Chocolate Dutch Baby Pancake
Chocolate Dutch Baby Pancake is a decadent breakfast treat that elevates any morning with its rich chocolate flavor and airy texture. Baked in a hot skillet, this impressive pancake puffs up beautifully, creating golden edges and a soft center. Perfect for brunch gatherings or indulgent weekday mornings, it’s easy to customize with your favorite toppings like fresh berries, whipped cream, or a drizzle of maple syrup. Experience the magic of this delightful dish that will leave everyone coming back for more!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup whole milk (or milk alternative)
- 3 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) with an oven-safe skillet inside.
- In a blender, combine flour, sugar, cocoa powder, salt, milk, eggs, melted butter, and vanilla extract. Blend until smooth.
- Carefully remove the hot skillet from the oven and add additional butter to coat the bottom.
- Pour the batter into the hot skillet immediately.
- Bake for about 20 minutes until puffy and lightly browned at the edges.
- Serve warm with powdered sugar and toppings of choice.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg