Description
A fluffy, oven-baked Dutch Baby pancake filled with sharp cheddar cheese and crunchy bacon, perfect for brunch or a quick dinner.
Ingredients
Scale
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (room temperature)
- 2 tbsp unsalted butter (melted)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked crisp and crumbled)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (optional)
- 1 tbsp butter (for the skillet)
- Drizzle of honey or hot honey (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet (10–12 inches) inside.
- In a blender, combine the eggs, flour, milk, melted butter, salt, and black pepper. Blend until smooth and slightly frothy, then allow the batter to rest for 5 minutes.
- Carefully remove the hot skillet from the oven, and add 1 tablespoon of butter to coat the bottom.
- Immediately pour the batter into the skillet and sprinkle evenly with shredded cheddar cheese and crumbled bacon.
- Bake for 20–25 minutes or until the edges are puffed and golden brown.
- Once out of the oven, sprinkle with fresh parsley and chives. Drizzle with honey or hot honey if desired, then slice and serve warm.
Notes
For a vegetarian option, replace bacon with sautéed mushrooms or spinach. Can be made gluten-free by using a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg
Keywords: Dutch Baby, Pancakes, Savory, Cheddar Cheese, Bacon, Brunch, Breakfast