WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
This show-stopping chocolate German pancake with caramelized pears transforms simple ingredients into a dramatically puffed, custardy delight perfect for breakfast or dessert.
Jump to:
What makes this dish special
I remember when I tried my first German pancake. It was just a plain pancake topped with fresh berries and dusted with powdered sugar, but I loved it. Since then, I've been experimenting with different flavors, including a pumpkin version and a savory one with smoked salmon.
Today, I decided to go all out and make a fall seasonal version. I tested this chocolate German pancake with caramelized pears and warm fall spices on my private chef clients, and it was a huge hit. In fact, people kept requesting this dish, so I knew I had to share it with you all. Enjoy it for a decadent breakfast or dessert!
Recipe
Chocolate German Pancake with Caramelized Pears
Ingredients
- 1 cup milk (250 ml)
- 4 large eggs
- 2 tablespoons melted butter (28 grams)
- ½ cup all-purpose flour (74 grams)
- 3 tablespoons cocoa powder (15 grams)
- 1 tablespoon brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter (42 grams)
- 6 tablespoons granulated sugar divided
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 pears peeled, cored, and sliced
- whipped cream for serving optional
Instructions
- Preheat oven to 425 degrees F.
- Combine milk, eggs, melted butter, flour, cocoa powder, brown sugar, baking powder, salt, and vanilla extract in a blender. Puree for 1 minute or until smooth. Let sit for 30 minutes.
- Melt 3 tablespoons butter in a cast iron pan over medium heat. Combine 4 tablespoons sugar with cinnamon and nutmeg and sprinkle on top of butter. Arrange pears on top. Sprinkle remaining 2 tablespoons sugar on top and bring to a simmer over medium heat.
- Remove from heat and slowly pour pancake batter evenly on top. Bake chocolate German pear pancake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to bake for another 10 minutes. Remove from oven and serve warm with whipped cream if desired.
Video
Notes
Step-by-step instructions
Step 1: Make batter
So what exactly is a German pancake? It's similar to Yorkshire pudding with a denser center and fluffy edges. If you have ever had a Dutch baby pancake, it's the same dish. Unlike regular pancakes, these are baked in the oven, typically in a cast-iron pan. Fortunately, this chocolate German pancake with caramelized pears is just as easy as making regular pancakes.
To make the batter, simply combine the ingredients in a blender and puree until smooth. I highly recommend using a blender instead of mixing it by hand so that you get a smooth batter.
It can be harder to fully incorporate the cocoa powder when whisking by hand. It's also much easier to use a blender.
Let the pancake batter rest for 30 minutes while you proceed with the rest of the recipe.
Step 2: Arrange pears
Melt the remaining 3 tablespoons of butter in a cast-iron pan and sprinkle sugar, cinnamon, and nutmeg on top.
If you don't have a cast-iron pan, you can use another oven-safe pan, pie dish, or round baking dish.
Peel, core, and slice pears and arrange them on top of the butter-sugar mixture.
I used Bartlett pears, but you can also use Bosc or Anjou. Regardless of the type of pear, be sure to slice the pear into ½-inch thick slices. This way, the fruit will keep its shape and won't melt away into the pancake.
Sprinkle the remaining 2 tablespoons of sugar on top and bring the mixture to a simmer. As soon as it starts to bubble, remove it from the heat.
Step 3: Bake
By now, the pancake batter should be ready. Slowly pour it over the pears, trying not to disturb the beautifully arranged pears.
Transfer the pan to the oven and bake the chocolate German pear pancake for 15 minutes at 425 degrees F. Reduce the oven temperature to 375 degrees and continue to bake for another 10 minutes.
Make sure you don't open the oven while it's baking, or the pancake will deflate.
As soon as you take the pancake out of the oven, it will start to deflate. But don't worry because it'll still look impressive when you serve it! Enjoy with whipped cream or a sprinkle of powdered sugar.
I love that this chocolate German pancake is bursting with juicy pears with just the right amount of sweetness. It looks decadent, but it's not overly sweet. It's dense in the center, almost like a pudding with crispy, fluffy edges, just how I like it!
For more fall treats, check out this full list of fall desserts you need to try this season!
Make-ahead and storage
- Make-ahead: German pancakes are best served immediately, as they deflate quickly after removal from the oven. However, you can prepare the batter in advance and refrigerate it.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
More pear dessert recipes
Looking for more pear dessert ideas? Try these:
Leave a Reply