Sweet & Savory Dutch Baby

sweet and savory dutch baby

This post may contain affiliate links, which means if you click on them and make a purchase, I may earn a small commission at no extra cost to you. Read the full disclosure here.

I am a big time breakfast food lover. I loooooveeeee breakfast food. This sweet & savory dutch baby is the perfect breakfast for a lazy weekend morning. It’s barely more work than pancakes—or maybe less because you don’t have to stand by the stove, pouring and flipping? This recipe is probably 15–20 minutes of hands-on work, then 20 minutes in the oven and it’s DONE. And it’s freaking delicious. A regular dutch baby is tasty but this one is next-level. We’re adding apples, cheddar cheese, and BACON. Eat it with maple syrup AND hot sauce. So yum.

Like all of my other recipes, this one is super customizable. Vegetarian? Omit the bacon. Don’t have cheddar? Use another cheese. Don’t like sweet & savory together? Get rid of the apples and go full savory. Whatever you want to do is going to turn out great!

On this recipe, I say the yield is 2 to 4 servings. It is the perfect size to split with my huz. But for smaller appetites, or if you’re serving more food along with it, I think it could serve 4.

Just loooook at this golden brown crust!!!

sweet & savory dutch baby

What is a dutch baby?

A dutch baby is a huge, oven-made pancake/popover/crepe made with eggs, flour, milk, and the flesh of newborn babies from the Netherlands. (jk lol) It tastes like an eggy pancake with crispy edges and a tender, custardy middle. It’s also sometimes called a German pancake and is pretty much the same thing as Yorkshire Pudding, although usually Yorkshire Pudding is baked in individual portions and served as a savory side. (Why in the world would this be called “pudding”?? It is not like pudding at all?? Very odd.) As I was saying, the dutch baby is made in a piping hot oven in a single oven-safe pan, usually a cast-iron pan. The air within the batter creates steam, which puffs the baby up and creates its signature popover-like look. It’s important to use room temperature ingredients to get that puff! Once you take it out of the oven, it’s quick to deflate so best to serve right away.

Disclaimer: this sweet & savory dutch baby does not puff up super huge and crazy like a plain one does. I believe this is because of the extra stuff we’re adding. It makes the batter a little bit heavier so it only puffs up a bit. Still very tasty! If you want to try an original, plain dutch baby, try this recipe from the New York Times.

I don’t have a cast iron pan, can I still make a dutch baby??

You sure can, honey! You can use pretty much any oven-safe pan or dish. A ceramic casserole dish would work well, or a cake pan, or an oven-safe frying pan. In order to get the most rise though, you want the pan to be hot when you pour the batter in. If you’re going to use a ceramic dish or a cake pan (something you can’t use on the stovetop), I’d suggest either putting it into the oven as it preheats to let it warm up or pouring hot/boiling water into it and letting that warm it up for a few minutes before adding the bacon grease/butter, apples & batter.

sweet & savory dutch baby

Please let me know in the comments if you make this tasty dutch baby!! I’d love to hear what you think!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sweet and savory dutch baby

Sweet & Savory Dutch Baby

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 to 4 servings 1x
  • Category: Breakfast


Crispy on the edges, soft & custardy in the middle, this sweet & savory dutch baby is filled with apples, cheddar cheese, & bacon. Super easy and so tasty!

Adapted from Dutch Baby by Florence Fabricant on NYT Cooking.  


  • 3 eggs (room temperature)
  • 1/2 cup milk (room temperature)
  • 1/2 cup flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • several grinds of pepper
  • 1/2 cup shredded cheddar cheese
  • 3 slices bacon
  • 1 apple, chopped into 1/2 inch chunks

Optional toppings: maple syrup, hot sauce


  1. Preheat oven to 425°. 
  2. Mix up the dutch baby batter. You can use a blender or a bowl and a whisk for this. Add 3 eggs, ½ cup milk, ½ cup flour, 1 tsp sugar, ½ tsp salt, and several grinds of pepper. Blend or whisk until combined. Add ½ cup shredded cheddar cheese and pulse a couple times if using a blender, or stir to combine in a bowl. Set batter aside.
  3. Cook bacon. Using an oven-safe ~10 inch cast iron pan, cook bacon on medium-low heat until crispy. Transfer bacon to a paper towel-lined plate to cool, then chop into small pieces and gently mix into the dutch baby batter. Discard all but ~3 tablespoons of bacon grease. 
  4. Prepare dutch baby for the oven. Return the cast iron pan to the stovetop on medium-high heat for a minute or two. Add apple chunks—they should sizzle when they hit the pan. If they don’t, keep heating until they begin to sizzle. Pour the batter into the pan over the apple chunks and put it in the oven.
  5. Bake the dutch baby for 20 minutes, then serve immediately. Enjoy!


  • If you forget to take your eggs out of the fridge to come up to room temperature, just drop them (carefully!) into a bowl of very warm water for 5 minutes or so. You can microwave your milk for 15 seconds at a time until it becomes warm. You don’t want it to be too hot or it will start to cook the eggs!
  • Want to omit the bacon? No big. Put the cast iron pan into the oven as it’s preheating. When it’s at temp, put 3 tablespoons of butter into the cast iron and let it melt, then proceed with step 4. You may not need to heat it on the stovetop—test the sizzle factor with one chunk of apple.

Keywords: breakfast, pancake, fancy, cheesy, bacon, simple, easy

Hello breakfast, I love you!
(More Tasty Breakfast Ideas)

No Comments

    Leave a Reply

    Recipe rating