German chocolate pancakes, or chocolate German Dutch babies, offer a sweet twist on a traditional recipe. Just by adding a little unsweetened cooking cocoa you can take a German pancake up a notch and provide a different version of this tasty breakfast pancake.
Chocolate German pancakes will rise and puff just like traditional German pancakes. You’ll want to keep them in the oven without opening the door until they are finished cooking to get their puff effect. Although the chocolate Dutch babies will deflate shortly after removing them from the oven.
A chocolate German pancake tastes a bit similar to a chocolate doughnut. You can top chocolate Dutch babies with chocolate sauce, whip cream, powdered sugar, butter, coconut icing, or any combination of those ingredients.
This recipe makes two German pancakes with chocolate, but you can reduce or multiply the ingredients easily to make the amount you need. You can also add more or less baking cocoa to suit your tastes.
Be sure the ingredients that you’re using, including eggs and milk, or at room temperature, to get the best textured chocolate Dutch babies. You’re also want to make sure that pan is heated thoroughly before adding the better.
Try Bacon & Bevs Spicy Candied Bacon recipe to go along with these chocolate pancakes.
German Chocolate Pancakes
- 1 blender or hand mixer
- 2 9-inch pie dishes
- 1 Basting brush
- 3 Eggs, room temperature
- 1/2 Cup Milk (whole or 2% preferred)
- 1/2 Cup All-purpose flour
- 2 Tbl. Unsweetened Cocoa
- 1 Tbl. Granulated sugar
- 1 Tsp Nutmeg
- 2 Tbl. Butter
- Preheat the oven to 400 degrees.
- In a blender or with a hand mixer, combine all the ingredients except the butter until the batter is a bit frothy, about 2 minutes on high speed. You may have to stop and scrape some of the flour from the sides of the blender, if you are using that method.
- Place 1 Tablespoon of butter in each pie pan. When the oven reaches 400 degrees, place the pans in the oven until the butter is melted, about 2 minutes. Then, remove the pans from the oven and brush the bottom of the sides of the pan.
- Add one half of the batter to each pan, then quickly return to the oven. Cook for about 18 minutes at 400 degrees, Then, reduce the heat and cook another 4 to five minutes. Don't open the oven as the chocolate German pancakes are cooking.
- Remove both German chocolate pancakes from the oven. You may notice they have puffed up a bit, which is normal. They will deflate shortly after you remove them from the oven.
- Slice the German chocolate pancakes as you would a pie. Add optional toppings such as butter, powered sugar, chocolate sauce, or maple syrup.