By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
258 cal · 30 min
German-style Cheese & Bacon Pancakes
Recipe GLPR87b85726839351
Hearty German-inspired savory pancakes topped with crispy smoked bacon lardons, creamy herb-infused crème fraîche, and melted Gruyère cheese, served with a refreshing cucumber and dill salad.
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Ingredients
200g diced smoked bacon lardons
200ml crème fraîche
pinch of ground nutmeg
1 tsp caraway seeds (optional)
4 pre-made large pancakes
2 shallots, finely sliced
50g finely grated Gruyère cheese
1 whole cucumber, peeled and sliced
2 tbsp white wine vinegar
2 tbsp chopped fresh dill
Salt and black pepper to taste
Directions
Preheat your grill or broiler to high heat. Arrange the bacon lardons on a baking tray in a single layer and place under the grill. Cook for about 10 minutes, stirring occasionally, until the bacon is crisp and golden. Remove from heat and set aside.
In a small bowl, combine the crème fraîche with the ground nutmeg and caraway seeds if using. Season with a pinch of salt and pepper. Set the seasoned crème fraîche aside.
Place one pancake on a non-stick baking sheet. Spread one-quarter of the crème fraîche mixture evenly over the pancake, leaving a small border. Top with one-quarter of the cooked bacon lardons, one-quarter of the sliced shallots, and one-quarter of the grated Gruyère. Repeat with the remaining 3 pancakes and toppings on separate portions of the baking sheet or in batches.
Place the topped pancakes under the grill for 2 to 3 minutes (working in batches if necessary) until the cheese is melted, golden, and bubbling. Remove and keep warm.
While the pancakes are grilling, prepare the cucumber salad. In a bowl, combine the sliced cucumber with the white wine vinegar and chopped fresh dill. Season with salt and pepper to taste and toss gently.
Serve the hot pancakes immediately, accompanied by the cucumber and dill salad on the side.
Comments
Crème fraîche and caraway seeds require a special trip to Harris Teeter or Kroger's specialty section, adding friction to a weeknight cook. Everything else—bacon, Gruyère (available at most chains), shallots, dill, cucumber, and vinegar—hits standard grocers. The dish costs roughly $10–12 total or $2.50–3 per serving, driven by the bacon and cheese; the stated 30 minutes is honest if your pancake batter is premade or mixed quickly, though browning four servings of pancakes takes closer to 40 minutes if you're cooking them one at a time. This is a fussy plating dish—each pancake needs its toppings arranged—and doesn't reheat well, so it's best eaten fresh off the griddle on a night when you have time to tend the stove. It's a smart use of North Carolina-grown shallots and plays well to German-American tastes common in the South.
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