Why You’ll Love This Recipe
Crispy on the edges, fluffy in the middle, and packed with rich, cheesy flavor — this Cheddar Bacon Dutch Baby is the ultimate savory breakfast or brunch centerpiece. Think of it as a giant, golden puffed pancake infused with smoky bacon and melted cheddar, perfect for sharing straight from the skillet. The beauty of this recipe lies in its simplicity — a quick batter, a hot pan, and a handful of ingredients create a dish that feels luxurious yet effortless. I made this one Sunday morning with sharp cheddar and crispy thick-cut bacon, and it was an instant favorite — hearty, savory, and incredibly comforting. Whether served with a dollop of sour cream, a sprinkle of herbs, or a drizzle of hot honey, this Dutch baby delivers all the cozy flavor you could want in one skillet.
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Cheddar Bacon Dutch Baby: A Savory Twist on a Breakfast Classic
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
A savory twist on the classic Dutch baby pancake — this Cheddar Bacon Dutch Baby is fluffy, golden, and packed with smoky bacon, sharp cheddar cheese, and herbs. Perfect for breakfast, brunch, or even dinner!
Ingredients
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 4 slices thick-cut bacon, cooked and crumbled
- 1 tbsp chopped fresh chives (plus more for garnish)
- 1/4 tsp smoked paprika (optional)
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or oven-safe pan) inside the oven to heat.
- In a blender, combine eggs, milk, flour, salt, pepper, and smoked paprika (if using). Blend for 20–30 seconds until smooth and frothy. Let the batter rest for 10 minutes.
- Carefully remove the hot skillet from the oven and add butter. Swirl until melted and bubbling.
- Pour the batter into the skillet, then immediately sprinkle cheddar cheese, crumbled bacon, and chives evenly over the top.
- Bake for 18–22 minutes, or until puffed and golden brown on the edges.
- Remove from oven, sprinkle with extra cheese and chives if desired, and serve immediately.
- Slice and enjoy warm, optionally topped with sour cream or a drizzle of hot sauce.
Notes
- The Dutch baby will deflate slightly after baking — this is normal!
- Add caramelized onions or sautéed mushrooms for extra flavor.
- For a spicy kick, use pepper jack cheese instead of cheddar.
- Leftovers can be reheated in the oven at 350°F for 5–7 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs: The foundation of the batter — they create the Dutch baby’s signature puff and custardy texture.
Milk: Use whole milk for richness and a smooth, tender structure.
All-purpose flour: Provides body and helps the Dutch baby hold its airy shape.
Butter: Unsalted butter adds flavor and ensures the batter crisps perfectly in the pan.
Bacon: Thick-cut bacon, cooked until crisp, adds smoky, salty crunch throughout.
Cheddar cheese: Sharp aged cheddar gives depth and tang, melting into gooey pockets of flavor.
Salt and black pepper: Essential seasonings to enhance all the savory notes.
Garlic powder or onion powder (optional): Adds extra umami and warmth to the batter.
Fresh herbs: Chives, thyme, or parsley brighten the dish and balance the richness.
When I made this, I sprinkled in a bit of smoked paprika — it added a beautiful color and a subtle smokiness that paired perfectly with the bacon.
Directions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a blender (or by whisk), combine eggs, milk, flour, salt, pepper, and garlic powder until smooth and lump-free. Let the batter rest for 5–10 minutes — this helps achieve that signature rise.
Cook the bacon in a skillet until crispy, then crumble it into small pieces. Reserve about a tablespoon of bacon fat.
Carefully remove the hot cast-iron pan from the oven. Add the butter and reserved bacon fat, swirling until melted and sizzling. Immediately pour in the batter, then sprinkle the bacon and half the cheddar cheese over the top.
Return the skillet to the oven and bake for 18–20 minutes, or until puffed, golden, and crisp around the edges.
Once baked, sprinkle the remaining cheddar cheese and fresh herbs over the top. Serve immediately — the Dutch baby will deflate slightly as it cools, leaving a soft, custardy center surrounded by crisp, cheesy edges.
It’s perfect as-is or with toppings like sour cream, avocado slices, or a drizzle of hot honey for a sweet-salty contrast.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 3–4 people
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Dutch babies are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness. Avoid microwaving, as it softens the texture.
Variations and Customizations
Loaded Breakfast Dutch Baby
Top with scrambled eggs, extra bacon, and avocado for a full breakfast feast.
Cheddar Chive Delight
Add fresh chives and extra-sharp cheddar directly into the batter for a stronger flavor.
Bacon & Gruyère Dutch Baby
Use Gruyère cheese for a nutty, sophisticated twist.
Spicy Jalapeño Dutch Baby
Add sliced jalapeños or a pinch of chili flakes for heat.
Herb Garden Version
Fold in thyme, rosemary, and parsley for a fragrant, savory variation.
Ham & Swiss Option
Swap bacon for diced ham and cheddar for Swiss cheese — a comforting brunch favorite.
Smoked Salmon Dutch Baby
Top with smoked salmon, cream cheese, and capers for a refined, elegant version.
Sweet-Savory Combo
Drizzle with hot honey or maple syrup for a delicious sweet-meets-savory experience.
Vegetarian Version
Omit bacon and add roasted mushrooms or caramelized onions for umami depth.
Mini Dutch Babies
Make smaller versions in muffin tins or mini cast-iron skillets for individual servings.
FAQs
Why is it called a Dutch baby?
It’s an American creation inspired by German pancakes — “Deutsch” was misheard as “Dutch.”
Why didn’t my Dutch baby puff up?
The skillet may not have been hot enough, or the batter wasn’t blended smoothly.
Can I make it without a cast-iron pan?
Yes, any oven-safe skillet or baking dish will work, though cast iron gives the crispiest edges.
Can I use pre-cooked bacon?
Yes, just warm it briefly before adding to the batter.
Can I make it ahead?
The batter can be made up to 24 hours ahead and refrigerated. Stir before baking.
What cheese melts best?
Sharp cheddar, Gruyère, or fontina all melt beautifully.
Can I add vegetables?
Yes — sautéed spinach, mushrooms, or bell peppers are delicious additions.
How do I serve it?
Cut into wedges and serve directly from the skillet for a rustic presentation.
Can I double the recipe?
Yes, bake in a 12-inch skillet or two smaller pans for larger servings.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend — it puffs up just as beautifully.
Conclusion
Cheddar Bacon Dutch Baby is the perfect balance of comfort and sophistication — an easy, crowd-pleasing dish that feels both rustic and elegant. The crispy edges, soft center, and blend of smoky bacon and sharp cheddar create layers of flavor that make every bite unforgettable. Serve it for brunch, breakfast-for-dinner, or your next special occasion — it’s quick to make, endlessly customizable, and guaranteed to impress anyone at the table. Once you’ve made this savory Dutch baby, it’ll become a go-to favorite for every weekend feast.
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