Chocolate Dutch Baby

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Valentine’s Day is tomorrow and I think you should treat your sweetheart to a special breakfast in bed. Get out the breakfast tray, fine China, and make this Chocolate Dutch Baby. Oh-and don’t forget the fresh flowers and card. Ok, I know we are all busy, so if you don’t have time in the morning to serve breakfast in bed, I understand. It would be nice though, huh? You can still make this Chocolate Dutch Baby, even if your mornings are rushed because it only takes 25 minutes to make, from start to finish!

If you haven’t made a Dutch baby pancake before, don’t be intimidated. I promise, it is super easy. You mix the ingredients together in a blender and pour the batter into a buttered cast-iron skillet. If you don’t have a cast-iron skillet you can use a round cake pan. The pancake puffs up in the oven creating a fancy shmancy pancake. The chocolate aroma is sure to wake-up anyone that is sleeping in the house.

We dusted the Chocolate Dutch Baby with powdered sugar and topped it with sliced strawberries. This chocolate pancake doesn’t even need syrup, it is sweet enough on it’s own. It tastes similar to a piece of chocolate cake. A pancake that tastes like chocolate cake-I know, amazing, right? And it’s a pancake, so it perfectly acceptable to eat for breakfast.

If you make this Chocolate Dutch Baby for your sweetheart, family, or friends they will for sure be bragging about their Valentine’s Day breakfast all day long. Chocolate for breakfast is never a bad idea, especially on Valentine’s Day. And if you do have time to serve your sweetie breakfast in bed, do it. You will get double bonus points!

Chocolate Dutch Baby

Chocolate Dutch Baby pancake mixed in the blender and baked in the oven. This easy puffy, chocolate baked pancake is the perfect breakfast for Valentine's Day.
5 from 2 votes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes


  • 3/4 cup milk
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder sifted
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 3 tablespoons powdered sugar for dusting
  • Strawberries for serving, optional


  1. Preheat oven to 425 degrees F. In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until well combined, about 1 minute.
  2. In a large cast-iron skillet, we used a 10 inch skillet, melt butter over medium heat. Pour batter into skillet and immediately transfer to oven. Bake until puffed and set, about 20 minutes. Remove from oven and dust with powdered sugar. Serve immediately with strawberries, if desired.
  3. Note-if you don't have a cast-iron skillet, you can use a round cake pan.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hey lady! And Josh. Why didn’t I think of this? Two
    Of my favorite things–eggie custard and chocolate–all baked in together! I still need to get my man a card, thank you for the reminder, and Smudge will love this before she heads off for school. Boom! V-day planning is done. Happy hearts to you and Josh. XO

  2. I love Dutch babies, but no one else in my family really eats them. Usually breakfast is just my son and I (and daughter but she doesn’t eat yet) so I don’t get a chance to make these often. But he loves chocolate so this may just work! Then I won’t have to eat a whole Dutch baby myself!

  3. I really want to make this tonight for supper for my family but I need help. What size pan did you use??? I have 12 and 8 inch cast iron skillet and a 5 quart cast iron dutch oven. I want to use the right size. I know my girls will love this. Thank you for you help.

  4. I made this today for my husband for breakfast and we loved it! I thought it was too bitter but then I realized I accidentally doubled the cocoa powder (when I did it, I did think that a 1/2 cup of cocoa powder was an awful lot!), so it would probably be far better as it is supposed to be! It was still delicious!

  5. Maria, is that an 8″ cast iron skillet? I think the recipe just calls for a “large” one. I think mine is 12″, so I will need to use a round cake pan, I suppose.

  6. Wow! I can only imagine how delicious it must be. I love a good dutch baby. My favorite is the texture – a combination of a custard and a pancake. Yum:) Of course, adding chocolate is brilliant. And you’re right; this impressive breakfast takes no time at all!

  7. I’ve been making dutch babies for years (at least 15+) and have never thought to do this variation. I made it for my kids today after a friend emailed it. What a fun treat! You could also cook the strawberries into it or bananas. Thanks for sharing!

  8. We made this this morning for Pancake Day and really enjoyed it! It tasted like hot chocolate, which gave us the idea of adding a bit of cinnamon next time to imitate the flavor of Mexican hot chocolate. Thanks for the fun recipe!

  9. Ahhhh this looks amaaaaaaazing! I can’t believe I missed this until now! I’ve actually never heard of a Dutch baby, but I know I would like it. And Matt would have LOVED this. I’ll have to make this for him when I get back home.

  10. made this today and i love it – so easy & tasty ! used a star shaped baking tin and decorated it with sprinkles & icing sugar, i used whole wheat flour & cream instead of milk, the texture was the same. thank for the recipe maria πŸ™‚

  11. My freshman year of college my friend from across the hall made a dutch baby for me for the first time and man was I hooked. They are so light but still rich, sweet but not too sweet. They are just perfect. I couldn’t imagine them getting any better, but chocolate!? I cannot think of something more worth getting out of bed in the morning.

  12. I just made this and it is delicious. I topped it with sliced bananas, homemade strawberry sauce, and whipped cream. Next time I think I would try it topped with just sliced strawberries or even plain with powdered sugar to be able to taste the chocolate flavor more. I loved the texture– creamy center, and slightly crunchy, buttery edges. As far as how many people it serves, I ate half and was satisfied. I think that my husband would probably eat the whole thing. Thank you– I loved this idea and it was very good

  13. Just made this for my kids for Valentine’s breakfast- it was a huge hit! Beautiful- and yummy- breakfast treat! I made it in a heart-shaped tart pan- it was lovely! I used half “special dark” cocoa- made it very dark and rich!

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