Cheddar Bacon Dutch Baby has completely transformed my mornings from mundane to magnificent! I still remember the first time I pulled this cheesy, bacon-studded wonder from the oven – the aroma alone was intoxicating. It puffed up like a cloud around the crispy bacon bits and melted cheddar, promising a breakfast that was both comforting and exciting. Forget complicated brunch recipes; this easy cheddar bacon Dutch baby is my new go-to for a delicious weekend treat that’s surprisingly simple to whip up. Let’s get cooking!
Why You’ll Love This Cheddar Bacon Dutch Baby
This isn’t just another breakfast dish; it’s an experience! Get ready to fall in love with this savory Dutch baby recipe for so many reasons:
- Incredibly Easy: Seriously, it comes together in minutes with minimal fuss.
- Impressive Presentation: It puffs up beautifully in the oven, making it a showstopper for brunch.
- Flavor Explosion: The salty bacon, sharp cheddar, and fluffy pancake are a match made in heaven.
- Versatile: Perfect for a quick weeknight dinner, a lazy weekend brunch, or even a light lunch.
- Customizable: Easily adapt this Dutch baby with bacon and cheese to your favorite additions.
- Quick Cook Time: Ready in under 35 minutes from start to finish.
- Comfort Food Bliss: It’s warm, cheesy, and utterly satisfying.
Ingredients for Your Cheddar Bacon Dutch Baby
Gathering these simple items is the first step to making your delicious Cheddar Bacon Dutch Baby. This recipe yields a delightful bacon cheddar pancake that’s perfect for any meal.
- 3 large eggs – room temperature eggs incorporate better for a fluffier pancake
- 1 cup whole milk – provides moisture for the batter
- 1 cup all-purpose flour – the base for our Dutch baby pancake
- 1 teaspoon baking powder – helps the pancake puff up
- 1/2 teaspoon salt – enhances all the savory flavors
- 2 cups shredded cheddar cheese – use sharp cheddar for the best flavor in this cheesy bacon Dutch baby pancake
- 6 slices cooked bacon, crumbled – for that irresistible smoky crunch
- Butter for greasing – essential for preventing sticking and adding richness
How to Make the Perfect Cheddar Bacon Dutch Baby
Making this savory Dutch baby recipe is a breeze, and the results are always spectacular. Follow these simple steps to create a delicious bacon cheddar oven pancake that will impress everyone.
Step 1: Prepare the Skillet and Oven
First things first, let’s get your oven hot! Preheat it to 400°F (200°C). While the oven heats, thoroughly grease a 9-inch oven-safe skillet or baking dish with butter. This step is crucial for that beautiful puff and easy release.
Step 2: Mix the Wet Ingredients
In a large bowl, grab a whisk and combine the 3 large eggs and 1 cup whole milk. Whisk them together until they’re completely blended and look nice and frothy. This ensures a smooth, even batter.
Step 3: Combine Dry Ingredients and Batter
In a separate bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Now, gradually add this dry mixture to your wet ingredients, whisking continuously until you achieve a smooth, lump-free batter. You’re well on your way to a homemade Cheddar Bacon Dutch Baby!
Step 4: Add Cheese and Bacon
It’s time for the stars of the show! Gently stir in 1 1/2 cups of the shredded cheddar cheese and all of the crumbled bacon into the batter. Make sure it’s evenly distributed for cheesy, bacony goodness in every bite of your Dutch baby pancake with bacon and cheddar.
Step 5: Bake to Golden Perfection
Pour your delicious batter into the prepared, hot skillet. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 20-25 minutes, or until the Dutch baby is gloriously puffed up and golden brown around the edges.
Step 6: Serve Your Delicious Creation
Once it’s perfectly puffed and golden, carefully remove your masterpiece from the oven. Serve your delicious Cheddar Bacon Dutch Baby immediately while it’s hot and fluffy!
Pro Tips for the Best Cheddar Bacon Dutch Baby
Elevate your Dutch baby game with these insider tricks for a truly delicious Cheddar Bacon Dutch Baby. These tips guarantee a perfect result every time you whip up this savory Dutch baby recipe.
- Hot Skillet, Hot Oven: Always preheat your oven and skillet thoroughly. A screaming hot environment is key to that dramatic puff.
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. They emulsify better, leading to a smoother batter and a higher rise.
- Don’t Peek Too Soon: Resist the urge to open the oven door while it’s baking, especially in the first 15 minutes. This can cause your beautiful puff to deflate.
What’s the secret to a perfectly puffed Cheddar Bacon Dutch Baby?
The magic lies in the combination of a scorching hot oven and a well-greased, preheated pan. This shock of heat creates steam within the batter, forcing it to rise dramatically around the edges. For more on the science behind baking, you can explore resources on leavening agents.
Can I make the Cheddar Bacon Dutch Baby batter ahead of time?
Absolutely! You can whisk up the batter up to 24 hours in advance. Just keep it covered in the refrigerator. Give it a quick re-whisk before pouring into the hot skillet. This is a great tip for busy mornings, and you can learn more about meal prep strategies.
How do I avoid common mistakes with this savory Dutch baby recipe?
Avoid overmixing the batter, as this develops gluten and can make it tough. Also, ensure your oven is fully preheated; a lukewarm oven won’t give you the signature puff for your Dutch baby pancake with bacon and cheddar.
Best Ways to Serve Your Cheddar Bacon Dutch Baby
This versatile Cheddar Bacon Dutch Baby is fantastic on its own, but it also pairs wonderfully with a few simple additions. For a complete brunch experience, I love serving it alongside a fresh green salad with a light vinaigrette. A side of roasted potatoes or some fresh fruit salad also complements the savory flavors beautifully. It’s a delicious Cheddar Bacon Dutch Baby brunch idea that feels both elegant and comforting. You can find more recipe ideas here.
Nutrition Facts for Cheddar Bacon Dutch Baby
Here are the approximate nutritional values for one serving of this delicious Cheddar Bacon Dutch Baby. This savory oven-baked pancake bacon cheddar is a flavorful choice for breakfast or brunch.
- Calories: 350
- Fat: 22g
- Saturated Fat: 10g
- Protein: 18g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 4g
- Sodium: 750mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of cheese and bacon.
How to Store and Reheat Cheddar Bacon Dutch Baby
Leftovers of this delicious Cheddar Bacon Dutch Baby can be stored and enjoyed later. Once your Dutch baby breakfast with bacon and cheese has cooled completely, store any remaining portions in an airtight container. You can keep it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Allow the Dutch baby pancake with bacon and cheddar to cool, then wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for about 5-10 minutes until warmed through and slightly crisp. Alternatively, you can microwave it for quick reheating, though it might lose some crispness.
Frequently Asked Questions About Cheddar Bacon Dutch Baby
Can I make the Cheddar Bacon Dutch Baby batter ahead of time?
Yes, you absolutely can! Preparing the batter for this Dutch baby pancake with bacon and cheddar a day in advance is a fantastic time-saver. Simply whisk together the ingredients as directed, cover the bowl tightly, and refrigerate for up to 24 hours. Just give it a good re-whisk before pouring it into your hot, prepared skillet. This makes that quick Cheddar Bacon Dutch Baby even quicker on busy mornings! For more on food safety and storage, check out the privacy policy which often contains related information.
What kind of cheese is best for a Cheddar Bacon Dutch Baby?
While sharp cheddar is my personal favorite for its robust flavor in this bacon cheddar pancake, you can get creative! A good quality medium cheddar also works wonderfully. For a slightly different twist on this Dutch baby with bacon and cheese, try a mix of cheddar and Monterey Jack, or even a sharp Gruyere for a nuttier profile. Just ensure it’s a good melting cheese for that irresistible gooeyness.
How do I prevent my Dutch baby from deflating too quickly?
The key to a beautifully puffed Cheddar Bacon Dutch Baby is serving it immediately after it comes out of the oven. The dramatic rise is fleeting! Don’t worry too much if it deflates a bit; it will still be incredibly delicious. The intense heat of the oven creates the steam that makes it puff, and as it cools, that steam dissipates. Enjoying this homemade Cheddar Bacon Dutch Baby hot is part of the fun! If you have further questions, feel free to contact us.
Can I make a gluten-free Cheddar Bacon Dutch Baby?
Yes, you can adapt this recipe to be gluten-free! Simply substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. Make sure the blend is suitable for baking. The rest of the ingredients for this savory oven-baked pancake bacon cheddar remain the same. You’ll still get a wonderfully puffy and flavorful Dutch baby breakfast with bacon and cheese! For information on dietary needs, please refer to our GDPR policies.
Variations of Cheddar Bacon Dutch Baby You Can Try
While this classic Cheddar Bacon Dutch Baby recipe is already a winner, don’t be afraid to get creative! Here are a few ideas to switch things up and explore different flavors for your Dutch baby breakfast with bacon and cheese.
- Add Veggies: Sautéed mushrooms, caramelized onions, or finely chopped bell peppers can be stirred into the batter along with the bacon and cheese for an even heartier meal. This makes for a fantastic savory Dutch baby recipe variation.
- Spice It Up: For a little kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter. A sprinkle of red pepper flakes on top before baking also works wonders for a spicy bacon cheddar pancake.
- Different Cheeses: Experiment with other melty cheeses! A blend of cheddar and Gruyere offers a nutty depth, while pepper jack adds a pleasant heat to your Dutch baby pancake with bacon and cheddar.
- Herb Infusion: Fresh chives or parsley chopped finely and mixed into the batter add a burst of freshness that beautifully complements the bacon and cheese in this quick Cheddar Bacon Dutch Baby.
Perfect Cheddar Bacon Dutch Baby in 35 mins
- Total Time: 30-35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
A savory Cheddar Bacon Dutch Baby is a fluffy, cheese-filled oven pancake with crispy bacon. It’s a quick and easy breakfast or brunch dish.
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- Butter for greasing
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch oven-safe skillet or baking dish with butter.
- In a large bowl, whisk together the eggs and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually whisk the dry ingredients into the egg mixture until a smooth batter forms.
- Stir in 1 1/2 cups of the shredded cheddar cheese and the crumbled bacon.
- Pour the batter into the prepared skillet or baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown.
- Serve hot.
Notes
- For a crispier texture, bake for a few extra minutes.
- Leftovers can be reheated in the oven or microwave.
- You can prepare the batter in advance and refrigerate it overnight.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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