Dutch babies, also known as German pancakes, have long been a favorite at iconic breakfast restaurants like the Original Pancake House, where they are served with powdered sugar and a squeeze of lemon juice, fresh berries and whipped cream or just whipped butter and real maple syrup. A Dutch baby is like a sweet Yorkshire pudding. It is baked in an oven and doesn’t have any leavening agents, like baking powder or baking soda.
In this post, we’re putting a chocolatey twist on this puffy pancake by making a delicious triple chocolate Dutch baby. If you like the original golden-brown version of a Dutch baby, you’re going to love this rich and indulgent chocolate version. This recipe is easy to make in your own kitchen using high-quality ingredients like fresh grade AA eggs, whole milk and Dutch-process cocoa powder.
Made in a 10-inch skillet, this single large pancake will have a slightly custardy middle, and crisp chocolaty edges. And, of course, let’s not forget the star ingredient—plenty of chocolate chips melted into the batter. This oven-baked pancake recipe uses basic pantry staples, but the result is something decadent.
Try my other recipes for The Ultimate Thick, Chewy and Fudgy Brownies, Authentic Homemade Texas Fruit and Cream Cheese Kolaches and Dark Chocolate Bread Pudding With Salted Caramel Sauce.
Ingredients
Dutch Baby
- Eggs
- All-purpose flour
- Granulated sugar
- Unsweetened Dutch process cocoa powder
- Vanilla extract
- Kosher salt
- Milk
- Unsalted butter
- Semi-sweet chocolate chips
Chocolate Sauce
- Semi-sweet chocolate chips
- Heavy cream
Powdered sugar, for dusting
Fresh whipped cream and fresh berries
See recipe card for quantities.
Instructions
Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside the oven to preheat, about 15 minutes. The preheated skillet is key to getting the Dutch baby to puff up with crisp edges and a soft center.
In a large bowl, combine the fresh grade AA eggs, all-purpose flour, granulated sugar, cocoa powder, vanilla extract and salt. Whisk until smooth. Add the milk and whisk to combine. The batter should be thin but fully combined. Let the batter rest for 15 minutes.
Once your skillet is heated, carefully remove it from the oven and immediately add the unsalted butter. Move the butter across the skillet to ensure that the sides and bottom are coated.
Pour the batter into the hot, buttered skillet. Sprinkle ⅓ cup of chocolate chips across the center of the pan.
Place the skillet back into the oven and bake for 13-16 minutes, or until the pancake is puffed up and the edges are crisp and curling in. Resist the urge to open the oven door while baking, as this can cause the Dutch baby to deflate.
While the Dutch baby is in the oven, make the chocolate sauce. Place ⅓ cup of semi-sweet chocolate chips in a small saucepan. Add the cream and cook over low heat until the mixture is smooth. Add a pinch of salt. Reduce to the lowest setting on the smallest burner to keep warm.
Remove the Dutch baby from the oven and let it cool for 2 minutes. It will deflate slightly, but will still have a puffy texture. Dust with powdered sugar, cut into wedges and serve with vanilla ice cream and chocolate sauce or sliced berries and fresh whipped cream.
Equipment
A well-seasoned 10-inch cast iron skillet or carbon steel skillet is the perfect size for this recipe. Both retain heat well which will help the Dutch baby cooks evenly.
Storage
Store leftover Dutch baby in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warm.
Top Tip
Make sure your eggs and milk are at room temperature. Cold ingredients can make the Dutch baby dense and prevent it from rising.
Final Thoughts
This triple chocolate Dutch baby is sure to be a hit. The combination of a chocolate pancake, vanilla ice cream and chocolate sauce is irresistible. The next time you're craving a sweet, decadent dessert, try this delicious treat. Enjoy!
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📖 Recipe
Triple Chocolate Dutch Baby Recipe
Equipment
- 1 Cast iron skillet 10" in diameter
Ingredients
Dutch Baby
- 4 eggs large, at room temperature
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup whole milk at room temperature
- 4 tablespoons unsalted butter
- ¼ cup semi-sweet chocolate chips
Chocolate Sauce
- ⅓ cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside the oven to preheat, about 15 minutes. The preheated skillet is key to getting the Dutch baby to puff up with crisp edges and a soft center.
- In a large bowl, combine the fresh grade AA eggs, all-purpose flour, granulated sugar, cocoa powder, vanilla extract and salt. Whisk until smooth. Add the milk and whisk to combine. The batter should be thin but fully combined. Let the batter rest for 15 minutes.
- Once your skillet is heated, carefully remove it from the oven and immediately add the unsalted butter. Move the butter across the skillet to ensure that the sides and bottom are coated.
- Pour the batter into the hot, buttered skillet. Sprinkle ⅓ cup of chocolate chips across the center of the pan.
- Place the skillet back into the oven and bake for 13-16 minutes, or until the pancake is puffed up and the edges are crisp and curling in. Resist the urge to open the oven door while baking, as this can cause the Dutch baby to deflate.
- Place the other ⅓ cup of semi-sweet chocolate chips in a small saucepan. Add the cream and cook over low heat until the mixture is smooth. Add a pinch of salt. Reduce to the lowest setting on the smallest burner to keep warm.
- Remove the Dutch baby from the oven and let it cool for 2 minutes. It will deflate slightly, but will still have a puffy texture. Dust with powdered sugar, cut into wedges and serve with vanilla ice cream and chocolate sauce or sliced berries and fresh whipped cream.
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