Go Back

Savory Bacon and Cheese Dutch Baby

A dramatic, puffy oven pancake cooked in a cast iron skillet, loaded with melted cheese and crispy bacon, and finished with a drizzle of maple syrup for the perfect sweet and savory brunch treat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast, Brunch
Cuisine: American, German-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 3 large eggs at room temperature
  • 0.75 cup whole milk at room temperature
  • 0.75 cup all-purpose flour
  • 0.25 tsp salt
  • 0.25 tsp black pepper freshly cracked
Skillet & Toppings
  • 2 tbsp unsalted butter
  • 6-8 strips bacon cooked crispy and chopped
  • 1 cup shredded cheese cheddar, Gruyère, or a blend
  • 1 tbsp fresh herbs chopped parsley or chives, for garnish
  • 2 tbsp maple syrup for drizzling

Equipment

  • 10-inch Cast Iron Skillet
  • Blender or whisk
  • Frying pan (for bacon)

Method
 

  1. Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
  2. While the oven heats, cook the bacon in a separate pan until crispy. Drain, chop, and set aside.
  3. In a blender, combine eggs, milk, flour, salt, and pepper. Blend on high until smooth and frothy, about 1 minute.
  4. Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom and sides as it melts.
  5. Immediately pour the batter into the hot skillet. Top evenly with the shredded cheese and most of the cooked bacon.
  6. Return the skillet to the oven and bake for 18-25 minutes, until puffed and golden brown. Do not open the oven door during the first 15 minutes.
  7. Remove from oven, garnish with remaining bacon and fresh herbs. Slice and serve immediately with a drizzle of syrup.

Notes

For the best puff, ensure your eggs and milk are at room temperature and your skillet is piping hot before adding the batter. Serve immediately as it will deflate quickly.