you can, as it tends to make the Dutch Baby soggy.

FAQs

What is a Dutch Baby and how is it different from a pancake?

A Dutch Baby is a baked pancake that’s puffier and more custardy than your typical skillet pancake. It’s baked in a very hot pan, causing it to rise dramatically and develop crisp edges with a light, airy center. Unlike flat pancakes, it has that souffle-like texture and impressive presentation.
Can I make this recipe without a cast-iron skillet?

While a cast-iron skillet is ideal for even heat distribution and crisp edges, you can use an oven-safe non-stick or stainless steel skillet. Just make sure it’s preheated thoroughly to help the batter puff up. The texture might differ slightly, but it will still be delicious.
Can I add vegetables to the Savory Cheddar & Bacon Dutch Baby?

Absolutely! Lightly sautéed spinach, mushrooms, or bell peppers fold in nicely. Just make sure they’re cooked and drained well to avoid extra moisture, which can make the Dutch Baby soggy.
How do I prevent my Dutch Baby from deflating?

Don’t open the oven door while it’s baking—that lets heat escape and causes deflation. Also, serve it immediately after baking to enjoy it at its puffiest. Once out of the oven, it naturally falls a bit as it cools.

Final Thoughts

This Savory Cheddar & Bacon Dutch Baby Recipe has become one of my all-time favorites when I want to impress without stress. It never fails to wow guests or make me feel like I’m treating myself, all while being straightforward enough to throw together on a busy morning. Trust me, once you make it, you’ll be adding it to your regular rotation—give it a try and see how it brings a little extra joy to your kitchen!