Chocolate Dutch Baby Pancake

Rich cocoa is mixed into the batter to create this oven skillet pancake - best served with fresh summer berries and drizzles of maple syrup.

Course Breakfast, Brunch
Cuisine Dutch
Keyword chocolate, dutch baby, dutch pancake, griddle, oven pancake, pancake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author breakfast for dinner


  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 2 tablespoons cocoa powder
  • 30 g unsalted butter
  • fresh berries, to serve


  1. Preheat oven to 375 F.
  2. Place a 11" cast iron skillet (or other oven-safe skillet) into the oven to heat for 10 minutes, then remove.
  3. In a large bowl, beat together the eggs, brown sugar, milk, and vanilla. Then add the flour and cocoa powder and beat again until smooth.
  4. Melt the butter in the hot skillet, and swirl to coat the skillet evenly. Pour the batter into the skillet and then bake for 15-20 minutes, or until the pancake is puffed in the middle and firm around the edges.
  5. Serve with fresh fruit and maple syrup.