Chocolate German Pancake with Caramelized Pears

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:

• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Recipe
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More pear dessert recipes

Watch how to make this

@cherryonmysundae

chocolate German pear pancake! find the full recipe on the blog #pancakeday #chocolatepancakes #brunchideas #pear #bakingrecipe

♬ France Accordion Swing - MIZUSATO Masaki

Ingredients

• Milk: Creates the liquid base for the custard-like batter and provides moisture. I used whole milk, but you can also use 2 percent or nonfat milk.
• Eggs: Provide structure, richness, and most importantly, the leavening power that causes the dramatic puffing effect in the oven. They also create the custard-like consistency when baked.
• Cocoa powder: Transforms this from a plain German pancake into a chocolate version.
• Baking powder: Provides additional lift and ensures the pancake puffs up properly.
• Pears: The fruit component that gets caramelized in the butter and sugar, creating a sweet, tender topping. You can use frozen pears, but I don't recommend using canned pears, which are too soft.
• Cinnamon: Enhances the caramelization process and adds that cozy, bakery-style flavor

Substitutions and variations

• Fruit: Try this recipe with apples, plums, or berries.
• Toppings: Serve with a dollop of creme fraiche or vanilla ice cream for a more indulgent treat.

Recipe

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 for up to 2 days.

Frequently asked questions

More pear dessert recipes

Looking for more pear dessert ideas? Try these: