A perfect impromptu warm, sweet treat, inspired by the classic Mexican churros. This churro Dutch baby pancake is sprinkled with cinnamon and sugar and served warm drizzled with warm, homemade chocolate sauce.
Who doesn’t love churros? But let’s face it. They’re a little fussy to make at home with piping and deep-frying. Enter this churro Dutch baby, with a buttery, custardy batter that bakes up light and golden. Sprinkled with cinnamon sugar, it channels churros beautifully!
The batter is mixed in minutes in a blender (or in a bowl with an immersion blender) and is poured into a hot skillet for a short bake. Sprinkle with cinnamon sugar and serve with the warm, homemade chocolate sauce.
You’ll love that this Dutch baby is made with regular pantry items that come together quickly in a blender. The homemade chocolate sauce is simply cream and chopped chocolate melted together in the microwave (or a saucepan), which can be done while the Dutch baby bakes.
Love Dutch baby pancakes? Me too! Check out more of my Dutch baby pancake recipes.
Ingredients and substitutions
A few notes about the key ingredients …
Chocolate – A mixture of dark and milk chocolate will produce the nicest chocolate sauce, but all semi-sweet will be just fine. You can chop your own chocolate or use chocolate chips.
Heavy cream – This is the 35% butterfat whipping cream. Heavy cream is needed to produce a rich chocolate sauce.
How to make churro Dutch baby: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Mix together the Dutch baby batter in a blender or in a bowl with an immersion blender or beater. Let it rest 20-30 minutes.
Step 2: Add the white sugar and cinnamon to a small bowl. Stir together and set aside.
Step 3: Make the chocolate sauce by heating the cream and chocolate in the microwave until melted and smooth. Set aside.
Step 4: Preheat the oven, then add the butter to a cast-iron skillet. Place in the oven to melt.
Step 5: Remove the hot skillet with the melted butter from the oven and immediately pour in the Dutch baby batter. Return to the oven to bake.
Step 6: Remove from the oven and immediately sprinkle with cinnamon sugar. Serve warm with warm chocolate sauce.
Recipe tips!
- If this is your first Dutch baby, it’s important to know that the pancake will puff up in the oven, but will quickly deflate once out of the oven. This is exactly what Dutch baby pancakes do!
- A cast-iron skillet is perfect for a Dutch baby, as it can be preheated in the oven and will retain heat nicely to cook the Dutch baby evenly. If you don’t have a cast-iron skillet, use a 9-inch round metal cake pan.
Making ahead and storing
Unfortunately, Dutch baby pancakes are best enjoyed freshly baked and aren’t great for making ahead. You can mix up the batter ahead if you like and refrigerate it. Remove from the fridge for a bit before using to take the chill off.
You can also make the chocolate sauce ahead. Refrigerate, then rewarm in the microwave or in a saucepan on the stovetop.
Store leftovers in the refrigerator for up to 24 hours. Reheat in the microwave or in a skillet on the stovetop.
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Get the Recipe: Churro Dutch Baby with Warm Chocolate Sauce
Ingredients
- 3/4 cup (175 ml) milk, 2 or 3% milk recommended
- 2/3 cup (85 g) all-purpose flour, spooned and levelled
- 3 large eggs
- 1 teaspoon vanilla
For the pan:
- 3 1/2 Tablespoons (50 g) butter, cut into 8-10 cubes
For sprinkling after baking:
- 3 Tablespoons white granulated sugar
- 1 1/2 teaspoons cinnamon
For the warm chocolate sauce:
- 1/2 cup (125 ml) heavy whipping cream, 35% b.f.
- 3/4 cup (113 g) chocolate, (4 oz) chopped or chips – a mixture of dark and milk chocolate is nice!
Instructions
- Add the 3/4 cup milk (2 or 3% milk recommended), 3 large eggs, 2/3 cup all-purpose flour (spooned and levelled) and 1 teaspoon vanilla to a blender (or a bowl with an immersion blender or beater). Blend together until well combined and bubbly. Set aside to rest for about 20-30 minutes while you preheat the oven and prepare the other ingredients.
- Preheat the oven to 425F (regular bake setting/not convection or fan-assisted).
- In a small bowl, stir together the 3 Tablespoons white granulated sugar and 1 1/2 teaspoons cinnamon. Set aside.
- Make the chocolate sauce by combining the 1/2 cup heavy whipping cream (35% b.f.) and 3/4 cup chocolate ((4 oz) chopped or chips – a mixture of dark and milk chocolate is nice!) in a microwave-safe 2-cup measuring cup or medium bowl. Microwave for 30 seconds. Remove and stir well. Return to the microwave for 15-second intervals, stirring well between heating, until the sauce is smooth. Set aside.
- Once the oven is preheated, add the 3 1/2 Tablespoons butter (cut into 8-10 cubes) to a 10-inch (top-diameter) cast-iron skillet or a 9-inch round metal cake pan. Place it in the hot oven and let the butter melt until it becomes bubbly. Watch closely! This will take about 3 minutes in a cast-iron skillet, but will be much quicker in a cake pan.
- Remove the hot pan from the oven. Quickly stir the batter, then pour it into the hot pan with the melted butter.
- Bake the Dutch baby for 20 minutes, then without opening the oven door, reduce the oven temperature to 350F and bake for an additional 5 minutes.
- Remove from the oven. The Dutch baby will almost immediately deflate. Sprinkle with all of the cinnamon-sugar mixture while it is still hot and damp. Serve immediately with the warm chocolate sauce for drizzling.
- Store leftover chocolate sauce in the refrigerator for up to 3 days.
Notes
More Dutch baby pancake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
