This Chocolate Dutch Baby Pancake is a delightful chocolatey treat, elegant and indulgent, perfect for breakfast or dessert. This baked pancake is known for its dramatic rise and fluffy texture, similar to a popover or Yorkshire pudding.
To make this pancake, pour the batter into a hot, buttered cast-iron skillet and bake it in the oven. Watch as it puffs up and forms a crisp edge with a tender, custardy center.
The addition of high-quality cocoa powder transforms a classic Dutch baby into a chocolate lover’s dream. It adds depth and a rich, chocolatey flavor. We like to serve it with a dusting of powdered sugar and fresh berries on top. You can add chocolate syrup or different toppings, making it as versatile as it is delicious.
You can serve this Chocolate Dutch Baby Pancake straight from the oven, for a warm and comforting experience. Its impressive appearance and decadent taste make it perfect for special occasions or simply for a weekend brunch.
How to make Chocolate Dutch Baby Pancake
Begin by preheating your oven to 425°F (220°C). Place a 9-10 inch (23-25 cm) cast iron skillet into the oven for at least 8 minutes to heat.
In a bowl, whisk the eggs with sugar, vanilla extract, and salt. Add the flour and cocoa powder, stirring until well combined. Gradually add the milk and stir to combine.
Once the skillet is hot, add the butter and return it to the oven for 1 minute, or until the butter completely melts.
Remove the skillet from the oven and pour the batter into the hot skillet. Return the skillet to the oven and bake for 15-17 minutes. The Dutch baby will puff up around the edges and develop a crisp edge. It will deflate slightly after removing it from the oven.
Top the Dutch baby with quartered strawberries and cherries, and dust with powdered sugar. Cut into wedges and serve immediately.
Hope you will try this amazing Chocolate Dutch Baby Pancake. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
Other similar recipes you may like to try
Try this delicious Strawberry Dutch Baby Pancake with its crisp edge and a tender, custardy center for a delicious breakfast or dessert.
These decadent Double Chocolate Waffles are crisp on the outside and fluffy on the inside. Perfect for a delightful breakfast or sweet treat.
These easy and delicious Sheet Pan Pancakes are a great treat ideal for feeding a crowd. Perfect for a hassle-free breakfast or brunch.
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Chocolate Dutch Baby Pancake
Ingredients
- 3 eggs
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) flour
- 1/3 cup (40g) cocoa powder
- 3/4 cup (180ml) milk
- 2 tbsp (28g) butter
For Topping
- powdered sugar for dusting
- fresh berries or seasonal fruits
Instructions
- Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.
- In a bowl whisk eggs with sugar, vanilla extract, and salt.
- Add flour and cocoa powder and stir until well combined.
- Gradually add milk and stir to combine.
- Add butter to the hot pan and return to oven for 1 minute, until butter is completely melted.
- Remove the pan from the oven and pour the batter into the hot skillet.
- Return the pan to the oven and bake for 15-17 minutes.
- The Dutch baby will puff up around the edges and will get a puffed crispy edge. It will deflate slightly after removing from the oven.
- Top with fresh strawberry quarters and cherries and dust with powdered sugar.
- Cut into wedges and serve while still warm.
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
It looks excellent! Will I get the same result if I use a ceramic enameled cast iron skillet?
Should be as good 🙂 Hope you will try it out