This Savory Cheddar & Bacon Dutch Baby is a fluffy, golden puffed pancake baked in a cast-iron skillet, infused with sharp cheddar cheese, crispy bacon, and fresh herbs. It makes a delightful treat for brunch or a savory breakfast, offering a perfect balance of cheesy, smoky, and slightly sweet flavors when drizzled with honey or hot honey.
Total Time:35 minutes
Yield:4 servings
Ingredients
Batter
3 large eggs (room temperature)
½ cup all-purpose flour
½ cup whole milk (room temperature)
2 tbsp unsalted butter (melted)
½ tsp salt
¼ tsp black pepper
Toppings
1 cup shredded sharp cheddar cheese
4 slices bacon (cooked crisp and crumbled)
2 tbsp fresh parsley (chopped)
1 tbsp chives (optional)
For Cooking and Serving
1 tbsp butter (for the skillet)
Drizzle of honey or hot honey (optional, for serving)
Instructions
Preheat Skillet: Place a 10–12 inch cast-iron skillet in the oven and preheat the oven to 425°F (220°C), allowing the skillet to get very hot.
Prepare Batter: In a blender, combine the eggs, flour, milk, melted butter, salt, and black pepper. Blend until the mixture is smooth and slightly frothy. Let the batter rest for 5 minutes to improve texture.
Coat Skillet: Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl it around the skillet to coat the surface evenly to prevent sticking and add flavor.
Pour Batter and Add Toppings: Immediately pour the batter into the hot skillet. Evenly sprinkle the shredded sharp cheddar cheese and crisp crumbled bacon over the batter.
Bake: Return the skillet to the oven and bake the Dutch baby for 25 minutes until it is puffed up and golden brown around the edges.
Garnish and Serve: Once baked, sprinkle freshly chopped parsley and optional chives on top. For an added sweet-savory contrast, drizzle with honey or hot honey. Slice and serve warm directly from the skillet.
Notes
Ensure eggs and milk are at room temperature for a better rise and texture.
Using a cast-iron skillet is crucial for even heating and optimal puffing.
Letting the batter rest allows gluten to relax and improves the Dutch baby’s texture.
Optional honey drizzle adds a balanced sweetness that complements the savory ingredients.
You can substitute the bacon with turkey bacon or vegetarian bacon if preferred.
If you don’t have a blender, whisk the batter vigorously by hand until smooth and frothy.
