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Savory Cheddar & Bacon Dutch Baby

A fluffy, golden savory German pancake baked in cast iron, loaded with melted cheddar cheese and crispy bacon. Perfect for brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Place cast iron skillet in oven and preheat to 425°F (220°C).
  2. Fry bacon in a separate pan until crispy. Drain, crumble, and set aside.
  3. In a blender, combine eggs, milk, flour, salt, and pepper. Blend on high until frothy and smooth.
  4. Carefully remove hot skillet from oven. Add butter and swirl until melted and bubbling.
  5. Pour batter immediately into skillet. Sprinkle half of the bacon and cheese into the center.
  6. Bake for 20-25 minutes until puffed and golden brown. Do not open oven door early.
  7. Top with remaining cheese and bacon during the last minute of baking.
  8. Remove from oven, garnish with parsley, and serve immediately with maple syrup if desired.

Notes

Ingredients must be at room temperature for the pancake to rise properly.