Breakfast Dessert

Oatmeal Dutch baby pancake with chocolate chips and pecans

Oatmeal Dutch baby pancake with chocolate chips and pecans DSC4243

The other day I pulled out my copy of “Talk About Good,” the Junior League of Lafayette’s cookbook. Because of Mardi Gras, this time of year I often feel an urge to eat Cajun cuisine and this collection has a host of excellent recipes from local home cooks. Though as I was flipping through the book, instead of a gumbo or an étouffée catching my eye, it was an entry for oatmeal pancakes that made me want to cook.

Now, oatmeal pancakes aren’t unique to Louisiana, as I’ve had them in Texas and in other places across the country. But nevertheless, I was drawn to this recipe, which in hindsight wasn’t that much of a surprise. See, during these final days leading up to Lent, I may think of myself as a mask-wearing, street-dancing Carnival gal. But because of how I was raised, at heart I’m more of a Shrove Tuesday, parish hall, pancake person instead.

Oatmeal Dutch baby pancake with chocolate chips and pecans | Homesick Texan

While preferring a pancake supper to a lively party on the day before Lent isn’t a bad thing, it can be a bit boring. That said, pancakes can be also be fun—you just need to approach them with a bit of creativity. For instance, in the past I’ve made banana, bacon, and pecan pancakes, which were sweet, smoky and very exciting. Then there is my apple green chile Dutch baby, which is a skillet pancake that’s quick and good, especially if you want to spend more time visiting with people then cooking.

Even though I’ve made lots of different pancakes in my time, one that I’ve wanted to make but never have is is an oatmeal pancake loaded with pecans and chocolate chips. In my mind, it would encompass all the sweet and salty chunky attributes of a cowboy cookie, but in pancake form. So, when I saw the oatmeal pancake recipe, it was time to put my idea into action.

After making the basic oatmeal batter, I stirred in some chocolate and nuts and began to cook using the traditional, stand-at the stove method. The flavor was fine, but after a couple of not-so-attractive rounds I realized I had been spoiled by the ease of a Dutch baby and no longer had much patience for flipping pancakes. It was time to changed course make my chocolate chip oatmeal pancake an oven-baked Dutch baby instead.

A Dutch baby is similar to a popover or Yorkshire pudding, which means the ratio of eggs to flour is higher than in a regular pancake batter. It’s the eggs that make it rise and then settle into a tender, rich pastry that’s lightly crisp at the edges. So, after adding more eggs to my mix and reducing the amount of flour and oatmeal, I whirred the ingredients in the blender, which made for a quick preparation. Before baking, I heated butter in a skillet, added chopped pecans along with orange juice for brightness. Then I poured in the batter, threw in a generous helping of chocolate chips, slid the skillet into the oven, and walked away. No standing at the stove necessary.

Oatmeal Dutch baby pancake with chocolate chips and pecans | Homesick Texan

A few minutes later, I took out the Dutch baby and marveled at its generous puff, which quickly deflated but this didn’t prevent it from being any less delicious. I drizzled it with more orange juice along with a generous dusting of powdered sugar, then sliced it into wedges for serving. The whole dish took little preparation and best of all, I could enjoy my company without working too hard, which is sometimes all you want to do.

Oatmeal Dutch baby pancake with chocolate chips and pecans DSC4243
5 from 1 vote

Oatmeal Dutch baby pancake with chocolate chips and pecans

Servings 8
Author Lisa Fain


  • 4 large eggs
  • 1 cup whole milk
  • ½ cup rolled oats, not instant
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 1 teaspoon granulated sugar
  • ½ cup chopped pecans
  • 2 tablespoons orange juice
  • 2 tablespoons orange zest
  • ½ cup semi-sweet chocolate chips
  • Powdered sugar, for serving


  1. Preheat the oven to 425 °F. In a blender add the eggs, milk, oats, flour, vanilla, brown sugar, cinnamon, and salt and mix until a smooth batter is formed.

  2. In a large ovenproof skillet, melt the butter on low heat. Add the pecans to the skillet along with the granulated sugar, 1 tablespoon of the orange juice, and the zest. While stirring, cook for 1-2 minutes until the pecans are just beginning to brown and are fragrant. Turn off the heat and lightly salt the pecans, if desired.
  3. Pour the batter over the pecans then evenly sprinkle over the batter the chocolate chips. Bake uncovered in the oven for 20-25 minutes or until the Dutch baby is lightly browned and puffy.
  4. While warm, sprinkle the Dutch baby with the remaining orange juice and then top with confectioners’ sugar. Slice into wedges and serve immediately. Note that it will deflate a bit soon after it comes out of the oven but this does not make it any less delicious.
  1. This sounds amazing! What's the best way to reheat leftover dutch baby slices?

  2. Lisa Fain

    Unknown–You can either reheat them in a moderate oven, say 350 degrees, or microwave them.

  3. Debra Eliotseats

    Junior League cookbooks are the BEST! This is our breakfast for Sunday!

  4. Lisa Fain

    Debra–Yes, I agree! I love my Junior League cookbooks. Enjoy the pancake!

  5. Made this for brunch this morning and it was delicious – we loved the chocolate and orange combo.

  6. Lisa Fain

    Lynne–That makes my day! Glad y'all enjoyed it. Chocolate and orange is one of my favorite combinations, too.

  7. PM Summer

    Now to try a gluten-free variant! Thanks!

  8. stephanie

    i was wondering, can i leave out the pecans? i just don't care for nuts but oatmeal chocolate chip sounds amazing. should i add the sugar, orange juice, and orange zest to the melted butter still, or put it in the batter, or?


  9. Lisa Fain

    PM Summer–Enjoy!

  10. Lisa Fain

    Stephanie–Yes, I'd still melt the butter in the skillet and add the sugar, juice, and zest to the batter.

  11. stephanie

    awesome, thank you!

  12. thejameskitchen

    Come on, Lisa, that's torture. How am I supposed to wait for dinner now, sounds amazing!

  13. Lisa Fain

    Stephanie–You're welcome!

  14. Lisa Fain

    thejameskitchen–No need to wait! It's good for breakfast, too!

  15. Robyn Stone | Add a Pinch

    This is a fabulous-looking dutch baby recipe, Lisa!
    I love your recipe and can't wait to try it! xo

  16. Love JL cookbooks and this pancake looks delicious!

  17. stephanie

    okay, i made it this morning sans pecans and adding the other things to the batter. i totally spaced and forgot to add the vanilla and it was still delicious!

    i'd never made a dutch baby before and i'm so glad i finally tried one. some mornings you just don't feel like standing over the stove flipping individual pancakes, and now i know i don't have to 🙂 just as easy and tasty as promised. thanks!

  18. Rocky Mountain Woman

    I have a grandson who would love this! I posted a Dutch Baby recipe this week, great minds think alike!

  19. I love this recipe! It is now my go to Duch baby. With four eggs and oatmeal it is substantial enough to feed four people. With our abundance of cherries right now in northern Michigan I added a cup of sour cherries. Yum! The only problem I have with this recipe is once you make it for overnight guests, they keep coming back!

  20. I made this for my husband I a few weekends ago, they were fantastic. It wasn’t until after we had finished breakfast and were cleaning up that I remembered the chocolate chips. They were sitting on the counter behind a measuring cup. This baby Dutch was excellent without them.

  21. Nikii Leigh

    I know it’s not intended to be made this way but I used quick cook oats because that’s all I had on hand. Even though I’m sure the texture is different it was still pleasant and very tasty! With the quick cook oats it gives this recipie a bread pudding like texture so if someone isn’t a fan of that stear clear of this texture change. I didn’t add the chocolate chips or top it with powdered sugar but I did add two tablespoons of vanilla glaze on top I had leftover from another recipie while the Dutch Baby was still warm. My partner was amazed by this and he’s not big on sweets.

    • Lisa Fain

      Nikii–Glad y’all enjoyed it! That vanilla glaze sounds fantastic.

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