If you didn't know already, I'm a complete sucker for pancakes. Every weekend I look forward to creating a fun new pancake recipe. I reserve pancakes for a weekend treat as I stick to a meal plan during the week which limits carbs. I find this type of balance works best for me and my goals. Anywho, this Chocolate Dutch Baby with Chocolate Whipped Cream was a glorious treat this past weekend and believe it not - this Dutch Baby is healthy!
A Dutch Baby is basically a super fluffy baked pancake. The key to getting a really puffy Dutch baby is ensuring your skillet is very hot when you pour the batter in. You also want to make sure your batter is very smooth.
I lightened up the classic Dutch Baby by using whole wheat flour and almond milk. I also used olive oil in the batter instead of melted butter to incorporate some healthy fats. I love the flavor olive adds to any kind of cake. I wanted a bit of sweetness added to this Dutch Baby, so I added some Truvia Baking Blend to the batter as well. Feel free to use regular cane sugar if you prefer.
Finally, I topped this Dutch baby off with a Chocolate Whipped Cream (which is a bit indulgent) and some fresh apricots as stone fruit season is in full swing right now!
Making this Chocolate Dutch Baby with Chocolate Whipped Cream
I love making a Dutch Baby because of how simple the process is. First, preheat your oven to 450 degrees F.
Melt 2 tablespoons of butter in a cast iron or oven proof skillet in your preheated oven for about 5 minutes.
Add flour, salt, sweetener, cocoa powder, eggs, milk, vanilla extract and olive oil to a blender and blend for up to a minute. Make sure all ingredients are thoroughly combined and batter is smooth.
Pour batter right into hot skillet. Cook for 20-25 minutes until puffed and golden on top and edges begin to get crusty. Do not open the oven for the first 15 minutes as it may cause your dutch baby to deflate.
While your dutch baby is cooking, whip heavy cream, powdered sugar, cocoa powder and vanilla extract in a medium bowl with an electric hand mixer until stiff peaks form.
Remove dutch baby from the oven and allow to cool for about 5-10 minutes. Top with chocolate whipped cream and sliced apricots and serve!
You Will Also Love this Peaches and Cream Dutch Baby Recipe!
Chocolate Dutch Baby with Chocolate Whipped Cream
- 2 tablespoons salted butter
- 2 tablespoons olive oil extra virgin
- 4 eggs
- ⅔ cups milk I used unsweetened almond
- ⅔ cup white whole wheat or all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup of sweetener of choice I used Truvia baking blend
- ¼ cup cocoa powder
- powdered sugar and or maple syrup for serving
- fresh sliced apricots for serving
Chocolate Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup cocoa pwder
- ¼ cup powdered sugar or any powdered sweetener
- 1 teaspoon vanilla extract
- Preheat the oven to 450 degrees F. Melt 2 tablespoons butter in a 10 inch cast iron skillet in preheated oven for about 5 minutes.
- In a blender, combine the eggs, milk, flour, vanilla, cocoa powder, sweetener, salt, olive oil. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.
- While your dutch baby is in the oven, make the chocolate whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, cocoa powder, and vanilla extract with an electric hand mixer until stiff peaks form.
- Remove the Dutch Baby from the oven and top with Chocolate Whipped cream, apricots, powdered sugar, and maple syrup. Dig in!