Print

Savory Dutch Baby Pancake Recipe with Bacon Gruyère and Scallions

savory Dutch baby pancake - featured image
Print Recipe

A quick and easy savory Dutch baby pancake featuring crispy bacon, nutty Gruyère cheese, and fresh scallions, perfect for a satisfying homemade breakfast or brunch.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup (90 g) all-purpose flour (or gluten-free flour blend)
  • 3/4 cup (180 ml) whole milk (or dairy-free milk)
  • 3 tbsp (45 g) unsalted butter
  • 6 slices bacon, cooked and chopped
  • 1 cup (100 g) Gruyère cheese, shredded
  • 3 scallions, thinly sliced
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • Optional fresh herbs (thyme, chives, parsley)

Instructions

  1. Preheat the oven to 425°F (220°C) and place an empty 10-inch cast iron skillet inside to heat for about 10 minutes.
  2. In a mixing bowl, whisk 3 large eggs until frothy and slightly thickened (about 1-2 minutes). Gradually add 3/4 cup all-purpose flour, whisking continuously to prevent lumps.
  3. Slowly pour in 3/4 cup whole milk while whisking. Stir in 1/2 teaspoon salt and freshly ground black pepper to taste until the batter is smooth and pourable.
  4. While the batter rests for 5 minutes, cook 6 slices of bacon until crisp, drain on paper towels, and chop into bite-sized pieces. Shred 1 cup Gruyère cheese and thinly slice 3 scallions.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter and swirl to coat the bottom and sides; the butter should bubble and sizzle immediately.
  6. Pour the batter evenly into the hot skillet. Quickly sprinkle the chopped bacon and shredded Gruyère cheese over the top, then scatter the sliced scallions.
  7. Return the skillet to the oven and bake for 18-22 minutes until the pancake puffs up dramatically and turns golden brown with crispy edges. Avoid opening the oven early.
  8. Remove from the oven and let rest for 1-2 minutes. Slice and serve hot, optionally garnished with fresh herbs or extra scallions.

Notes

Use room temperature eggs and milk for better rise. Preheat the skillet thoroughly to achieve a dramatic puff and crispy edges. Avoid opening the oven door during baking to prevent deflation. For dairy-free or gluten-free versions, substitute ingredients accordingly. Serve immediately for best texture. Leftovers can be reheated in a toaster oven at 350°F for 5-7 minutes.

Nutrition

Keywords: savory Dutch baby, Dutch baby pancake, bacon, Gruyère, scallions, breakfast, brunch, easy recipe

Find it online: https://juliamadeit.com/savory-dutch-baby-pancake-recipe-with-bacon-gruy-e-re-and-scallions-easy-homemade-breakfast-idea/