Chocolate Dutch Baby Pancake

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.

Chocolate Dutch Baby Pancake

YOU MAY ALSO LIKE:
Banana Oatmeal Pancakes
Buttermilk Pancakes
White Chocolate Raspberry Crepe Cake
Gluten-Free Crepes – Easy Almond Oat Crepes Recipe
Strawberry Yogurt Clafoutis
Cherry Clafoutis
Japanese Soufflé Pancakes
Cherry and Cream Cheese Crepes
Homemade Waffles
Chocolate Mocha Crepe Cake

Chocolate Dutch Baby Pancake

Chocolate Dutch Baby Pancake

5 from 2 votes
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.
Servings 6 servings
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

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.
    Chocolate Dutch Baby Pancake - step1
  • In a bowl whisk eggs with sugar, vanilla extract, and salt.
    Chocolate Dutch Baby Pancake - step2
  • Add flour and cocoa powder and stir until well combined.
    Chocolate Dutch Baby Pancake - step3
  • 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.
    Chocolate Dutch Baby Pancake - step6
  • 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.
    Chocolate Dutch Baby Pancake - step8
  • Top with fresh strawberry quarters and cherries and dust with powdered sugar.
  • Cut into wedges and serve while still warm.
    Chocolate Dutch Baby Pancake - step10

Video

Nutrition

Serving: 1 serving out of 6Calories: 156kcalCarbohydrates: 18.5gProtein: 5.9gFat: 7.4gSaturated Fat: 3.9gCholesterol: 94mgSodium: 145mgPotassium: 212mgFiber: 2gSugar: 7.4gCalcium: 62mgIron: 2mg
Calories: 156kcal
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: chocolate, dutch baby pancake

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.

Join the Conversation

  1. 5 stars
    It looks excellent! Will I get the same result if I use a ceramic enameled cast iron skillet?

    1. Ella - Home Cooking Adventure Author says:

      Should be as good 🙂 Hope you will try it out

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
© Copyright 2023. Home Cooking Adventure
Close