Chocolate Dutch Baby With Berries

For a fun brunch or holiday breakfast, try this puffy oversize pancake.

Chocolate Dutch Baby

Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

Active Time:
25 mins
Total Time:
45 mins

Start your day with a different kind of pancake. This wonderfully light and puffy chocolate Dutch baby recipe comes together just as easily as classic buttermilk pancakes without having to stand over the stove flipping individual flapjacks.

Using a cast-iron skillet is key. It’s what gives this eggy pancake its signature crispy edge and custardy middle. Fresh berries and whipped cream on top help balance out the richness of the chocolate, making it suitable for breakfast, but beautiful enough to be served as a warm dessert.

Our two variations (below) offer other ways to enjoy this oversized pancake. The cherry-almond version uses both almond extract and sliced almonds for nuttiness, and is topped with cherry preserves swirled into tangy vanilla yogurt, for a lighter topping than whipped cream. Orange zest and slices bring brightness to our second variation, which is drizzled with a classic breakfast staple: maple syrup. Although, you can always get creative and use your favorite breakfast toppings instead. 


  • 1/2 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 3 Tbsp. unsweetened cocoa

  • 1/4 tsp., plus a pinch kosher salt, divided

  • 3 large eggs, at room temperature

  • 1 cup whole milk, at room temperature

  • 1 1/2 tsp. vanilla extract, divided

  • 2 Tbsp. unsalted butter

  • 1/2 cup heavy whipping cream

  • 2 Tbsp. powdered sugar

  • 1/4 tsp. ground cinnamon

  • 1/2 cup sliced fresh strawberries

  • 1/2 cup fresh raspberries

  • Flaky salt, to taste (optional)


  1. Place a 10-inch cast-iron skillet in oven with rack in lower third position. Preheat oven to 425°F. (Do not remove skillet while oven preheats.)

  2. Whisk together all-purpose flour, granulated sugar, cocoa, and 1/4 teaspoon of the salt in a medium bowl. Whisk together eggs, milk, and 1 teaspoon of the vanilla in a medium bowl until well combined. Gradually whisk about half of the milk mixture into flour mixture until smooth. Gradually whisk in remaining milk mixture until thoroughly combined.

  3. Carefully remove hot skillet from preheated oven; add butter, and swirl to melt and coat skillet. Working quickly, pour batter into skillet. Bake in preheated oven until puffed and brown around edges, 18 to 22 minutes.

  4. Meanwhile, whisk together heavy cream, powdered sugar, cinnamon, and remaining 1/2 teaspoon vanilla and pinch of kosher salt in a bowl until soft peaks form, 45 seconds. Chill, covered, until ready to serve.

  5. Remove Dutch baby from oven. Top with whipped cream and berries; sprinkle with flaky salt, if using. Serve immediately.

More Sweet Ideas

Chocolate-Orange Dutch Baby

Prepare recipe as directed through Step 2, adding 2 tsp. grated orange zest to egg-milk mixture. Proceed with recipe as directed through Step 3; omit Step 4. In Step 5, spoon 1 cup mixed orange slices (such as blood oranges and navel oranges) on top of Dutch baby instead of whipped cream and berries; drizzle with maple syrup.

Chocolate-Cherry-Almond Dutch Baby

Prepare recipe as directed through Step 2, substituting almond extract for vanilla extract. Proceed with recipe as directed through Step 3; omit Step 4. In Step 5, spoon 1 (5.3-oz.) container vanilla whole-milk yogurt on top of Dutch baby instead of whipped cream and berries; swirl in 1/2 cup well-stirred cherry preserves. Sprinkle evenly with toasted sliced almonds.

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