Chocolate Dutch Baby

This chocolate Dutch baby is a cocoa-infused baked pancake with puffed edges, topped with caramelized bananas, yogurt and honey for a brunch-worthy treat.

You might also like French toast muffins, limoncello tiramisu, vegan kaiserschmarrn, tiramisu Swiss roll or Starbucks style banana bread.

Why You’ll Love It

Distinctive: Because of the shape of the pan, the chocolate German or Dutch baby pancake recipe curls up at the edges. That is what gives this breakfast, brunch or dessert dish such a distinctive look. It also makes it better to hold the filling.
Indulgent: The rich flavors in this from the sugar to the cocoa powder, whipped cream topping and icing sugar, make this truly indulgent, and just the ticket if it’s a special occasion you’re making it for.
Simple to make: First, combine the ingredients, and then you can bake the pancakes in the oven. The recipe is super-easy and those are about the only steps you need to follow. So, forget the pancake restaurant and make your own wonderful sweet snacks in the comfort of your own kitchen.

Chocolate Dutch Baby Pancakes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggs: Provide structure and help the Dutch baby puff in the oven.
Milk: Adds moisture and helps create a smooth batter.
Brown sugar: Adds subtle sweetness and depth.
Gluten-free flour: A 1-to-1 blend makes this recipe accessible to gluten-free eaters.
Cream of tartar: Helps the eggs retain volume and keeps the batter airy.
Ground cinnamon: Adds a warm, aromatic note.
Ghee: Adds richness and helps crisp the edges.
Bananas: Fried until golden, these add natural sweetness and visual appeal.
Yogurt: Vanilla yogurt adds a creamy contrast to the warm pancake.
Honey: Adds natural sweetness and a beautiful glossy finish.
Cocoa powder: Infuses the pancake with chocolate flavor.

How to Make Dutch Baby Pancakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the ingredients: Mix eggs, milk and brown sugar in one bowl, and mix flour, cocoa powder, cinnamon, salt, and cream of tartar in another, then combine.
Cook the pancakes: Grease cast iron skillets with butter, then add the batter and bake.
Cook the bananas: Fry the bananas in ghee, adding a little brown sugar if liked.
Assemble: Top your Dutch babies with yogurt, banana and honey or syrup. Serve immediately.

Substitutions and Variations

Gluten free version: You can make a gluten free German pancake easily by using gluten free flour instead of all-purpose flour. I used Bob’s Red Mill 1 to 1 flour, but you will probably find success with other brands.
Swap the yogurt: Use Greek yogurt, whipped cream, or a dairy-free version.
Add nuts: Sprinkle chopped pecans or walnuts over the bananas.
Use maple syrup: Instead of honey for a deeper sweetness.
Add chocolate chips: Stir into the batter for extra richness.

Serving Suggestions

Toppings: I made my chocolate Dutch baby with bananas, cooking the bananas in a pan and adding some brown sugar to them. Then I added a spoonful of yogurt on top, but there are other options. You can use whipped cream instead of yogurt if you want, or even vanilla or peach bourbon ice cream. Instead of the bananas, consider seasonal berries. Drizzle some honey or maple syrup over the yogurt, ice cream or whipped cream and don’t forget the powdered sugar. Candied pecans would be good too or jalapeno hot honey if you want to get fancy!
With something savory: Pair your oven baked pancakes with bacon and sheet pan eggs, or eggs en cocotte (since you already have the oven on).

How to Store Chocolate Dutch Baby Pancakes

Store: These will begin to deflate and lose their characteristic puffy look as soon as they are done, so it’s best to serve them right away. However, they will keep for a few days in the fridge if you have leftovers.
Freeze: They can be frozen for up to 3 months (without the toppings) as long as you use a freezer-friendly container.
Thaw: Thaw overnight and reheat in the oven, microwave or toaster oven.