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Savory Cheddar & Bacon Dutch Baby

A dramatic, puffy skillet pancake loaded with melted cheddar cheese and crispy bacon, finished with a sweet maple drizzle.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 4 eggs large, room temperature
  • 0.75 cup all-purpose flour
  • 0.75 cup whole milk room temperature
  • 3 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 6 strips bacon cooked and chopped
  • 1 cup cheddar cheese shredded
  • 2 tbsp fresh parsley chopped
  • 2 tbsp maple syrup or hot honey, for serving

Equipment

  • Cast Iron Skillet (10 or 12 inch)
  • Blender
  • Frying Pan (for bacon)

Method
 

  1. Preheat oven to 425°F (220°C). Place cast iron skillet in oven to heat up.
  2. Cook bacon in a separate pan until crispy. Chop into bits.
  3. In a blender, combine eggs, flour, milk, salt, and pepper. Blend until smooth and frothy.
  4. Carefully remove hot skillet from oven. Add butter and swirl to melt.
  5. Immediately pour batter into skillet. Bake for 18-20 minutes until puffed and golden. Do not open oven door.
  6. In the last minute of baking, sprinkle cheese and half the bacon on top to melt.
  7. Remove from oven. Top with herbs and remaining bacon. Drizzle with syrup and serve immediately.

Notes

Ensure ingredients are at room temperature for maximum puff.