Savory Cheddar Bacon Dutch Baby
Savory Cheddar Bacon Dutch Baby is a fluffy, golden pancake baked right in the oven, packed with crispy bacon bits and sharp cheddar cheese that melts into every bite. It’s…
Tip: save now, cook later.Savory Cheddar Bacon Dutch Baby is a fluffy, golden pancake baked right in the oven, packed with crispy bacon bits and sharp cheddar cheese that melts into every bite. It’s like breakfast and comfort food rolled into one big, puffy treat that’s perfect any time of day.
I love making this Dutch Baby because it comes together so quickly and looks fancy enough to impress guests, but without any stress. The smell of bacon and cheese baking fills the kitchen, and the edges rise up all crispy and delicious—trust me, that part is the best. I always make sure to preheat the skillet to get that perfect puff and crispy crust.
My favorite way to enjoy it is straight from the oven with a little sprinkle of fresh herbs or a dollop of sour cream. It’s great for a weekend brunch or a cozy dinner when you want something simple but special. Sometimes, I even add a fried egg on top to make it extra hearty. This recipe always makes me smile and keeps everyone asking for more!
Key Ingredients & Substitutions
Eggs: Eggs are the base of the Dutch baby, giving it structure and that wonderful puff. Use fresh large eggs at room temperature for the best rise.
Milk: Whole milk makes the batter rich and tender. You can substitute with any milk you like, such as almond or oat milk, but the texture might be a bit different.
Flour: All-purpose flour is best here to create a light yet sturdy batter. For a gluten-free version, try a 1:1 gluten-free baking flour.
Butter: Butter adds flavor and helps crisp up the edges. Unsalted butter lets you control the salt in the recipe. If you prefer, ghee or avocado oil can work for a slightly different taste.
Cheddar Cheese: Sharp cheddar provides a bold, tangy flavor that pairs perfectly with bacon. You can switch to gouda or fontina for a milder cheesy taste.
Bacon: Crispy bacon pieces add both flavor and texture. If you want a vegetarian option, try smoked mushrooms or a plant-based bacon alternative.
Chives: Fresh chives give a nice mild onion flavor and a pop of green color. If you don’t have chives, green onions or parsley are good substitutes.
How Do You Get the Dutch Baby to Rise and Stay Puffy?
The puff of the Dutch baby is what makes this dish so impressive but can be tricky. The secret lies in heating the pan and baking it quickly at a high temperature.
- Preheat the skillet: Put your skillet in the oven first to get very hot before adding batter. A hot pan helps the edges crisp and rise dramatically.
- Use room temp ingredients: Eggs and milk at room temperature mix better and create more steam in the oven, which helps the puff.
- Don’t open the oven: Keep the oven door closed while baking to maintain heat and steam, ensuring a good puff.
- Serve immediately: The Dutch baby will start to deflate as it cools, so it’s best enjoyed right away for the puffiest texture.
Equipment You’ll Need
- 10-inch cast iron skillet – it gets super hot and helps the Dutch baby puff up with crispy edges.
- Mixing bowl – big enough to whisk your batter smoothly without spilling.
- Whisk – keeps your batter lump-free and light for a better rise.
- Measuring cups and spoons – to get the ingredients just right for best texture and flavor.
- Spatula – helps remove the Dutch baby from the skillet and serve easily.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or ham for a different meaty touch that still pairs well with cheddar.
- Use gruyere or mozzarella cheese instead of cheddar for a milder, gooier melt.
- Add sautéed spinach or mushrooms for some earthy veggies that complement the savory flavors.
- Mix in fresh herbs like thyme or rosemary instead of chives to change the herb note.
How to Make Savory Cheddar Bacon Dutch Baby?
Ingredients You’ll Need:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked crisp and chopped
- 2 tablespoons fresh chives, finely chopped
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15–20 minutes to bake. It’s quick to make but looks impressive and delicious right out of the oven. You’ll spend time cooking the bacon, whisking the batter, and then baking the Dutch baby until it’s puffed and golden.
Step-by-Step Instructions:
1. Preheat Your Oven and Skillet:
Set your oven to 425°F (220°C). Put a 10-inch cast iron or oven-safe skillet inside to heat up while you prepare the batter. A hot skillet helps create that wonderful puff and crispy crust.
2. Whisk the Batter:
In a mixing bowl, combine the eggs, milk, flour, salt, and pepper. Whisk them together until the batter is smooth with no lumps. Set this aside while you prepare the bacon.
3. Cook the Bacon:
Fry the bacon slices in a skillet over medium heat until crisp. Then chop into bite-sized pieces and drain on paper towels.
4. Prepare the Skillet and Pour Batter:
Carefully remove the hot skillet from the oven. Add the butter and swirl it quickly to melt and coat the pan’s bottom and sides. Pour the batter into the hot skillet, then sprinkle the shredded cheddar cheese evenly on top.
5. Bake the Dutch Baby:
Place the skillet back in the oven and bake for 15 to 20 minutes. You’ll know it’s done when the Dutch baby is puffed up, golden brown, and set around the edges.
6. Add Bacon and Chives:
Take the Dutch baby out of the oven and sprinkle the crispy bacon pieces and chopped chives on top for flavor and color.
7. Serve Immediately:
Cut into wedges and enjoy while it’s warm and fluffy. For extra richness, try adding a spoonful of sour cream or a fried egg on top.
Can I Use Frozen Bacon for This Recipe?
Yes, but make sure to fully thaw and cook the bacon until crispy before chopping. Using thawed bacon helps avoid extra moisture, which can affect the Dutch baby’s texture.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours in advance and keep it covered in the fridge. Just whisk it again briefly before pouring into the hot skillet to ensure it’s smooth and well combined.
How Should I Store Leftovers?
Store any leftover Dutch baby in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to help restore some crispness, but note it won’t be as puffy as freshly baked.
What Can I Substitute for Cheddar Cheese?
You can swap cheddar for other melty cheeses like gouda, gruyere, or mozzarella. Each brings a different flavor, so feel free to experiment based on your taste preferences.