This chocolate German pancake in a cast-iron skillet is loaded with deep, rich chocolate flavor and baked to perfection. Topped with berries and powdered sugar, it’s a sweet dessert pancake your whole family will love.
German pancakes are so delicious. I love them because they have such a great texture and flavor. By adding cocoa to this German pancake, I created a German-style pancake that almost tastes like a brownie!
German Chocolate Pancakes
This was inspired by my mini german pancakes recipe on this site and pairs well with this air fryer bacon wrapped sausage recipe for a sweet and savory breakFEAST!
Ingredients
It only takes a few simple ingredients to make this delicious breakfast treat.
- Flour
- Salt
- Sweetened cocoa powder
- Espresso powder
- Brown sugar
- Large eggs
- Milk
- Butter
- Vanilla extract
See the recipe card at the end of the post for quantities.
Instructions
In just a few easy steps, you’ll have a pancake like you’ve never experienced before!
Step 1: Prep
Place a 9 or 10-inch cast iron skillet in the oven on the center rack and preheat the oven to 425 degrees with the skillet inside.
Step 2: Combine the Dry Ingredients
Whisk flour, salt, cocoa powder, espresso powder, and brown sugar together in a large bowl.
Step 3: Combine the Wet Ingredients
Beat the eggs and milk together in a separate bowl.
Step 4: Make the Batter
Beat the egg mixture into the flour mixture.
Step 5: Melt Butter in the Skillet
Remove the skillet from the oven and place 2 to 3 tablespoons of butter in the skillet. Return it to the oven and leave it until the butter melts.
Step 6: Bake the Pancake
When the butter is melted, remove the skillet from the oven and pour the pancake batter into it. Then, return it to the oven and bake for 19 to 24 minutes or until the pancake is puffed up. Serve and enjoy!
Hint: Always place the skillet in the oven when preheating it. The skillet MUST be hot when you pour the batter into it.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these German chocolate pancakes.
- Unsweetened Cocoa Powder – If you don’t have sweetened cocoa powder, unsweetened will work.
- Instant Coffee – If you don’t have espresso powder, use two tablespoons of instant coffee.
Variations
Want to personal this chocolate german pancake? Here are some of my tried and true tips for changing up this recipe.
- Cayenne Pepper – Add a dash of cayenne pepper. It won’t make it too spicy, but it will accentuate the chocolate flavor.
- Chocolate Chips – Add chocolate chips to the batter to make a double chocolate pancake.
- Whipped Cream – Top your pancake with whipped cream when serving it.
Equipment
You won’t need much equipment to make this recipe. You’ll just need a few basics.
- Measuring cups and spoons
- Whisk
- Mixing bowl
- Skillet
Storage
Store any leftovers in an air-tight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to a month.
Tips
Although this is a very easy recipe, I have a couple of tips that will help ensure you make the best possible pancakes.
- Preheat the oven with your skillet inside of it. To cook properly the skillet must be hot when you pour in the batter.
- Mix the batter until it’s just combined. Too much mixing will result in too much gluten, which will make your pancake tough.
More Pancake Recipes
If you love pancakes, then I have some more recipes you might also enjoy.
FAQ
Do you have questions about this chocolate German pancake recipe? Here are some of the most commonly asked questions about German chocolate pancakes.
What’s the difference between German pancakes and regular pancakes?
German pancakes use more eggs and no leveling agents. Regular pancakes are fluffier, while German pancakes are thin in the center and puff up around the edges like a popover.
How long will German pancakes last?
These pancakes will last for up to 3 days in the refrigerator or up to a month in the freezer.
How do you freeze German pancakes?
Wrap the pancakes tightly in cling wrap, then place them in an air-tight, freezer-safe container.
How do you reheat German pancakes?
Place the pancake in a baking dish covered in foil and bake at 300 degrees until heated through.
Chocolate German Pancake Video
Chocolate German Pancake
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate German Pancake
Equipment
- 9 or 10 inch cast iron skillet or oven safe skillet
Ingredients
- 1 cup flour
- ¼ teaspoon salt
- ⅓ cup sweetened cocoa powder or unsweetened
- 1 tablespoon espresso powder
- 2 tablespoons brown sugar
- 4 large eggs lightly beaten
- ¾ cup milk
- 2-4 tablespoons butter
- 1 teaspoon vanilla
Instructions
- Get out and measure your ingredients.
- Place a 9 or 10 inch cast iron skillet in the oven and preheat oven to 450 degrees.
- Whisk flour, salt, cocoa powder, espresso powder, and brown sugar together in a large bowl.
- Whisk until blended.
- Beat eggs and milk together in a separate bowl.
- Beat the egg mixture into the flour mixture.
- Beat until blended.
- Place 2 – 3 tablespoons of butter in the skillet and place it back into the oven until butter is melted.
- Pour the batter into the skillet of melted butter.
- Bake for 19 to 24 minutes or until the pancake is puffed up and firm.
- Serve with fresh berries, icing or powered sugar, whipped cream or syrup.
- Slice.
- Enjoy every bite!
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