Triple Chocolate Dutch Baby
This warm Triple Chocolate Dutch Baby with a puffy center and crispy edges, served with ice cream, makes the perfect shareable dessert any time of the year!
We are BIG fans of Dutch Baby pancakes here at Yoga of Cooking!
These pancakes are the easiest breakfast-meets-brunch dessert ever! This recipe comes together in 5 minutes, with minimal effort, and bakes in about 20. So in less than 30, you have a crowd-pleaser shareable treat.
Why is it Triple Chocolate, you ask?
- It’s made with dutch-process cocoa.
- There’s a chocolate hazelnut spread (I used Target’s version of Nutella).
- And there’s chocolate chips in the batter!
If you’re a chocolate lover like us, you’re going to LOVE it.
Our favorite Dutch Baby Pancake Recipes
How to make Triple Chocolate Dutch Baby
To make this easy recipe, you’re going to need:
- Cast iron or oven-safe pan, I used a 12″ ceramic non-stick pan
- All purpose flour, or 1-1 gluten-free flour
- Dutch-process cocoa
- Eggs
- Chocolate hazelnut spread
- Chocolate Chips
- Brown sugar
- Milk, or plant based milk
- Simply combine the ingredients in a large bowl, and transfer to a greased pan. Bake for about 20 minutes and serve warm. That’s it!
Best Toppings for Triple Chocolate Dutch Baby
Since this recipe is more of a dessert than a traditional dutch baby pancake, our favorite way to serve it is warm with chocolate ice cream. Here are some ideas that you’d enjoy, too:
- Chocolate or vanilla ice cream
- Chocolate syrup
- Dulce de leche or caramel
- Butterscotch chips
- Chocolate Chips
- Whipped Cream
If you want to serve yours as pictured, we added Rocky Road ice cream, chocolate syrup and dulce de leche, and butterscotch chips.
For more chocolate recipes, check out my:
- Healthy Skillet Chocolate Banana Bread (gluten & dairy free)
- Nutella Banana Bread
- Vegan Chocolate Chip Cookie Sandwiches
- Triple Chocolate Donuts
I’m so happy you’re making one of our recipes, and would love to see how it turns out! If you loved it, rate and review. You can also share it with me on Instagram using #yogaofcooking. It always makes my day!
Happy Baking! x
Print
Triple Chocolate Dutch Baby
- Total Time: 25 minutes
- Yield: 4 servings
Description
This warm Triple Chocolate Dutch Baby with a puffy center and crispy edges, served with chocolate ice cream, makes the perfect shareable dessert any time of the year!
Ingredients
- 1 tbsp unsalted butter, for pan
- 4 eggs
- 1 cup all purpose flour
- 1/4 cup dutch-process cocoa powder
- 4 tbsp light brown sugar
- 1/4 tsp kosher salt
- 3/4 cup whole milk
- 4 tbsp chocolate hazelnut spread
- 1/4 cup semisweet chocolate chips
Topping ideas (optional):
- Chocolate or vanilla ice cream
- Chocolate chips
- Butterscotch chips
- Chocolate syrup
- Dulce de leche
Instructions
- Preheat oven to 425F. Place 1 tablespoon of butter in a 10″ or 12-inch oven-safe pan or cast iron, and melt in the oven careful not to burn. About 2-3 minutes.
- In a large bowl, whisk 4 eggs, add milk and brown sugar. Combine flour, cocoa and salt. Whisk until fully incorporated. Fold in the chocolate hazelnut spread and chocolate chips. Transfer to pan.
- Bake for 18-20 minutes. Remove from oven and cool for 5 minutes.
- Serve warm and top with ice cream, chocolate chips and a drizzle of dulce de leche.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
