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