Herzhafte Ofenpfannkuchen (Dutch Baby Rezept)

Elevate your breakfast with this Dutch Baby with Bacon, Mushrooms and Blue Cheese, a savory pancake with a decadent twist. Enjoy the perfect blend of crispy bacon, earthy mushrooms, and tangy blue cheese in every fluffy bite.

Indulge in the comforting embrace of this stunning centerpiece, ideal for any brunch or leisurely breakfast. This recipe takes the traditional Dutch baby pancake to new heights by incorporating savory smoked bacon and rich mushrooms, crowned with the bold flavors of blue cheese. Each bite offers a delightful contrast of textures and flavors, enhanced by a hint of cayenne for a subtle kick. Ready in just 30 minutes, this dish is a visual feast that proves simple ingredients can transform into something spectacular with minimal effort. Perfect for impressing guests or treating yourself, this gourmet Dutch baby combines elegance with comforting simplicity.

What is a Dutch Baby?

A Dutch baby is the star of the breakfast world, a magnificent oversized pancake that puffs up gloriously in the oven with crispy edges and a soft, custardy middle. Whether you dress it up sweet or savoury, it’s incredibly easy to make and sure to dazzle. This brunch superstar has the perfect mix of eye-catching looks and delicious taste to wow any crowd! Call it a German pancake or a Dutch baby, either way, this delightful dish is guaranteed to steal the show at your breakfast table.

Savory Dutch Baby with Bacon, Mushrooms & Blue Cheese
Savory Dutch Baby with Bacon, Mushrooms & Blue Cheese

Savoury Dutch Baby Ingredient Tips

Creating a Dutch baby pancake involves simple, quality ingredients combined just right to achieve its signature fluffy texture and rich flavour. Here’s how to choose and use these key ingredients to perfect your Dutch baby:

Flour: White spelt flour is a fantastic choice for Dutch baby pancakes. It gives a slight nuttiness and light texture that makes your pancake delightfully airy. If white spelt isn’t available, all-purpose flour works well too.

Eggs: The structure and richness of your Dutch baby rely heavily on fresh, large eggs. Ensure they are at room temperature to blend seamlessly with other ingredients, helping the batter to rise evenly.

Milk: Opt for whole milk for its fat content, essential for creating a custard-like base. A splash of cream can be added for an extra indulgent touch.

Butter: Melt and slightly brown unsalted butter before incorporating it into your batter. This step adds a rich, nutty flavour that complements the mild taste of the spelt flour.


Mushrooms: Use cremini or king oyster mushrooms for their earthy flavour. However, if mushrooms aren’t your thing or you’re looking for a tasty alternative, consider adding some vibrant spinach or kale to the mix. Sauté them until they wilt and incorporate them into the batter. Their mild, earthy taste will perfectly complement the richness of the bacon and blue cheese, while adding a fresh pop of color to your dish.

Blue Cheese: Opt for crumbled blue cheese like Roquefort or Gorgonzola think—for that irresistible tang. If you’re exploring alternatives, consider the creamy richness of Feta, the distinct flavour of goat cheese, or the sharpness of shredded gruyere or cheddar.

Bacon: For a burst of rich flavour, opt for smoked-diced bacon, the perfect complement to this savoury masterpiece. However, for those seeking a vegetarian twist, fear not! Smoked tofu is a delightful alternative that boasts the same tantalising smokiness and crispy texture.
Savory Dutch Baby with Bacon, Mushrooms & Blue Cheese

Here’s Why You’ll Love This Bacon Blue Cheese Dutch Baby Recipe

Get ready to fall in love with this Bacon Blue Cheese Dutch Baby! Here’s why it’s a must-try:

Flavour Explosion: Picture this—smoky bacon, tangy blue cheese, and earthy mushrooms all coming together in one glorious bite. It’s a flavour party you won’t want to miss!

Instagram-Worthy Presentation: This Dutch Baby isn’t just delicious; it’s also a showstopper. With its golden, puffy exterior and decadent toppings, it’s practically begging for a photoshoot.

Effortless Elegance: Don’t be fooled by its gourmet appearance; this recipe is surprisingly easy to make. Whether you’re a cooking pro or a newbie in the kitchen, you’ll nail it every time.

Make It Your Own: Feel free to get creative with the toppings! Switch up the mushrooms for spinach or kale, or customise it to fit your dietary preferences. The possibilities are endless!

Anytime, Anywhere: Breakfast? Brunch? Dinner? This Dutch Baby is game for anything. It’s versatile enough to enjoy any time of day, making it a true crowd-pleaser.

Trust me, once you try this Dutch Baby with Bacon, Blue Cheese and Mushrooms, you’ll wonder how you ever lived without it!

Oven Baked Pancake with Bacon, Mushrooms & Blue Cheese

Oven Baked Pancake with Bacon, Mushrooms & Blue Cheese served on plate

If You Loved This Oven Pancake Recipe, Try These Next!

Herzhafte Ofenpfannkuchen (Dutch Baby Rezept)
5 from 1 vote

Savory Dutch Baby with Bacon, Mushrooms & Blue Cheese

Savor the flavors of our Dutch Baby featuring bacon, mushrooms, and blue cheese—a savory oven-baked pancake ready in just 30 minutes, perfect for brunch or breakfast.

Course Brunch
Category German
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 470 kcal
Autor Elle


  • 1 teaspoon olive oil
  • 50 g smoked diced bacon
  • 75 g cremini or king oyster mushrooms, sliced
  • A pinch of cayenne
  • 100 g white spelt flour (Type 630)
  • 4 large eggs, room temperature
  • 150 ml whole milk
  • 1 1/2 teaspoons grainy Dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 3 tablespoons chopped chives, plus more for serving
  • 65 g unsalted butter
  • 50 g crumbled blue cheese

To serve (optional)

  • Microgreens
  • Chopped chives
  • Chili flakes or sriracha chili sauce


  1. Preheat the oven to 425°F / 220°C (200°C fan-assisted).
  2. In a 22-24 cm cast-iron skillet, heat the oil over medium heat. Add the bacon and mushrooms. Cook just until the mushrooms are golden brown and bacon is crispy (about 5-7 minutes). Add a pinch of cayenne and stir to combine. Transfer to plate.
  3. In a large bowl, whisk together the eggs, milk, Dijon, chives, salt and pepper. Add the flour and whisk until just combined. Do not over mix! The batter will have a few lumps, which is fine.
  4. In the same skillet, melt the butter over medium to medium-high heat. Continue to cook until the butter smells nutty and turns brown (not burned - watch carefully!); about 5 minutes. Swirl the skillet so the butter also coats the sides of the pan.
  5. Gently pour the batter into the skillet, and scatter the bacon mushroom mixture over top in the center of the egg batter, leaving a 2,5 cm border to allow the batter to puff as it bakes.
  6. Transfer to the preheated oven and bake until the Dutch baby is puffed and golden, 18-20 minutes.
  7. Top the Dutch baby with the blue cheese while it's still warm. Sprinkle on the microgreens, extra chives and a pinch of chili flakes or a drizzle of sriracha. Slice and serve immediately. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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