Easy Cheddar Bacon Dutch Baby Recipe | Savory Skillet Pancake with Cheese & Bacon
Savory, cheesy, and irresistibly fluffy — this Cheddar Bacon Dutch Baby is a skillet-baked pancake filled with crispy bacon, melted cheddar, and fresh herbs. Perfect for brunch, breakfast-for-dinner, or a cozy weekend treat.
Equipment
- Cast‑iron skillet (10–12 inch)
- Blender or mixing bowl & whisk
- Oven preheated to 425°F (220°C)
- Wooden spoon or spatula
Ingredients
- 3 large eggs (room temperature)
- ½ cup all‑purpose flour (or gluten‑free blend)
- ½ cup milk (room temperature)
- 2 tbsp butter
- ½ cup sharp cheddar, freshly grated
- 4 slices bacon, cooked and crumbled
- 1 tsp fresh chives or thyme
- ¼ tsp black pepper
- Optional toppings: sour cream, hot sauce, caramelized onions
Instructions
- Preheat oven to 425°F (220°C). Place cast‑iron skillet inside to heat.
- In a blender, combine eggs, flour, milk, and a pinch of salt. Blend until smooth and frothy.
- Carefully remove hot skillet from oven. Add butter and swirl until melted.
- Pour batter into skillet. Sprinkle cheddar and bacon evenly over the top.
- Bake for 20–25 minutes until puffed and golden brown. Do not open the oven door during baking.
- Remove from oven, garnish with herbs, and serve immediately, sliced into wedges.
Notes
- Make‑ahead: Batter can be prepared up to 24 hours in advance.
- Storage: Refrigerate leftovers for 1–2 days.
- Reheating: Warm in oven at 325°F for crispness. Avoid microwaving—texture becomes rubbery.
- Common mistakes: Cold skillet prevents puffing; overmixing batter creates dense texture.
- Variations: Try cheddar & jalapeño for spice, bacon & caramelized onion for depth, or spinach & feta for a lighter twist.
- Pairings: Serve with a side salad, sparkling wine, or coffee.