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Chocolate Chip Dutch Baby

I modified a friend's traditional Dutch baby recipe to come up with this version, which my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1/2 cup half-and-half cream
  • 1/8 teaspoon ground nutmeg
  • Dash ground cinnamon
  • 3 tablespoons butter
  • Optional: Maple syrup and additional butter


  • In a small bowl, combine chocolate chips and brown sugar; set aside. In a small bowl, beat the flour, eggs, cream, nutmeg and cinnamon until smooth.
  • Place butter in a 9-in. pie plate or an 8-in. cast-iron skillet. Heat in a 425° oven until melted, about 4 minutes. Pour batter into hot pie plate or skillet. Sprinkle with chocolate chip mixture. Bake until top edges are golden brown, 13-15 minutes. Serve immediately, with syrup and butter if desired.
Nutrition Facts
1 piece: 313 calories, 17g fat (10g saturated fat), 144mg cholesterol, 140mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 6g protein.

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  • Irascible_Baker
    Feb 18, 2017

    My mother frequently asks for this recipe when she's in the mood for something special - it's a breakfast favorite! The batter is very thin, but puffs up and may have a variable thickness throughout, however a shallow pie dish is just fine. It is very buttery. The mini chocolate chips contribute to the overall sweetness of the pancake, which can be served with a variety of additions: a fruit sauce, cream, powdered sugar or even a delicate drizzling of maple syrup. However, this is plenty sweet on its own -- unlike most pancakes, these are sweet enough to stand alone.The ease and speed of this dutch baby gives it an advantage over ordinary pancakes.

  • plumshoe
    Sep 11, 2014

    Yummy with coffee!

  • mrssmif
    Aug 21, 2011

    My family really enjoyed this. We did not add any syrup, it was sweet enough w/o it.

  • cross-stitchgirl
    Jul 8, 2011

    This was WAY TOO SWEET!!! I even made it with milk instead of half and half to lessen the richness of it. My kids loved it but what kids don't love a ton of sugar for breakfast? Yuck! Will not be making it again.

  • jenngarber
    Feb 4, 2009

    No comment left