This chocolate Dutch baby pancake is simple to make and incredibly tasty. Light, puffy, and rich with cocoa, it’s perfect for a special breakfast or leisurely brunch and works well with many different toppings.
As a mom of two young kids, I love breakfasts that are quick and fuss-free. This Dutch baby fits the bill — you just combine the ingredients in a blender (or mix by hand), heat a pan in the oven, pour the batter in, and bake.
How to Make This Chocolate Dutch Baby
Preheat the oven to 400°F (200°C). While the oven warms, place a cast iron skillet (or a 10-inch round baking dish) inside to heat. Heating the pan first helps produce the classic puff and crisp edges.
Dutch Baby Batter
In a blender add 4 eggs, 2/3 cup milk, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 2/3 cup all-purpose flour. Blend until smooth, pausing to scrape down the sides once or twice to ensure everything is fully incorporated. If you prefer, you can whisk these ingredients together by hand.
When the oven is fully preheated, carefully remove the hot pan and add 1/4 cup salted butter, returning the pan to the oven until the butter melts completely and begins to sizzle. Pour the blended batter into the heated pan and bake for about 22 minutes, or until the edges are puffed and the center is set.
The pancake will rise dramatically as it bakes. Once removed from the oven it will begin to deflate after a few minutes — that’s expected and part of its charm.
Toppings You Can Add
Toppings are totally adaptable — treat this like a pancake canvas. My favorite is homemade whipped cream dusted with a little sweetened cocoa powder, but fresh fruit, a sprinkle of powdered sugar, maple syrup, or a handful of berries are all excellent choices. You can mix and match to suit your taste.
Homemade Whipped Cream
To make a quick whipped cream: combine 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon powdered sugar. Using a stand mixer or hand mixer, whip on high speed until soft or firm peaks form, depending on your preference. Dollop over the warm Dutch baby just before serving.
If you make this Dutch baby pancake, feel free to share it on Instagram by tagging @jessiebakestreats and leave a review below — I love hearing your feedback.
You Might Also Enjoy
- German Pancake
- Toasted Coconut Dutch Baby Pancake
- Funfetti Cinnamon Rolls with Cream Cheese Frosting
- Overnight Cinnamon Rolls
- Banana Nut Crunch Bread
Chocolate Dutch Baby Pancake
Jessie M
Equipment
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cast iron pan
Ingredients
Dutch Baby Batter
- 4 eggs
- 2/3 C all purpose flour
- 2/3 C milk
- 2 tbsp unsweetened cocoa powder
- 3 tbsp white sugar
- 1 tsp vanilla extract
- 1/4 C salted butter
Homemade Whipped Cream
- 1/2 C heavy cream also called whipping cream
- 1 tsp vanilla extract
- 1 tbsp powdered sugar also called icing sugar
Instructions
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Preheat oven to 400°F (200°C) and place your cast iron skillet inside as the oven heats.
Dutch Baby Batter
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Combine eggs, milk, sugar, vanilla, cocoa powder, and flour in a blender and blend until smooth, scraping the sides once if needed. Alternatively, whisk everything by hand.
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Remove the hot pan from the oven, add the butter, and return the pan until the butter melts and sizzles.
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Pour the batter into the heated pan and bake for 22 minutes, until puffed and set.
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The pancake will deflate slightly as it cools — this is normal. Serve warm with your favorite toppings.
Homemade Whipped Cream
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Whip heavy cream, vanilla, and powdered sugar on high speed until thick and fluffy. Dollop on the warm Dutch baby before serving.