Get the Recipe: Churro Dutch Baby with Warm Chocolate Sauce
A quick, easy Dutch baby pancake inspired by the classic Mexican churros. Sprinkled with cinnamon and sugar, then drizzled with warm, homemade chocolate sauce, this is a fun and delicious sweet treat!
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.
The chocolate sauce can be made in the microwave or in a saucepan on the stovetop. For the stovetop, heat over medium heat, stirring constantly, until smooth. Remove from the heat, then rewarm later to serve.
Notes
Tips!
Dutch baby pancakes are best enjoyed freshly baked. You can mix the batter ahead and refrigerate it for up to 12 hours. You can also make the chocolate sauce ahead and refrigerate it for up to 3 days.
Refrigerate leftover Dutch baby for up to 24 hours. Reheat in the microwave or in the skillet on the stovetop over medium heat.
Be sure to read the notes about this Recipe Card for more tips, substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 276kcal, Carbohydrates: 28g, Protein: 9g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 168mg, Sodium: 150mg, Potassium: 152mg, Fiber: 1g, Sugar: 12g, Vitamin A: 598IU, Vitamin C: 0.03mg, Calcium: 91mg, Iron: 2mg
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