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.
Table of contents
- About our Chocolate Chip Dutch Baby Recipe
- Chocolate Chip Dutch Baby Ingredients
- Kitchen Tools & Equipment
- How to Make Chocolate Chip Dutch Baby
- Nutritional Facts
- Cooking Chocolate Chip Dutch Baby Tips & Tricks
- What to Pair With Chocolate Chip Dutch Baby
- How to Store Chocolate Chip Dutch Baby
- Ideas to Serve Chocolate Chip Dutch Baby
- FAQ for Chocolate Chip Dutch Baby
- Chocolate Chip Dutch Baby Variations
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
- 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.
- 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.
- 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.
- 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.
- 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.
Cooking Chocolate Chip Dutch Baby Tips & Tricks
- 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.
- 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
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.
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.
- 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.
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.