Chocolate Cherry Dutch Baby Pancake
dairy-free breakfast idea
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Easy Dutch baby pancake recipe
This easy-to-make chocolate cherry Dutch baby pancake recipe will have you smitten from the first bite! This delightful dish is not only dairy-free, but it also comes together quickly and is made in a skillet for a hot and delicious breakfast idea. What really sets this one apart is a hint of cardamom that compliments the chocolate and cherry flavors so wonderfully. I would recommend making this for a romantic breakfast or perhaps even for Valentine’s morning, an anniversary or birthday breakfast for a chocolate lover. My recipe makes one 8-inch Dutch baby pancake.
Why do they call it a Dutch baby pancake?
Dutch pancakes originated in Germany and “German” (in the German language) is “Deutsch” and an American restaurateur kind of flobbed the name from Deutsch to Dutch and added “baby” because the version they served was smaller than the traditional 12 inch diameter typically served in Germany or the Netherlands.
What makes a Dutch baby pancake different from the traditional American pancake?
Dutch baby pancakes are thinner in the center with a high rise on the sides. They also contain more eggs which gives them a custardy texture and taste. I personally LOVE eggs, so I was very “smitten in my kitchen” the first time I tried a Dutch baby pancake. 😍
TIP: You can add fruit while cooking, but if you add too much or too large of fruit, it can result in a more dense, less desirable texture and taste in the center. (a little rubbery) The sliced cherries and chocolate chucks are the perfect size and amount for adding to a Dutch baby pancake. You can also add a fruit topping after it is baked, if desired.
Let’s begin!
Ingredients to make Dutch baby pancake
8-10 fresh sweet cherries, pitted and sliced in half
1/4 cup dark chocolate chunks (dairy-free)
1/4 cup packed dark brown sugar
1/2 cup all-purpose flour
2 large eggs
1/2 cup coconut milk (full fat)
1/2 tsp cardamom
pinch of salt
3 tbsp plant butter (I used Country Crock olive oil butter)
Equipment: You will need an 8-inch oven-proof skillet (I used a cast iron skillet.)
Note: This recipe is sweet enough for me on its own, but feel free to drizzle some maple syrup on it before enjoying.
How to make a Dutch baby pancake
Instructions:
Preheat oven to 425℉.
In a small bowl, combine cherries, chocolate chunks and brown sugar with a fork and set aside.
In a medium bowl, add flour, eggs, coconut milk, cardamom and pinch of salt and mix on medium speed until smooth and well blended.
Place butter in 8-inch oven proof skillet and heat in a 425℉ oven until melted, about 3-4 minutes. Use pot holder to remove skillet from oven and set on a trivet or pot holder. Immediately pour batter into hot skillet.
Evenly sprinkle middle of batter with the chocolate and cherry mixture and immediately return to oven. Bake until top edges are risen and golden brown, about 14-17 minutes.
Slice and serve immediately. If desired, you can top with maple syrup, powdered sugar, extra cherries or if you are serving a special romantic breakfast, such as Valentine’s or celebrating your anniversary, add some heart sprinkles.
Another delicious fruit combination would be blueberries and lemon zest, for a bright summer taste.
Here’s a photo of my chocolate cherry Dutch baby pancake straight out of the oven. You can see how beautifully it puffed up on edges and see the butter still sizzling.
It is meant to be sliced and served immediately after removing from oven, but of course I wanted to take some photos first, so you can see in other photos how it deflates a little if not enjoyed right away.
Enjoy!
🍒Julie
Chocolate Cherry Dutch Baby Pancake
Ingredients
Instructions
- Preheat oven to 425℉.
- In a small bowl, combine cherries, chocolate chunks and brown sugar with a fork and set aside.
- In a medium bowl, add flour, eggs, coconut milk, cardamom and pinch of salt and mix on medium speed until smooth and well blended.
- Place butter in 8-inch oven proof skillet and heat in a 425℉ oven until melted, about 3-4 minutes. Use potholder to remove skillet from oven and set on a trivet or potholder. Immediately pour batter into hot skillet.
- Evenly sprinkle middle of batter with the chocolate and cherry mixture and immediately return to oven. Bake until top edges are risen and golden brown, about 14-17 minutes.
- Slice and serve immediately. If desired, you can top with maple syrup, powdered sugar, extra cherries or if you are serving a special romantic breakfast, such as Valentine’s or celebrating your anniversary, add some heart sprinkles.
Notes
Note: I am lactose intolerant, that is why I choose to create a dairy-free version, but if you would like to use real dairy ingredients you can (equal substitution amounts.) Keep in mind that the nutritional value may change.
TIP: You can add fruit while cooking, but if you add too much or too large of fruit, it can result in a more dense, less desirable texture and taste in the center. (a little rubbery) The sliced cherries and chocolate chucks are the perfect size and amount for adding to a Dutch baby pancake. You can also add a fruit topping after it is baked, if desired.
Note: This recipe is sweet enough for me on its own, but feel free to drizzle some maple syrup on it before enjoying.
Warning: Please do not forget that the cast iron skillet stays very hot long after taking out of the oven. Use potholders to handle or order some silicone slip-on heat-resistant handle sleeves as listed below on this recipe card from Amazon.
Nutrition Facts
Calories
315Fat (grams)
17 gCarbs (grams)
33 gFiber (grams)
2 gSugar (grams)
24 gProtein (grams)
6 gSodium (milligrams)
140 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. Per serving.
