Description
Crispy, cheesy, and loaded with smoky bacon, this Cheddar & Bacon Dutch Baby is the ultimate savory twist on a classic oven pancake. Perfect for brunch, lunch, or breakfast-for-dinner!
Ingredients
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 2 tablespoons unsalted butter
- ½ cup sharp cheddar cheese, shredded
- 3 slices thick-cut bacon, cooked and crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: chopped chives or parsley for garnish
Instructions
- Preheat oven: Set your oven to 425°F (220°C) and place a 10–12-inch cast iron skillet inside to heat.
- Cook bacon: Fry bacon until crispy, then drain and crumble.
- Prepare batter: In a blender, combine eggs, milk, flour, salt, and pepper. Blend until smooth and slightly frothy.
- Melt butter: Remove the hot skillet from the oven, add butter, and swirl to coat.
- Assemble: Pour the batter into the hot skillet, sprinkle cheddar and bacon evenly over the top.
- Bake: Return skillet to oven and bake for 20–25 minutes, until puffed and golden brown.
- Serve: Top with fresh herbs and serve warm straight from the skillet.
Notes
- For the best rise, make sure your oven and skillet are fully preheated before adding the batter.
- Freshly grated cheddar melts smoother than pre-shredded cheese.
- Don’t open the oven door while baking — the steam inside is what gives your Dutch baby its height.
- Add a spoonful of bacon fat to the butter for an extra savory kick.
- Serve immediately after baking; it will deflate slightly as it cools (and that’s totally normal!).
- Prep Time: 10 minutes
- Cook Time: 25 minutes