This Cheddar Bacon Dutch Baby is a puffy, savory skillet pancake that browns at the edges and stays tender in the middle. It smells of warm butter and crisp bacon, with melted cheddar adding a sharp, creamy bite. It comes together fast and makes a cozy weekend brunch or a special weeknight dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 485 kcal
- Protein: 26 g
- Carbohydrates: 27 g
- Fat: 30 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 850 mg
Why Make This Cheddar Bacon Dutch Baby
This dish is quick, dramatic, and comforting. The oven does the work: the batter puffs up into tall, golden edges while the center stays tender. Sharp cheddar melts into pockets of savory richness and crumbled bacon adds crisp texture and smoky flavor. It smells amazing while baking and looks impressive on the table. Make it for brunch guests, a lazy weekend breakfast, or to upgrade simple weeknight proteins.
(If you enjoy bold cheddar flavors, you might also like a hearty skillet chili — try this related recipe for contrast: 35-minute white cheddar apple chicken chili.)
How to Make Cheddar Bacon Dutch Baby
This recipe uses a simple blender batter and a hot skillet to create tall, puffed edges. Work quickly once the batter hits the hot pan so the lift is highest. Use a 10-12 inch cast-iron skillet for best results.
Ingredients:
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 2 tablespoons unsalted butter
Directions:
Step 1: Preparation
Preheat the oven to 425°F (220°C). Cook the bacon until crisp, drain on paper towels, and crumble. Measure and shred the cheddar. Place the cast-iron skillet in the oven to heat for a few minutes while you mix the batter.
Step 2: Mixing
In a blender, combine the 6 eggs, 1 cup milk, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and slightly frothy, about 20–30 seconds. Scrape down the blender sides if needed.
Step 3: Cooking
Remove the hot skillet from the oven using oven mitts. Melt 2 tablespoons unsalted butter in the skillet over medium heat on the stove just until it foams. Immediately pour the batter into the hot skillet so it sizzles. Scatter shredded cheddar and crumbled bacon evenly over the top.
Step 4: Finishing
Transfer the skillet to the oven and bake for 20–25 minutes, or until the Dutch baby is puffed, golden brown on the edges, and set in the center. Remove from the oven — the center will deflate slightly as it cools. Serve immediately, garnished with fresh herbs or extra cheese if you like.
How to Serve Cheddar Bacon Dutch Baby
Serve hot from the skillet so the edges stay crisp. Cut into wedges and plate with:
- A simple green salad for contrast.
- A poached or fried egg on top for extra richness.
- A light drizzle of maple syrup if you like sweet-savory contrasts.
Garnish with chopped chives or parsley for color and fresh flavor. This dish works for brunch, a casual dinner, or a party appetizer cut into small wedges.
How to Store Cheddar Bacon Dutch Baby
- Refrigerate: Cool completely, then wrap tightly with plastic wrap or place in an airtight container. Keep up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes to restore crisp edges. Avoid the microwave if you want to keep texture.
- Freeze: You can freeze individual slices wrapped well for up to 1 month. Reheat from frozen in a 350°F oven for 12–15 minutes.
Expert Tips for Perfect Cheddar Bacon Dutch Baby
- Use a hot skillet: Heating the pan before adding batter gives the best rise and crisp edges.
- Blend until smooth: A smooth batter traps air and helps the Dutch baby puff.
- Don’t open the oven: Avoid checking early; rapid temperature changes can affect lift.
- Use full-fat milk for richer flavor and better texture.
- Crisp the bacon well. Chewy bacon will soften in the oven and lose contrast with the custard center.
- If you want extra puff, let the batter rest 10 minutes before pouring to relax the gluten for a more tender center.
Delicious Variations
- Mushroom & Swiss: Sauté sliced mushrooms in the skillet before adding batter, then top with Swiss cheese.
- Herb and Goat Cheese: Add chopped fresh herbs (thyme, chives) and dollops of goat cheese instead of cheddar.
- Spicy Jalapeño Cheddar: Mix diced jalapeño into the batter for heat and use pepper jack cheese.
- Vegetarian: Omit bacon and add caramelized onions and roasted red peppers.
- Breakfast Fold: Top with smoked salmon, crème fraîche, and dill for a fancy brunch.
Frequently Asked Questions
Q: What size skillet should I use?
A: A 10- to 12-inch cast-iron skillet works best. Smaller pans will make a thicker Dutch baby and may need a slightly longer bake.
Q: Can I make the batter ahead of time?
A: Yes. Make the batter and refrigerate for up to 24 hours. Bring it back to room temperature and give it a quick blend before using. A short rest helps texture.
Q: Why does my Dutch baby deflate after baking?
A: It’s normal. The Dutch baby puffs from steam in the hot oven and will collapse slightly as it cools. It still tastes great.
Q: Can I use a different cheese?
A: Yes. Cheddar adds sharpness, but Gruyère, Swiss, pepper jack, or a mix work well. Use about 4 ounces total.
Q: Is this recipe gluten-free?
A: Not as written. You can try a 1:1 gluten-free flour blend, but texture may change. Let the batter rest a bit longer to hydrate the flour.
Q: Can I skip the salt or use less?
A: Yes. Reduce or omit the added salt if your bacon or cheese is very salty. Taste as you go.
Q: Can I freeze leftovers?
A: Yes. Wrap slices tightly and freeze up to a month. Reheat in a 350°F oven for best texture.
Conclusion
This Cheddar Bacon Dutch Baby is an easy, show-stopping skillet dish with tall, golden edges, melty cheddar, and crispy bacon. It’s simple to make and full of savory aroma and texture — perfect for brunch or a cozy dinner. For another take on a savory Dutch baby with similar flavors, see this Savory Bacon Dutch Baby with Cheddar Cheese recipe: Savory Bacon Dutch Baby with Cheddar Cheese • Pancake Recipes. Enjoy baking — the puff is part of the fun!
Print
Cheddar Bacon Dutch Baby
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A puffy, savory skillet pancake with crispy bacon and melted cheddar, perfect for brunch or a cozy weeknight dinner.
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C). Cook the bacon until crisp, drain on paper towels, and crumble. Measure and shred the cheddar. Place the cast-iron skillet in the oven to heat.
- In a blender, combine eggs, milk, flour, salt, and black pepper. Blend until smooth and slightly frothy, about 20-30 seconds.
- Remove the hot skillet from the oven. Melt unsalted butter in the skillet over medium heat until foamy. Pour the batter into the hot skillet so it sizzles. Scatter cheddar and crumbled bacon over the top.
- Transfer the skillet to the oven and bake for 20-25 minutes, until puffed and golden brown. Serve immediately.
Notes
Serve with a simple green salad, topped with a poached egg for extra richness, or a drizzle of maple syrup for a sweet-savory contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 225mg
