Name: Cheddar Bacon Dutch Baby
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 3 large Eggs (Room temperature helps with rise, but cold eggs still work.); 3/4 cup Milk (Whole milk is best for richness. Use 2% if needed.); 1/2 cup All-purpose flour (You can try a 1:1 gluten-free blend if needed.); 2 tablespoons Butter (Real butter gives flavor and color.); 4-6 slices Bacon (Cooked and chopped. Turkey bacon works, though it is less fatty.); 1 cup Sharp cheddar, grated (Sharp or extra sharp gives the best flavor. Gouda, Gruyère, or pepper jack are great alternatives.); 1/4 teaspoon Salt (Go light on salt if your bacon is super salty.); to taste none Black pepper (Add more for a stronger flavor.); to taste none Chives or scallions (For a fresh finish on top.)

Cheddar Bacon Dutch Baby A Savory & Hearty Brunch. If your weekends feel like a tug-of-war between craving something cozy and not wanting to babysit a skillet, you’re in the right spot. This is the brunch recipe I make when I want big flavor with very little fuss. It puffs up dramatically, smells like a warm bakery, and tastes like a cheesy bacon cloud. Best part? The oven does the heavy lifting while you sip coffee and set the table. I’ll walk you through everything so you can nail it on the first try.

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What is a Dutch baby pancake?

A Dutch baby is an oven-baked pancake that rises tall around the edges and stays custardy in the center. Think of it like a giant popover or Yorkshire pudding that you get to slice like pizza. No flipping, no fussing, just whisk, pour, and bake. The magic happens when a thin batter hits a hot buttery pan, creating that dramatic puff and crisp exterior. This version swaps the usual sweet toppings for savory goodness. Cheddar and bacon bring salty, melty, brunchy vibes, and a little black pepper wakes it all up.

Here’s why I love the Cheddar Bacon Dutch Baby so much. It’s fast. The batter comes together in 2 minutes, and the bacon can crisp up while the oven heats. It’s flexible. You can sneak in herbs, veggies, or even swap the cheese. And it’s a crowd-pleaser. People never expect a pancake to come out of the oven looking like a golden bowl of deliciousness.

“I made this for my parents and my dad said it tasted like the best parts of a bacon, egg, and cheese packed into a puffy pancake. We ate the whole thing in ten minutes.”

Pro tip: use a cast iron skillet if you have one. Cast iron holds heat beautifully, which gives the Dutch baby that dramatic rise and crispy edge. A metal cake pan works too, but preheat it well and don’t skimp on the butter.

How to make this savory pancake recipe?

Let’s keep it simple and make sure it turns out perfect. This Cheddar Bacon Dutch Baby is a one-bowl batter, a hot pan, and a quick bake. The flavor comes from three things: salty bacon bits, sharp cheddar, and a little hit of pepper and chives.

Pan and oven prep

Preheat your oven to 425°F with the skillet inside. You want the pan hot before the batter goes in. While the oven heats, cook 4 to 6 slices of bacon until crisp. Drain on paper towels and chop. When the oven is ready, carefully pull out the hot pan, drop in 2 tablespoons of butter, and swirl it around until it melts and foams. That sizzling butter is what helps the batter bloom.

Batter tips

Whisk 3 large eggs until frothy. Add 3/4 cup milk, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and a few grinds of black pepper. Whisk until smooth. A few small bubbles are fine. Stir in 1 cup grated sharp cheddar and most of the bacon, saving a little for the top. If you want extra lift, let the batter rest for 5 minutes while the butter heats in the pan.

Pour the batter into the hot buttery skillet, sprinkle the remaining bacon and a pinch of cheddar on top, and slide it right into the oven. Don’t open the oven door while it bakes. The steam inside needs to do its thing.

Cook time and cues

Bake 16 to 18 minutes until the sides are puffed and deep golden and the center is set but still soft. It will deflate a bit as it cools, which is normal and part of its charm. Scatter chopped chives over the top, add a little more pepper, and serve right away while it’s at peak puff and crisp.

Key things to remember: a hot pan, room temperature eggs if possible, and a steady oven. Those three details will give you a light interior and crisp edges. It’s simple, but the results feel fancy.

Ingredients and substitutions

Here’s exactly what you’ll need to make a reliable, flavorful Cheddar Bacon Dutch Baby. I’ll include easy swaps so you can work with what you have.

Eggs: 3 large. Room temp helps with rise, but cold eggs still work.
Milk: 3/4 cup. Whole milk is best for richness. Use 2% if needed.
Flour: 1/2 cup all-purpose. You can try a 1:1 gluten-free blend if needed.
Butter: 2 tablespoons for the pan. Real butter gives flavor and color.
Bacon: 4 to 6 slices, cooked and chopped. Turkey bacon works, though it is less fatty, so use a bit more butter.
Cheddar: 1 cup, grated. Sharp or extra sharp gives the best flavor. Gouda, Gruyère, or pepper jack are great alternatives.
Salt and pepper: Go light on salt if your bacon is super salty.
Chives or scallions: For a fresh finish on top.

Swaps for dietary needs

Gluten-free: use a 1:1 gluten-free flour blend. Dairy-light: try half milk and half unsweetened almond milk, and use a flavorful cheese like aged cheddar to compensate. Vegetarian: skip the bacon and add sautéed mushrooms, caramelized onions, or roasted cherry tomatoes. Lower sodium: use low-sodium bacon and reduce added salt.

Heads up: The cheese makes the pancake more tender in the middle, which is part of the appeal. If you want it a bit firmer, reduce the cheese by a quarter cup or bake 1 to 2 minutes longer.

Serving suggestions

Once your Cheddar Bacon Dutch Baby lands on the table, you’ve basically won brunch. Here’s how I like to serve it so it feels like a full meal without extra work.

Bright and fresh: Add a handful of arugula tossed with lemon and olive oil right on top.
Egg it up: Slide a jammy fried egg or a soft-poached egg over each slice.
Sauce swirl: A spoonful of Greek yogurt or crème fraîche with chives is perfect.
Fruit on the side: Berries or sliced oranges cut through the richness.
Morning drinks: If you want something cozy, pair it with a creamy coffee moment like this cappuccino and cake idea. Craving lighter and fresh? A glass of this crisp cleanse green juice is awesome with the salty bacon and cheese.

For serving, slice into wedges like pizza. A 10-inch skillet feeds two very hungry folks or four people with sides. If you’re feeding a crowd, bake two skillets at once and rotate them halfway for even browning.

Variations

Once you’ve made the classic Cheddar Bacon Dutch Baby, have fun with it. It’s a friendly base that takes on flavors easily.

Veggie-packed: Fold in a handful of sautéed mushrooms, spinach, or bell peppers. Keep veggies dry so they don’t weigh down the batter.

Spicy kick: Add a pinch of smoked paprika or red pepper flakes. Pepper jack cheese is a great swap for cheddar if you like heat.

Herb garden: Chives, dill, or thyme are tasty. Add herbs to the batter and also sprinkle on top after baking.

Breakfast sausage version: Swap bacon for crumbled cooked breakfast sausage. Same amounts and same method.

Simple sweet twist: Skip bacon and pepper, use Gruyère and add pear slices and a drizzle of honey after baking for a sweet-savory version.

Want to balance a rich brunch with something fresh? Keep a pitcher of green juice on the table. The contrast makes each bite pop even more.

Common Questions

How do I keep it from deflating? It will deflate a little as it cools, which is normal. Serve immediately for maximum puff. Make sure the pan is hot and the oven stays closed during baking.

Can I make the batter ahead? Yes. Mix the batter up to 24 hours ahead and keep it in the fridge. Whisk quickly before pouring into the hot pan, then add cheese and bacon.

What if I don’t have a cast iron skillet? Use a metal cake pan or oven-safe skillet. Preheat it just like cast iron and add butter to coat before pouring in the batter.

How do I reheat leftovers? Reheat slices in a 350°F oven for about 8 minutes until warm and lightly crisped. The microwave works but softens the edges.

Can I freeze it? I don’t recommend it. It loses its texture. It’s best fresh or reheated within a day.

A cozy finish for a weekend-worthy brunch

Now you’ve got everything you need to make a Cheddar Bacon Dutch Baby that’s puffy, cheesy, and totally satisfying. Keep the pan hot, whisk the batter smooth, and serve it right away for that dramatic golden rise. If you want more inspiration, I love how this recipe builds on savory vibes with sausage and tomatoes here: First Breakfast: Savoury Dutch Baby with Tomatoes, Sausages, and …. And the mix of kale, bacon, and aged cheddar is another level, as shown by Bacon Dutch Baby – Seasons and Suppers. Ready to bake? Pop that skillet in the oven, gather your toppings, and enjoy a brunch that honestly feels special without being complicated.