A deliciously light, chocolaty chocolate dutch baby that will make your mornings that much more exciting. Top with berries and powdered sugar for the best breakfast ever.
Ages ago, I shared this recipe on how to make a chocolate dutch baby on my instagram page, but I never put it on the website. It’s a recipe I used with some frequency, so I thought I should finally share it on the blog so it is easier for you and me to grab whenever we want.
I mean, the saving feature on instagram is great and all, but there comes a point where you’ve saved a lot and need to do a bit of scrolling to find exactly what you are looking for!
This recipe is super simple, and I actually really like having the dutch baby pancake on weekday mornings on top of the weekends. Since the batter is really fast to make, you can let it bake while you are getting ready (just make sure you can hear the timer), and it’ll be ready to eat when you are finished getting dressed for the day.
What Toppings Can I Use For My Dutch Baby?
You can use just about anything that pairs well with chocolate. Powdered sugar and berries are a popular topping. You can also drizzle your chocolate dutch baby with chocolate sauce, caramel sauce, or maple syrup. Experiment with different berries and fruit, raw or cooked! Jams, jellies, and preserves also work well! If you want to make this really desserty, you can top yours with a scoop of ice cream! Sometimes I like to do a dollop of yogurt. Nuts, peanuts, and a smearing of peanut butter also works well. Experiment and try new things!
Can You Make a Gluten-Free Dutch Baby?
You can absolutely make this dutch baby gluten-free! I always recommend a 1:1 gluten-free baking mix. Sometimes, I will do one quarter almond or coconut flour and the rest a 1:1 baking mix.
Can You Reheat Dutch Baby Pancakes?
Yes, you can reheat chocolate dutch baby pancakes, but they won’t be the same as when they are fresh. You can warm them in the oven at 300 degrees F for 5 minutes, or in the microwave for a few seconds.
- 1/2 cup all-purpose flour⠀
- 2 1/2 tablespoons cocoa powder⠀
- 2 tablespoons granulated sugar⠀
- 1 tablespoon brown sugar⠀
- 1/2 teaspoon sea salt⠀
- 2 large eggs. room temperature preferred⠀
- 1/2 cup milk, room temperature preferred
- 1 teaspoon vanilla extract ⠀
- 2 tablespoons butter⠀
- Preheat the oven to 420 degrees F.
- Add a 10-inch cast iron skillet to the preheating oven.
- In a blender, add the flour, cocoa powder, both sugars, salt, eggs, milk, and vanilla together. Blend for about 30 seconds on high, then set aside.
- Once the oven is preheated, remove the pan and add the butter. Swirl to coat the pan.⠀
- Pour the batter into the pan and bake in the oven for 15 - 20 minutes. ⠀
- Finish with powdered sugar, berries, and/or more chocolate!⠀⠀
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Amount Per Serving: Calories: 210 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 111mg Sodium: 363mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 7g