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Dutch Baby Staff

Chocolate Chip Dutch Baby

This Chocolate Chip Dutch Baby is a dramatic, oven-baked pancake that puffs up high, offering a crispy edge and a custardy center studded with melted chocolate. It is an incredibly easy, 20-minute breakfast or dessert, making it perfect for weekend mornings or a quick sweet treat.
Print Recipe
Cook Time 19 minutes
Servings: 1
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg
  • 1/4 cup milk
  • 1/4 cup flour
  • 1/8 tsp almond extract
  • 2 tbsp butter
  • 1 tbsp semi-sweet mini chocolate chips
  • powdered sugar

Equipment

  • 8'' skillet

Method
 

  1. Preheat the oven to 450 degrees.
  2. Whisk the egg and milk in a bowl until combined.
  3. Add the flour and whisk until smooth.
  4. Add the almond extract, if using. Whisk a few more times.
  5. Once the oven is preheated, add the butter to an 8'' pan and place the pan in the oven until melted.
  6. Once the butter is melted and starting to bubble, remove the pan from the oven. Add the batter to the pan of melted butter. Drop the mini chocolate chips on top of the batter.
  7. Bake for 11 minutes, until edges are puffed and starting to brown.
  8. Top with powdered sugar and lemon juice, or berries – whatever you prefer!
  9. Enjoy!

Notes

A few tips so it turns out well:
  • Sprinkle the chips on top right after pouring the batter into the hot pan rather than mixing them in—this helps prevent them from sinking and burning.
  • Mini chips work better than regular because they distribute evenly and don’t disrupt the rise as much.