If you need a quick, easy and delicious treat, this Chocolate Dutch Baby is ready in just about 20 minutes. Top with all your favourite sundae toppings.

chocolate Dutch babies in mini cast iron skillets

If you’ve never tried a chocolate Dutch pancake, you are missing out! I love to make them into a sundae. These Chocolate Dutch Baby Sundaes are super easy to make and they’re made with basic pantry items. They cook up quickly and of course, they’re chocolatey delicious :)

Ingredients and Substitutions

Cocoa Powder – you can use any cocoa powder you like for these chocolate Dutch babies.

Recipe Tips

I made individual chocolate Dutch babies in my small 5-inch cast iron skillets. The recipe as written will make 3 at that size. Using the same recipe, you could make one in a 6.5-inch skillet or make 5 or 6 tiny ones using a standard muffin tin. If you’d like to make one big one in a 10-inch (top diameter) skillet, simply double the recipe.

As noted above, feel free to get creative with your toppings. Just about anything goes with chocolate, including fruit. You just can’t go wrong :). Top your chocolate dutch baby with ice cream or whipped cream. Add a little chocolate and/or caramel sauce or get creative with what you have on hand with chocolate chips or shavings, sprinkles, cherries, toffee bits or whatever!

chocolate Dutch babies in mini cast iron skillets

Top Tip

Enjoy these warm from the oven, but do be careful of the HOT handles if using cast iron skillets!

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chocolate Dutch babies in mini cast iron skillets

Get the Recipe: Chocolate Dutch Baby Sundaes

Easy and delicious, these individual chocolate dutch baby pancakes can be made in small skillets, muffin tins or double the recipe to make in a 10-inch (top diameter) skillet. 
5 stars from 6 ratings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 servings


For pans:

  • 3 Tablespoons butter, divided into 3 equal pieces

For batter:

  • 2 large eggs
  • 6 Tablespoons milk
  • 1 Tablespoon butter, melted and slightly cooled
  • 4 Tablespoons flour
  • 2 Tablespoons cocoa powder
  • 1 1/2 Tablespoons white granulated sugar
  • 1/4 teaspoon vanilla
  • Pinch salt

For topping:

  • Vanilla Ice Cream
  • Chocolate Sauce
  • Caramel Sauce
  • Pecan halves


  • Place skillets into oven and then preheat oven to 425F with skillets in oven.
  • Meanwhile, combine all the batter ingredients in a medium bowl and whisk well until fluffy. Set aside.
  • When oven is preheated, carefully remove skillets from oven (they're hot!). Add 1 Tbsp of butter to each skillet and swirl around to coat as it melts. Give batter a quick whisk, then divide evenly between the 3 skillets. Immediately place into preheated oven and bake until puffy and set, about 10 minutes (for 5-inch skillets).
  • Remove from oven. Pancakes will deflate as they cool. While still warm, top with a scoop of ice cream, chocolate and caramel sauce and a scattering of pecans.


If making in a muffin tin, baking time will be slightly less, about 8 minutes. If doubling recipe and baking in a larger skillet, baking time would be 15-18 minutes.
Nutritional information is for the chocolate Dutch baby only and doesn't include any toppings.
Cuisine: American
Course: Dessert
Serving: 1serving, Calories: 259kcal, Carbohydrates: 17g, Protein: 6g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 151mg, Sodium: 191mg, Potassium: 140mg, Fiber: 1g, Sugar: 7g, Vitamin A: 690IU, Calcium: 62mg, Iron: 1.5mg
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