Chocolate Chip Dutch Baby

10 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Chocolate Chip Dutch Baby is a jumbo buttery baked pancake filled with melty chocolate! Quick and easy recipe to make pancakes for a crowd!

Dutch Baby Pancakes are an easy way to serve Pancakes for breakfast all at once. The batter is made similarly to our Pumpkin Dutch Baby Pancake but instead of a skillet, it’s cooked in a baking dish for one jumbo baked pancake that is sliced and served! For more Breakfast treats for a crowd, try our Baked French Toast or Sheet Pan Pancakes next.

About our Chocolate Chip Dutch Baby Recipe

Sometimes called German Pancakes, Dutch Baby Pancakes are an amazing addition to your breakfast recipe collection. They differ from regular pancakes because they use a more eggy pancake batter, and don’t require a leavening agent. Instead of cooking the pancakes one at a time on a stovetop or griddle, you pour the batter into a baking pan for a giant pancake you slice and serve. The best part is you whip them up in the blender so there is almost no hands on time and the batter is ready in minutes. It’s such an easy way to enjoy delicious pancakes, you may never go back to flipping flapjacks again!

Chocolate Chip Dutch Baby ingredients

Chocolate Chip Dutch Baby Ingredients

  • Batter: You only need a few pantry ingredients for the batter, including milk, eggs, vanilla, flour, and salt. It’s best to use regular flour, or if needed you can use bread flour, just don’t use cake flour because it’s too light for the amount of eggs.
  • Eggs: The key ingredient that really sets German Pancakes apart from regular pancakes is using a large number of eggs. You need six eggs for this recipe, but don’t worry it won’t taste eggy, the other ingredients balance them out!
  • Butter: By brushing melted, unsalted butter over the base of the pan, you make sure the Dutch Baby doesn’t stick to the pan and add rich buttery flavor. The butter also forms a crust around the edges so they are buttery and crispy.
  • Chocolate chips: Mini semi-sweet chocolate chips melt during the baking time for delicious chocolate morsels throughout. It’s best to use the smaller chips because they will distribute more evenly through the batter.

Kitchen Tools & Equipment

  • Baking Dish: Typically Dutch Babies are cooked in a large skillet, but we’ve made this recipe in a large 9×13 inch baking dish. That way you can share it with a lot of people over the holidays or for a delicious brunch.
  • Blender: Using a blender to whip up your pancake batter is key to creating enough air and gluten to get a good rise while also making a smooth batter. The air and gluten are what make the batter puff up as it bakes to get that delicious signature texture.

How to Make Chocolate Chip Dutch Baby

Time needed: 30 minutes.

  1. Prep Work

    Start by preheating your oven to 400 degrees. Brush melted butter all over the insides a 9×13 inch baking dish, including up the sides of the dish.

  2. Blend the Batter

    Add eggs, milk, vanilla extract, flour, and salt to a blender, and turn on the processor until well combined. Then pour the mixture into the baking dish, and sprinkle chocolate chips over the top of the mixture.Chocolate Chip Dutch Baby collage

  3. Bake the Pancake

    Bake the pancake in the hot oven uncovered for about 20 minutes. Once the Chocolate Chip Dutch Baby has puffed up and is a nice golden-brown color, it is ready.Chocolate Chip Dutch Baby in baking pan

  4. Serve with Toppings

    Cut your cooked pancake into slices and serve with your choice of toppings. Try classic toppings like powdered sugar, fresh fruit, and maple syrup.Chocolate Chip Dutch Baby in baking pan with slice removed

Nutritional Facts

Nutrition Facts
Chocolate Chip Dutch Baby
Amount Per Serving
Calories 147 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 121mg40%
Sodium 193mg8%
Potassium 88mg3%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 282IU6%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Chocolate Chip Dutch Baby Tips & Tricks

  1. Butter your Baking Dish
    • You want to make sure you grease your baking dish with butter really well, including the sides of the dish. Not only does it keep your pancake from sticking but it creates a crispy crust and buttery edges that make this pancake even more delicious.
  2. Don’t Mix the Batter by Hand
    • If you don’t have a blender, use a stand mixer or electric beaters on high speed. The key to getting a tall puff (which helps cook it properly) is to create lots of air in the batter while also getting it super smooth. Hand whisking the batter isn’t going to give you the same texture you need.

What to Pair With Chocolate Chip Dutch Baby

Drinks: If you are serving this Chocolate Chip Dutch Baby during the holidays, satisfy your sweet tooth by pairing it with Peppermint Hot Chocolate. Balance the sweetness with a strong cup of Cold Brew Coffee or just a simple glass of cold milk.

Fruit: Fresh fruit goes great with this buttery, chocolaty pancake. Top the pancake with fruit and berries, add berries and fruit pieces to the batter, or serve with a side of your favorite Fruit Salad.

How to Store Chocolate Chip Dutch Baby

Store: Don’t leave the Chocolate Chip Dutch Baby at room temperature for more than 2 hours. Once the breakfast recipe has cooled to room temperature, you can wrap the dish to store in the fridge for up to 1 week.

Reheat: It is best to reheat your pancakes on the stove in a pan with a little butter to crisp up the edges. If you microwave them, cover with a damp paper towel to keep them from drying out.

Freeze: You could also seal and freeze any leftover Chocolate Dutch Baby pancake slices for up to 3 months. Wrap individual slices in plastic wrap and store in a sealed container. Reheat them from frozen in the oven or thaw and reheat on the stove top.

Ideas to Serve Chocolate Chip Dutch Baby

When you serve your Chocolate Dutch Baby, there are a lot of different add-ons that would taste amazing. Essentially, any of your favorite pancake toppings would also go great on a German Pancake. If you’re looking for inspiration, here are some of the best toppings to go with this chocolate chip breakfast:

  • Syrups: You can add simple maple syrup, fruit syrups, or a drizzle of honey over the top of your Dutch Baby.
  • Sugar: Try adding a dusting of cinnamon sugar, powdered sugar, brown sugar, or large grain white sugar to the top.
  • Fruit: Fresh berries like sliced strawberries, blueberries, and raspberries make a refreshing and delicious addition.
  • Chocolate: There’s already a good helping of chocolate chips in this recipe, but if you want even more chocolate, you can always enjoy your Dutch Baby with chocolate sauce.

FAQ for Chocolate Chip Dutch Baby

What is a Dutch Baby Pancake?

Technically a Dutch Baby is a form of popover, or baked good that “pops over” the sides of the baking dish. The pancake batter puffs and rises while it bakes in the oven but then deflates when you serve it for a tender, semi-chewy, buttery baked pancake.

What makes a Dutch Baby puff up?

The combination of air in the batter with the hot oven causes steam to be released in the batter which is what makes it puff up. You want to get a lot of air in your batter which is why it’s best to use a blender to mix it up and you want to bake the pancake right away.

Chocolate Chip Dutch Baby on serving plate 1x1

Recipe Card

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Chocolate Chip Dutch Baby

Chocolate Chip Dutch Baby is a jumbo buttery baked pancake filled with melty chocolate! Delicious easy recipe to make pancakes for a crowd!
Yield 10 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder



  • Preheat oven to 400 degrees.
  • Add melted butter to a 9×13 baking dish and spread all over the bottom.
  • Add eggs, milk, vanilla extract, flour, and salt to a blender and process until well combined.
  • Pour mixture into a baking dish and sprinkle chocolate chips over the mixture. Bake, uncovered, for 20-22 minutes until puffed and golden brown.
  • Serve with powdered sugar, fruit, and maple syrup.


Calories: 147kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 193mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Chocolate Chip Dutch Baby Variations

Chocolate Dutch Baby: For extra chocolaty flavor, you can add unsweetened cocoa powder to the actual batter. Use ⅓ cup of cocoa powder to replace part of the flour in the dry ingredients.

Cinnamon Swirl: For a Dutch Baby inspired by classic cinnamon rolls, you can add a cinnamon swirl mixture to the recipe. Whisk together ¼ cup room temperature butter, ¼ cup brown sugar, and 1 teaspoon ground cinnamon. Swirl the mixture into the dish right before baking.

Chocolate Chips: You can also add different kinds of chocolate chips instead of semisweet chips, like milk chocolate, white chocolate, or dark chocolate. It is best to use smaller chips though so there is good chip to batter ratio.

Chocolate Chip Dutch Baby collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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