Savory Bacon Dutch Baby with Cheddar Cheese
This bacon Dutch baby with fresh herbs and cheese is savory perfection. You just solved the “What’s for dinner?” dilemma!
A Dutch baby is also sometimes called a German pancake, coming from the word “Deutsch.” Dutch babies are basically oven-baked pancakes, but they puff up on the edges for a beautiful look with a little added drama.
It has a texture like a popover, thanks to the egg content. It’s made from a simple batter of egg, flour, and milk and has a tall, puffed up crispy edge with a custard-like center.
About this bacon Dutch baby
This bacon Dutch baby recipe is perfect for one or for a family, and is easy to customize. We love a sharp cheese and spicy arugula combination. Don’t care for arugula? Spinach is another great way to add a little color and get those veggies in.
While this dish looks fancy, it’s really easy to make. Simply mix up the batter in the blender and bake in a preheated skillet. That’s it! When you pull it out of the oven, you’ll have a beautiful pancake dish that is puffy and golden brown on the edges and slightly sunken in the middle. Garnished with cheese and bright chives, it’s a showstopper for sure.
Dutch babies are a fun and impressive-looking brunch meal (try pairing with a mimosa or a mimosa mocktail!), and it’s easy to make variations, like a vegetarian skillet or a spicy version. These Dutch babies are filling and satisfying , thanks to the eggs and bacon, making them a great lunch or dinner. If you want, you can supplement it with scrambled eggs, more bacon, a fruit salad with poppy seed dressing, or perhaps a mango smoothie.
You’re definitely going to want to add this oven-baked pancake to your menu ASAP. You’ll surely be reaching for this recipe over and over.
What you need
- Dry ingredients: cooked bacon, flour, salt, cheddar cheese
- Wet ingredients: unsalted butter, eggs, and milk
- Garnishes: green onion, chives
How to make it
Preheat oven to 425°F. Heat a large (10-inch) cast iron, or oven-safe skillet over medium heat and cook bacon until just barely crispy. Remove bacon to paper towels to drain. Turn off stove and pour off all but 1 tablespoon of rendered bacon fat.
Add the butter to the skillet and allow to melt while you make the pancake batter.
To a high-speed blender, add the eggs, milk, flour, salt, and ¼ cup cheese. Blend until well blended, scraping down sides as needed.
Pour batter into skillet.
Top with ¼ cup of cheese, and crumble the bacon over the top. Place in oven.
Bake for 16 to 18 minutes, or until pancake is puffed up and brown around edges.
Sprinkle remaining cheese on top and garnish with onions and/or chives. Serve warm.
How to make this recipe your own
- You can use any cheese and herbs that you prefer. Red onion and cheddar cheese are delicious, as is chives and grated parmesan. If you have extra time, you can blister a few cherry tomatoes on the stove in balsamic and garlic, and then add the tomato mixture over top of your cooked Dutch baby. Chopped chives and basil will complete the flavor profile, or try crumbled soft cheeses, like chevre.
- Another great flavor combination is arugula and parmesan. Add them on top of your cooked bacon Dutch baby after it comes out of the oven.
- You can also sub any cooked meat for the bacon. Deli ham is a simple substitution, or frozen sausage links. Simply chop your meat into bite-sized pieces.
- You can easily divide this Dutch baby by putting different toppings on different parts of the dish before you bake it. For example, you can sprinkle the bacon on half only.
- Double up on the bacon and top the Dutch baby with spoonfuls of bacon jam. Yum!
Storage Suggestions
Store leftovers in the fridge for up to 5 days.
Reheating Tips
Reheat slices in the microwave in 30 second intervals until heated through.
More Dutch baby recipes
Get the Recipe: Savory Bacon Dutch Baby with Cheddar Cheese
Ingredients
- 4 strips of bacon
- 2 tablespoons unsalted butter
- 4 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup shredded cheddar cheese, divided
- chopped green onion or chives for garnish
Instructions
- Preheat oven to 425°F.
- Heat a large (10-inch) cast iron, or oven-safe, skillet over medium heat and cook bacon until just barely crispy. Remove bacon to paper towels to drain. Turn off stove and pour off all but 1 tablespoon of rendered bacon fat.
- Add the butter to the skillet and allow to melt while you make the pancake batter.
- To a high-speed blender, add the eggs, milk, flour, salt, and ¼ cup cheese. Blend until well blended, scraping down sides aas needed.
- Pour batter into skillet. Top with ¼ cup of cheese, and crumble the bacon over the top. Place in oven.
- Bake for 16 to 18 minutes, or until pancake is puffed up and brown around edges.
- Sprinkle remaining cheese on top and garnish with onions and/or chives. Serve warm.
Notes
- You can use any cheese and herbs that you prefer.
- Another great flavor combination is arugula and parmesan. Add them on top of your cooked Dutch baby after it comes out of the oven.
- You can also sub any cooked meat for the bacon. Deli ham makes a really simple substitution, as does frozen sausage links. Simply chop your meat into bite-sized pieces.
- Store leftovers in the fridge for up to 5 days.
- Reheat slices in the microwave in 30 second intervals until heated through.