Chocolate Dutch Baby

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This chocolate dutch baby is a rich, puffy, oven-baked pancake with deep cocoa flavor, crispy edges, and a soft, fluffy center! Perfect for breakfast or dessert, and customizable with your favorite toppings!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 180kcal

Author: Callan Wenner

Equipment

12" cast iron skillet
Immersion blender, blender, or food processor

Ingredients

4 large eggs
½ cup whole milk
¼ cup granulated sugar
¼ cup all-purpose flour
¼ cup dutch processed cocoa powder
¼ teaspoon baking powder
½ teaspoon kosher salt
¼ cup unsalted butter cut into tablespoon pieces
⅓ cup mini chocolate chips or ¼ cup Nutella
Whipped cream & fresh berries for serving

US Customary - Metric

Instructions

Preheat the oven to 425℉ and add a 12” cast iron skillet to the oven as it heats up.
Add the eggs, milk, sugar, flour, cocoa powder, baking powder, and salt to a blender and blend until smooth and frothy (or use an immersion blender). If you don’t have a blender, whisk everything as vigorously as possible to add a bunch of air.
4 large eggs, ½ cup whole milk, ¼ cup granulated sugar, ¼ cup all-purpose flour, ¼ cup dutch processed cocoa powder, ¼ teaspoon baking powder, ½ teaspoon kosher salt
When the oven is preheated, remove the pan (use oven mitts!) and add the pieces of butter. Swirl until melted, then pour in the batter.
¼ cup unsalted butter
Put it back in the oven for 15-18 minutes until the sides have risen and it’s nice and puffy.
Remove from the oven and sprinkle with chocolate chips or a swipe of Nutella.
⅓ cup mini chocolate chips
Top with whipped cream and fresh berries - you can add this to the whole thing, or just individual servings. Slice and serve warm.
Whipped cream & fresh berries

Video

Notes

Store the dutch baby covered in the fridge for two days. Reheat gently in the oven or slices in the microwave.

Nutrition