Chocolate Dutch Baby

Oct 13 2015

by Tamara Eckles

I love baking, but I really love making breakfast too so it’s only natural that I gravitate towards making and sharing my breakfast adventures on Jem of the South.  I’d never had a dutch baby before, but I was intrigued by the recipe for a while so I knew I had to try making one soon. For a little background on this breakfast recipe, the dutch baby or German Pancake is basically a large popover cooked in a cast iron skillet. How could this not be awesome?? I’ve seen several recipes for the original version which isn’t chocolate, but wanted to try my hand at a chocolate version once I saw pictures on Pinterest. I have to say this chocolate dutch baby is a thing of beauty! Not too sweet (the fresh raspberries and powdered sugar add just enough sweetness) and ready in under an hour so it’s the perfect breakfast for these cold fall Saturday mornings!



Chocolate Dutch Baby2



Chocolate Dutch Baby slightly adapted from love and olive oil


3/4 cup milk

2/3 cup all purpose flour

4 large eggs

3 tbsp cocoa powder ( I used natural unsweetened cocoa)

2 tbsp granulated sugar

1/2 tsp pure vanilla extract

1/4 tsp salt

1/4 unsalted butter (cut into cubes)

powdered sugar ( for dusting)

1 cup of fresh raspberries or seasonal fruit  ( for topping)

Preheat your oven to 450 degrees and place your cast iron skillet in the oven while it’s preheating.
In your blender add the flour, milk, eggs, cocoa powder, sugar, vanilla and salt. Blend until smooth.

Remove the cast iron skillet from the oven and add the butter. Place the skillet back in the oven and allow the butter to melt. Once the butter has melted, our the batter into the skillet and place back in the oven. Back for 20 to 25 mints or until the pancake has puffed.

Remove the pancake for the oven, dust with powdered sugar, top with raspberries and serve immediately. Enjoy!!



Tamara Eckles is a baker, blogger and radio host. She is the founder of Jem of the South, the place where you “Discover Something Sweet!” Join her adventures in baking on her blog and follow her on Instagram and Facebook!


Tamara Eckles View More Blog Posts from this Author

Tamara Eckles is a dessert enthusiast who has a love for dessert and business plain and simple. Tamara married her love of desserts which includes 20 years of baking experience and her love of entrepreneurship to start her popular media company, Jem of the South, the place where you “Discover Something Sweet”. Jem of the South is the home of Jem Radio, a monthly on-line radio show highlighting small business owners in the dessert industry, Rare Jems TV and Jem of the South Events and Workshops. She is also the author of the e-book ” 7 Sweet Recipes for Dessert Business Success” as well as two dessert guides. Tamara is becoming a go to resource for discovering sweet dessert businesses and dessert trends. Join her on her mission as she “Discovers Something Sweet!”.

Leave a Comment

2 responses on “Chocolate Dutch Baby

  1. larawn rhea

    ¼ butter
    Is this ¼ cup? or ¼ stick of butter.
    Sounds yummy. I want to try this weekend.
    Thanks for sharing~

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts