Bacon Dutch Baby Pancakes


Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

These light and airy pancakes are delicious for breakfast or brunch, and the best part is they couldn’t be easier: Just dump all the ingredients into a bowl, whisk until smooth, pour into a hot pan, and bake. I serve individual pancakes at BarBacon with Maple Butter and Bacon-Blueberry Jam, but a dusting of confectioners’ sugar and a drizzle of pure maple syrup would be just as delicious. Or you can even add more toppings, and make a savory or sweet version. Just don’t forget the additional side of bacon.


  • 3 large eggs
  • 1 tablespoon sugar
  • teaspoon grated nutmeg
  • ½ cup (65 g) all-purpose flour
  • ½ cup (120 ml) whole milk
  • 4 thick slices bacon
  • 3 tablespoons unsalted butter
  • Maple Butter (optional)
  • Blueberry-Bacon Jam (optional)

Optional Toppings


Preheat the oven to 425°F (220°C). Line a large plate with paper towels.

In a medium bowl, combine the eggs, sugar, and nutmeg and whisk until smooth. Add the flour and milk and whisk until just combined. It is okay if there are a few lumps. Let stand at room temperature while you prepare the bacon.

Put the bacon strips in a heavy 10-inch (25-cm) cast-iron or nonstick skillet and cook until crisp. Transfer the bacon to the paper towel–lined plate. Remove all but 1 tablespoon of the bacon fat and reserve for another use. Coarsely chop the bacon and set aside.

Add the butter and place in the oven for 5 minutes. Remove the pan from the oven, pour the batter into the pan, and immediately return it to the oven. Bake until puffed and golden brown, about 20 minutes.

Remove from the oven. Serve immediately, topped with your favorite additions. For savory: Add a sunny side-up egg, bacon sausage, and bacon. For sweet: Fresh berries, maple butter, confectioners’ sugar, and of course, bacon.

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