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Chocolate Dutch Baby
Amanda Powell
A delicious and light chocolate dutch baby pancake
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
American
Servings
1
pancake
Calories
210
kcal
Equipment
Rodelle Dutch Processed Gourmet Baking Cocoa Powder, 25 Oz, Resealable Bag, Rich Flavor, Dark Finish
Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black
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Ingredients
1x
2x
3x
½
cup
all-purpose flour⠀
2 ½
tablespoons
cocoa powder⠀
2
tablespoons
granulated sugar⠀
1
tablespoon
brown sugar⠀
½
teaspoon
sea salt⠀
2
large eggs. room temperature preferred⠀
½
cup
milk
room temperature preferred
1
teaspoon
vanilla extract ⠀
2
tablespoons
butter⠀
Instructions
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!⠀⠀
Nutrition
Serving:
1
g
Calories:
210
kcal
Carbohydrates:
25
g
Protein:
7
g
Fat:
9
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Cholesterol:
111
mg
Sodium:
363
mg
Fiber:
1
g
Sugar:
9
g
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