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Chocolate German Pancake


Ready in only 30 minutes, these pancakes kissed with chocolate are a fun twist on this breakfast treat! Plus chocolate makes everything better.

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Rate this recipe 4.6/5 (10 Votes)


  • 1 cup (4.3-ounces) all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
  • 1/4 teaspoon kosher salt
  • 1/3 cup American Heritage® Finely Grated Chocolate Drink*
  • 1 tablespoon espresso powder (optional)
  • 2 tablespoons brown sugar
  • 4 eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter


Servings 4
Preparation time 8mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 425°F.

In a small mixing bowl, whisk together the flour, salt, brown sugar, espresso powder (if using), and chocolate drink. Set aside.

Place a 9-inch cast iron skillet into the oven and allow the skillet to heat.

Place the eggs, milk, and vanilla in the jar of a blender and pulse until blended. Add the flour mixture and blend for 15 to 20 seconds or until completely smooth.

Drop the butter into the hot skillet and allow the butter to melt. Carefully (and using a hot pad) tilt the pan so the butter coats the bottom of the pan. Pour the batter into the pan and bake for 20 to 24 minutes or until the pancake is puffed. Remove from oven and serve immediately with fresh berries, powdered sugar, and, if desired, syrup.


*If you don't have access to the chocolate drink, you can substitute 1/4 cup unsweetened cocoa powder plus an additional 2 tablespoons of brown sugar.

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