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Dutch Baby Pancake with Candied Bacon

Dutch Baby Pancake with Candied Bacon


1 package D'Artagnan Hickory Smoked Bacon
½ cup light brown sugar
1 teaspoon fennel seeds, crushed
4 large eggs
½ cup whole milk, room temperature
½ cup half & half, room temperature
1 teaspoon vanilla
½ teaspoon coarse salt
1 cup all-purpose flour
4 tablespoons melted butter
Icing sugar, for serving
Maple syrup, for serving
Softened butter, for serving (optional)


Recipe and image provided by D'Artagnan

Make the candied bacon: Preheat oven to 400° F. Set a wire rack over a rimmed baking sheet, lined with parchment paper or foil. Place the bacon in a single layer on the rack without overlapping slices. Put about 1 heaping tablespoon of brown sugar onto each slice of bacon and spread evenly using the back of a spoon. Season with crushed fennel seeds.

Bake until bacon is crisp and all the sugar has melted into a shiny glaze, about 14–18 minutes. Remove from the oven and cool on the rack. When cooled, cut into ½” strips. Reserve about 2 tablespoons of the rendered bacon fat.

Raise oven temperature to 475° F.

To a blender, add eggs, milk, half & half, vanilla, and salt. Blend until mixed. Add flour and melted butter. Blend until smooth, scraping down any flour from the sides of the blender, about 30 seconds total. Stir in half of the candied bacon.

Heat reserved bacon fat in a 10" cast iron skillet over medium-high heat. When fat is hot, pour in batter. Immediately put skillet in the oven and bake until Dutch baby has risen and is puffed all over and golden browned, about 18 minutes.

Let the Dutch baby cool slightly, then dust with powdered sugar and top with remaining candied bacon. Serve with warm maple syrup and softened butter.