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Savory Cheddar & Bacon Dutch Baby Recipe

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4.7 from 7 reviews

This savory cheddar and bacon Dutch baby is a delightful, fluffy skillet pancake that combines sharp cheddar cheese, crispy bacon, and fresh herbs for a perfect breakfast or brunch treat. Baked to golden perfection, it’s easy to make and irresistibly delicious with an optional drizzle of honey for a sweet-savory twist.

Ingredients

Scale

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 the Skillet

  • 1 tbsp butter (for the skillet)

Serving (Optional)

  • Drizzle of honey or hot honey (optional, for serving)

Instructions

  1. 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 skillet is hot and ready for the batter.
  2. Prepare the Batter: In a blender, combine the eggs, all-purpose flour, whole milk, melted butter, salt, and black pepper. Blend until the mixture is smooth and slightly frothy, then let it rest for 5 minutes to improve texture.
  3. Butter the Skillet: Carefully remove the hot skillet from the oven using oven mitts, add 1 tablespoon of butter to it, and swirl the skillet to coat the bottom and sides evenly.
  4. Pour Batter and Add Toppings: Immediately pour the batter into the buttered hot skillet. Sprinkle the shredded sharp cheddar cheese and crumbled crispy bacon evenly over the batter to allow them to meld during baking.
  5. Bake: Place the skillet back into the oven and bake for 25 minutes until the Dutch baby is puffed up and golden brown around the edges.
  6. Add Fresh Herbs and Serve: Remove from the oven and sprinkle with chopped fresh parsley and optional chives for a fresh note. Optionally drizzle with honey or hot honey for a sweet and savory flavor contrast.
  7. Slice and Serve Warm: Slice the Dutch baby and serve warm directly from the skillet for a comforting and satisfying dish.

Notes

  • Using a cast-iron skillet is essential to achieve the classic puffed and crispy edges of a Dutch baby.
  • Make sure eggs and milk are at room temperature to help the batter blend smoothly and rise better.
  • Bacon can be substituted with turkey bacon or a vegetarian bacon alternative for dietary preferences.
  • Do not open the oven during baking to prevent the Dutch baby from collapsing.
  • The drizzle of honey is optional but adds a delightful sweet-savory balance that complements the cheddar and bacon.

Find it online: https://queenrecipe.com/savory-cheddar-and-bacon-dutch-baby-recipe/