This puffy Chocolate Dutch Baby with Raspberries and Pear (also known as a German pancake) has crispy, crinkly edges and a deliciously soft, eggy center that makes it a simple yet special dish for breakfast, or dessert!
If you haven’t tried making a Dutch baby, it’s time you do. This oversize puffy oven pancake is as comforting and homey as it is easy and spectacular, making it well worth getting to know. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven!
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Essential Ingredients
Eggs: For the best results, let the eggs come to room temperature while you’re heating the oven.
Milk: Use whole or 2% milk here, don't go for skim. You can also use unsweetened oat milk.
Raspberries: I love raspberries with chocolate, but you can also use strawberries or blueberries.
Pear: Use a ripe Bosc or red pears here, or if you'd like, you can substitute apples.
Vanilla extract: A splash of pure vanilla extract makes all the difference to the flavor of this pancake.
How to make
A simple two-step technique gives this pancake its distinctive puffed-up appearance. First, the batter gets poured into a hot buttered skillet (I like to use cast iron) on the stovetop. Then, you pop the skillet into a hot oven, which causes the batter to inflate like a popover. Once you remove the pan from the oven, the Dutch baby deflates, creating crisp, puffy edges and a flat, slightly chewy center.
1. Pour the eggs into a blender and blend until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and blend just until combined. Sift in the flour and cocoa together, add to blender, and blend on low speed until combined (A). Alternatively, transfer the egg mixture to a bowl, and whisk in the sifted cocoa and flour (B).
2. Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer (C).
3. Pour the batter evenly over the pears (D) and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
4. Sprinkle the pancake with the raspberries and confectioners’ sugar. Serve immediately.
Recipe tips
- Letting the eggs and milk at room temperature will help give the batter more volume and ultimately the pancake with rise more as it bakes.
- Be sure to use a blender or food processor to ensure that the batter is very smooth with no lumps.
- Let the batter rest for 5 to 10 minutes, so the flour has a chance to get absorb the liquid.
- Use a hot skillet, this will help the pancake puff and you’ll get some crispy, caramelized edges.
Recipe FAQs
Yes, you make this Dutch baby gluten-free by substituting gluten-free all-purpose flour. or a 50-50 mix of almond and coconut flour for the all-purpose flour.
Dutch babies are best when eaten right out of the oven, but if you beed to, you can warm them in the oven at 300°F for 5 minutes, or in the microwave for a few seconds.
Top with chocolate sauce, caramel sauce, or a dollop of jam. You can also top with whipped cream or a scoop of vanilla ice cream.
More recipes to try
Comments and ratings
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Chocolate Dutch Baby with Raspberries and Pear
Ingredients
- 1 large firm-ripe red or Bosc pear peeled, cored, and cut into ⅛-inch-thick slices
- 4 large eggs
- ¾ cup whole milk
- 6 Tbs. granulated sugar
- 1 tsp. pure vanilla extract
- ½ tsp. kosher salt
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa
- 3 Tbs. unsalted butter cut into 3 slices
- Confectioners' sugar for dusting
- Fresh raspberries, for serving
Instructions
- Position a rack in the center of the oven and heat the oven to 425°F.
- Pour the eggs into a blender and blend until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and blend just until combined. Sift in the flour and cocoa together, add to blender, and blend on low speed until combined. Alternatively, transfer the egg mixture to a bowl, and whisk in the sifted cocoa and flour.
- Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
- Sprinkle the pancake with the raspberries and confectioners’ sugar. Serve immediately.
Notes
Chewy Salted Caramel Brownies
Mini Chocolate Ganache Tarts
Nutrition
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Amye says
How much cocoa?! This looks amazing!!
K Kingsley says
hi Amye, 1/4 cup unsweetened cocoa. Recipe updated. Enjoy!
Amye says
How much cocoa?! This looks amazing!!
K Kingsley says
hi Amye, 1/4 cup unsweetened cocoa. Recipe updated. Enjoy!