This savory German pancake, Dutch baby filled with bacon and topped with parmesan cheese is a great way to start the weekend!
I love German pancakes or Dutch baby's, as they are sometimes known. Some might think of this airy, giant pancake as giant a popover or Yorkshire pudding, because they really aren't that different.
My grandmother apparently used to make German pancakes, though I never was there when she did. Somehow I missed this and never ate one of these fluffy, giant, oven pancakes until I made my own.
When The Original Pancake House arrived in our neighborhood their famous pancake is a German apple pancake and a lemon Dutch baby. If you are lucky they will bring you one out free. Since they take so long to bake and they only bake so many an hour, they don't always get orders for them all.
Yes, it's your lucky day if they choose your table to bring one too. Easily shared between four people and redolent with cinnamon and apples, they are something one can easily dream about at night.
My recipe, a very old post that has yet to be updated with new photos, is of this type. I don't have The Original Pancake House's recipe but mine is pretty, pretty good and a luxurious way to start the day. I heartily recommend it.
When having breakfast with my daughter awhile back, she glanced at the menu and pondered out loud whether she wanted a sweet breakfast or a savory breakfast. I'd never thought of breakfast that way before, but it stuck in my mind. After all breakfast does seem to be the meal of the day that can go either way.
This German pancake, Dutch baby recipe does not remind me of a standard sweet Dutch baby. Yes, it gets beautifully puffy-a bit arrogant perhaps-but it reminds me more of a Yorkshire pudding in texture, than a sweet apple cinnamon Dutch baby.
I felt it needed some doctoring up so I added some bacon bits and hot sauce to the mix. Thinking it even needed more, I decided to gild the lily with a fried egg. Fried eggs always seem to make everything a bit more golden-at least according to Manservant.
And because I had some red and green peppers that needed a home, I sauteed those, too.
So today's recipe is a savory version of a German pancake. One filled with crisp bacon and parmesan cheese. One flavored with herbs and topped with fried eggs. One that is so satisfying it might inspire you to start tackling those spring yard projects.
How do you make a German pancake?
Let me start by saying it's a whole lot easier than flipping pancakes over the stove! This recipe begins with crisp bacon so make sure you have that. From there it's a matter of taking an oven proof skillet (I use a cast iron) and melt some butter.
Then combine your wet ingredients. Next combine your dry ingredients. Now combine them both together, stir in the herbs and bacon and pour this into the skillet with the melted butter. Pop this into the oven and in about 25 minutes you will have a big puffy pancake.
What make this baby rise? Not baking powder. Just eggs, help keep this German pancake nice and fluffy.
Of course there is no need for fried peppers and fried eggs. You could just eat this pancake plain with a drizzle of olive oil or a squeeze of lemon. The choice is yours. And that could also mean sweet or savory. Because a German pancake can go both ways. I promise that neither will disappoint.
The below is an old post from 2016.
A few Sundays ago when Manservant left for Sweden, I managed to crank out a swanky breakfast. By all rights someone who is leaving me should not be subjected to something so good. But I am kindhearted, probably too kindhearted, because this was practically the last time I spoke with him for two weeks.
His not so kindhearted company works him to death and this wife who is quickly becoming not kindhearted about said company, who always returns her husband home sick and cranky, is becoming quite cranky herself. Not that she blames it all on said company, as we all know everyone should have thirty seconds in a day to call or text their loved ones.
This savory Dutch Baby with bacon and cheese is an awesome way to start the day. So easy to make and such a great change from a sweet Dutch baby...it's time to give this bacon and cheese puffy pancake its due!
Valentine’s Day was kind of non-eventful, containing requisite cards and very pretty roses and some cute little salt bowls that now grace my counter.
It appears I wasn’t totally forgotten by this manservant of mine; I just seemed to escape his memory for some time.
After all his excuses we ended up having Vietnamese for dinner, which is totally acceptable to me. It appears that Vietnamese families dine out en masse on Valentine’s Day, judging from the very large groups of families that were surrounding us, some even bringing red rose bouquets to the table.
We got our standard dishes of goi ga and shrimp in black pepper sauce, crystal rolls and egg rolls. And then we were full. We followed out the large groups of 12 carrying our doggie bags as we drove down Federal that was totally crammed with cars-and fire trucks and ambulances. I have no clue what was going on.
We arrived back home to two wagging tails and then it was off to bed for Manservant-where I have no doubt he was dreaming of that awesome, kindhearted wife that he married so long ago. I was left awake, after all, it was only 8:30, watching Larry David portray Bernie Sanders-which was quite a hoot, while thinking of pink roses and brown salt bowls and pondering life; which can be a little salty-a little sweet-but it all seems to work out in the end.
This savory Dutch Baby with bacon and cheese is an awesome way to start the day. So easy to make and such a great change from a sweet Dutch baby...it's time to give this bacon and cheese puffy pancake its due!
Please Pin and Share:
This post may contain affiliate links. Please see my disclosure policy.
A few things I used when making this recipe:
But really I think I might need this!
Recipe
Savory German Pancake with Bacon and Cheese
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 4 Servings 1x
- Category: Breakfast
- Method: Stove Top and Oven
- Cuisine: American
Description
This savory German Pancake is much better than flipping pancakes. After all, it has bacon!
Ingredients
4 -6 slices of thick bacon cooked crisp and crumbled
2 Peppers, sliced into strips
1 small onion
Salt and Pepper to Taste
1 Fried Egg Per Person
½ c plus 1 T flour
¼ t kosher salt
¼ t freshly ground black pepper
4 large eggs
¼ c plus 2 T whole milk
1 t Tabasco
2 T minced chives or scallions
1 T minced cilantro or sage
3 T unsalted butter
¼ c plus 2 T Parmigiano-Reggiano
Lemon Wedges for serving
Instructions
Cook bacon until crisp and then finely crumble. Set aside. Reserve the bacon fat.
Use 2 T of bacon fat and saute your peppers and onion in. Remove from pan and keep warm. In the same pan you can use the remaining bacon fat to fry your eggs soon before the pancake is ready.
Preheat oven to 425. Melt butter in a heavy 8″ skillet over medium high heat until it sputters, turns brown and smells great. Make sure the bottom of the skillet is coated with butter.
In a large bowl combine flour, salt and pepper.
In a measuring cup whisk together the eggs, milk and Tabasco. Combine with dry ingredients. Stir in cilantro, chives and crumbled bacon.
Pour batter into hot skillet and scatter cheese on top.
Bake at 425 for about 25 minutes or until your baby is puffed and golden. When the pancake is just about ready, start your eggs.
To assemble: Cut a wedge of pancake. Top with peppers. Top peppers with a fried egg. Serve lemon wedges to squeeze on top of or a drizzle of olive oil.
Notes
Adapted from New York Times
Need More Breakfast Ideas:
Overnight French Toast Casserole
Frozen Cheese Souffle
Banana Granola Toasting Bread
Plus More!!!!
Everything but the Bagel Scrambled Eggs
Migas Scrambled Eggs with Tortilla Chips and Chorizo
British Scones
Bacon and Egg Breakfast Salad
2 sisters recipes says
This looks amazing Abbe!! Hope you had a wonderful Passover!! Xo
Abbe says
You would love it! Have a happy Easter and thank you!
Healthy World Cuisine says
There needs to be a warning on your site! Don't come late at night when you are trying not to snack because you will leave hungry! I hope I can hold out until the morning to whip up this delicious dutch baby. Delicious!!!
Chef Mimi says
This is brilliant! I’d much rather eat a savory Dutch baby than a sweet one. Love what you did here!
GiGi Eats Celebrities says
OHHH MY! THAT LOOKS and SOUNDS sooo frigggin' yumm!
Abbe Odenwalder says
You know it Gigi!
mjskit says
Well is can't be breakfast soon enough! Headed for bed shortly and I'll be dreaming about this tonight. YUM!
Abbe Odenwalder says
Too kind, MJ!
Melanie @ Melanie Cooks says
This Dutch Baby could feed several very hungry people 🙂 Looks so delicious!
Abbe Odenwalder says
It feeds 4-6, but it depends how hungry you are. It was also pretty good at room temp! Thanks Melanie!
Sue/the view from great island says
This is stunning, and I'm all for gilding the lily with fried eggs, they make everything better!
Abbe Odenwalder says
Great minds think alike, Sue!
Summer says
This must be so very tasty and satisfying ♥
summerdaisy.net
Abbe Odenwalder says
It is Summer!
La Table De Nana says
I love this post.Very real:) Life is not always a bowl of cherries:) And yet it is..in many ways ..when we are married to our best ever friends..and wait..it actually gets even better.
Your dishes always make me hungry..not to mention green..over the actual porcelain..or salt bowls in this case;)
Abbe Odenwalder says
Yes come grow old with me. The best is yet to be. Said it at our wedding! I'm hanging in there!
Sippity Sup says
Salt bowls are indeed romantic as is anything with the cute name of Dutch Baby. GREG
Abbe Odenwalder says
Aww Greg! you always say the right thing!
Amira says
We did not do much too, so you are not alone. Loved those little bowls.. beautiful. Your dish looks so delicious too.
Abbe Odenwalder says
Thank Amira!
Liz Berg says
You crack me up, Abbe! I'm certain your hubby appreciates all you do for him---thus the roses, salt cellars and yummy Valentine's Day meal that you didn't have to cook. P.S. I've never thought of making a savory Dutch baby, but it looks fabulous!!!
Abbe Odenwalder says
It is good, Liz. I will likely create another version. In fact it would be fun to have a sweet one and a savory one at the same meal!
Chris Scheuer says
I've never done a savory Dutch Baby, sounds wonderful. Love your salt bowls too, he definitely knows your sweet (or salty) spot.
Abbe Odenwalder says
I love the salt bowls! And I guess you are right! Though I wasn't thrilled with the shot glasses he brought home for the aquavit on his last mother's day!
Cheri Savory Spoon says
Hi Abbe, such a wonderful breakfast you prepared your husband and what beautiful salt bowls. My husband prepared our Valentines dinner this year, we stayed at home but thats how we roll. We normally stay in any type of holiday or do take out. Love the way you write Abbe, always find myself chuckling away, keep it up!
Abbe Odenwalder says
Thanks Cheri! I do love to write and sometimes it turns out OK!
Bam's Kitchen says
Your hubby did awesome on the salt bowls..they are adorable. I also would love this delicious savory dutch baby with all of the fixings for a brunch gathering. Looks so delicious. Thank goodness for whats app, I can get my hubby to at least let me know he has arrived in the next country safely. Do you have whats app?
Abbe Odenwalder says
Thanks Bobbie! We do have whats app, but it is only good if he uses it. However the rest of my famile uses it a lot!
Sharon D says
Lol..lol....you are funny and lovable, Abbe! Totally enjoyed reading this post. I could never imagine you as cranky.
Abbe Odenwalder says
Thanks Sharon. Manservant thinks I am cranky a lot.. But it is all HIS fault!
Angie Schneider says
I don't think I have ever had a savoury version of Dutch baby. This is a winner, Abbe. And you are so right, bacon talks!
Abbe Odenwalder says
Open wide, Angie!
Lavender and Lime (http://tandysinclair.com) says
I would also be a bit cranky if Dave didn't text for 2 weeks while away! Lovely breakfast Abbe 🙂
Abbe Odenwalder says
I love people in my corner!
Kitchen Riffs says
I don't think I've ever had a savory Dutch baby. Like the idea, a lot. Although regular Dutch babies are nice, a bit too much for me for breakfast. But this for dinner? Yes! Must be the bacon talking. 🙂
Abbe Odenwalder says
It's a good switch! And bacon always talks, doesn't it?
Adam J. Holland says
First, this all looks fantastic. Now... You think you could take it easy on Manservant? I mean, dang. Please let him know that there's a weirdo in the Internet world who has his back. 😉
Abbe Odenwalder says
And that that weirdo is from Texas, too? I just may boot him down there for some lessons! I'll let him know, Adam!
Carol at Wild Goose Mama says
This is so ME!!!!!!!!! I live on eggs and what a unique way to have them.
I am going to have to give you a gold star for this one.
Abbe Odenwalder says
I love gold stars!
Karen Harris says
I know where you went! Love that place and can't thank you enough for taking me there. Now my chef friends want to thank you too since I recently took them there. Look what you started! This savory dutch baby looks wonderful. Anytime you want company to talk about his company, you just make this and let me know. I'll come running.
Abbe Odenwalder says
HaHaHa! You really don't want to listen to me rant! But we could drink!
ChgoJohn says
This would make a fine breakfast, lunch, or dinner, Abbe, on or off a holiday. Your additions surely added to the goodness of that fry pan. Topping each serving with a fried egg, though, was genius! Who knew a couple tablespoons of runny egg yolk could do so much to improve a dish?
Abbe Odenwalder says
Like I said John...those yolks can gild anything!
Tricia Buice says
Whatever you call it - it looks wonderful! Your photos are beautiful too 🙂 We didn't do much this year either - such a Hallmark holiday anyway
Abbe Odenwalder says
And he did get a Hallmark card! But I love it! Thanks Tricia!