This Chocolate Dutch Baby is baked in nutty browned butter and crowned with a silky cherry and chocolate compote, then finished with a light shower of toasted coconut. It takes the soul of a classic German pancake and pushes it into dessert territory, inspired by the flavors of a Cherry Ripe bar where chocolate, cherries, and coconut all melt together in one dramatic, oven-puffed pancake.
What started as a happy accident turned into the best decision I could have made. Letting the butter brown while the pan heated created deep, toasty flavor that seeps into every bite of this dutch baby, giving it far more richness than any standard German pancake recipe ever could. The result is crisp edges, a soft custardy center, and a chocolate-kissed base that makes this one unforgettable.
- What Makes This Recipe So Good
- What Goes Into Chocolate Dutch Baby
- How To Make Chocolate Dutch Baby
- Tips For Making Chocolate Dutch Baby
- Recipe FAQ’s
- Chocolate-Cherry Browned Butter German Pancake Recipe
What Makes This Recipe So Good
This Chocolate Dutch Baby works so well because the batter hits a pan of hot browned butter instead of plain melted fat, which gives the base a deep, almost caramel-like flavor before it even goes into the oven. That one step turns what could be a simple German pancake into something with real richness and structure, creating crisp, dramatic edges and a soft, chocolatey center that holds up under the warm cherry topping.
The compote is what brings the whole dutch baby together. Fresh cherries simmered with chocolate create a glossy, not-too-sweet sauce that soaks into the pancake just enough without making it soggy, which is exactly what a great German pancake recipe should do when it leans into dessert. Add toasted coconut on top and you get contrast, texture, and that Cherry Ripe-style finish that makes every bite feel intentional instead of overdone.
What Goes Into Chocolate Dutch Baby
This Chocolate Dutch Baby is built around a few smart ingredients that do more than just sit in the batter.
- Reduced-Fat Butter: This gets browned in the pan before the batter goes in, creating a deep, nutty base that gives the dutch baby far more flavor than melted butter ever could.
- Dark or Semi-Sweet Chocolate: Stirred into the hot cherry compote, it melts into a silky sauce that balances bitterness and sweetness so the pancake never tastes flat.
- Fresh Cherries: Their natural tartness cuts through the chocolate and butter, which is why this German pancake stays bright instead of heavy.
- Eggs: Beaten into the batter, they create the steam and structure that lets this German pancake recipe puff tall with crisp edges and a soft, custardy center.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Dutch Baby
- Preheat And Brown Butter: Preheat oven to 200°C | 400°F and melt 2 tablespoons of butter in a cast iron , then place in the oven until the butter turns golden.
- Blend Dry Batter Base: Add the flour, milk, sugar, vanilla, and salt to a blender and blend until smooth, scraping down the sides once to remove any dry pockets.
- Incorporate Eggs: Add the eggs to the batter and blend again until the mixture is silky, pale, and completely lump free.
- Prepare Hot Pan: Carefully remove the pan from the oven, add the remaining tablespoon of butter, and swirl to combine.
- Bake The Pancake: Pour the batter into the hot pan and return to the oven, baking for 15 to 20 minutes until the Chocolate Dutch Baby is puffed, golden, and set through the center.
- Simmer Cherry Base: Combine cherries, water, sugar, and Cointreau or juice in a small saucepan, bring to a gentle boil, then reduce to a simmer until the cherries soften and a syrup forms.
- Melt In Chocolate: Stir the chopped chocolate into the hot cherries until melted and smooth, creating a thick, glossy compote.
- Assemble: Dust the pancake with sugar, top with cream, spoon over the cherry chocolate compote, and finish with toasted coconut flakes.
This Chocolate Dutch Baby works best when something savory and satisfying sits beside it. Bacon Cheddar Biscuits add salty, buttery richness that mirrors the browned butter base of the dutch baby, while Goats Cheese and Smoked Salmon English Muffin brings a creamy, smoky contrast that keeps the sweetness in check.
To round out the plate, Spanish Omelette adds soft potatoes and eggs for a hearty, brunch-style anchor that makes this german pancake feel like part of a full, thoughtful german pancake recipe spread rather than a stand-alone dessert.
Tips For Making Chocolate Dutch Baby
- Let the butter go a little past melted and into deeply golden and nutty, because that browned butter is what makes this Chocolate Dutch Baby taste like something you would order at a really good brunch spot instead of just another pancake.
- I always pull my eggs and milk out of the fridge first, since room temperature batter blends smoother and helps the Dutch baby rise high instead of baking up flat.
- If your cherries happen to be extra sweet, a quick squeeze of lemon or orange juice in the compote keeps the German pancake from tipping into dessert overload.
- This one is at its absolute best straight from the oven, when the center is still soft and custardy and the edges are crisp, exactly how a great German pancake recipe should be.
A dutch baby needs a very hot pan and well blended batter to rise properly. If the skillet was not hot enough or the eggs were too cold, the German pancake will bake flatter and more dense.
Absolutely. Swap the Cointreau for fresh lemon or orange juice and the flavor will still be bright and balanced with the chocolate.
A cast iron skillet is ideal because it holds heat evenly and helps the edges rise and crisp. Any oven safe pan will work, but lighter pans may not give the same dramatic lift.
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IngredientsUSMetric1x2x3x
Pancake:
- ▢ 3 tablespoons reduced fat butter , divided
- ▢ 1/2 cup plain/all purpose flour
- ▢ 1/2 cup reduced fat milk
- ▢ 2 tablespoons granulated sugar
- ▢ 1/4 teaspoon salt
- ▢ 3 large eggs
Cherry Compote:
- ▢ 2 cups pitted and stemmed cherries
- ▢ 2 tablespoons water
- ▢ 2 tablespoons granulated sugar
- ▢ 2 tablespoons Cointreau adjust to your tastes, or substitute with fresh squeezed lemon or orange juice
- ▢ 1.5 oz dark/semi sweet chocolate roughly chopped
Additional:
- ▢ Icing/confectioners sugar
- ▢ Toasted coconut flakes
- ▢ Dollop cream or Greek yogurt to serve
Instructions
For The Pancake:
- Heat oven to 200°C | 400°F. Heat 2 tablespoons of the butter in a cast iron skillet (or oven proof non stick frying pan). Once butter has melted, transfer to the oven and allow to brown.
- Meanwhile, combine flour, milk, sugar, vanilla and salt in a magic bullet blender (or normal blender). Blend for a minute; stop and scrape down the sides to ensure no extra flour is sticking to the sides; and blend again until the mixture is lump free. Add the eggs and blend again until smooth. Set aside.
- Once butter has browned in the pan; remove pan with oven gloves; add the remaining tablespoon of butter to the pan and stir it through the browned butter to combine. Quickly pour the pancake batter into the hot skillet/pan. Return the pan to oven and bake until the pancake is puffed and golden (15-20 minutes). While the pancake is in the oven, prepare Cherry and Chocolate Compote.
For The Compote:
- Combine the Cherries, water, sugar and Cointreau (or juice) in a small saucepan. Bring to a gentle boil; reduce heat down to low and gently simmer until a syrup forms and the cherries soften (about 10 minutes). You may need to lift the saucepan over the heat a couple of times to prevent the liquid in the pan from over flowing. Add the pieces of chocolate and allow them to melt through the cherries.
To Serve:
- Dust with confectioners/icing sugar (optional); dollop some cream or yogurt of your choice over the pancake; spoon the compote over the cream; sprinkle with toasted coconut flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate-Cherry Browned Butter German Pancake
Ingredients
Pancake:
- 3 tablespoons reduced fat butter , divided
- 1/2 cup plain/all purpose flour
- 1/2 cup reduced fat milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
Cherry Compote:
- 2 cups pitted and stemmed cherries
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 tablespoons Cointreau adjust to your tastes, or substitute with fresh squeezed lemon or orange juice
- 1.5 oz dark/semi sweet chocolate roughly chopped
Additional:
- Icing/confectioners sugar
- Toasted coconut flakes
- Dollop cream or Greek yogurt to serve
Instructions
For The Pancake:
- Heat oven to 200°C | 400°F. Heat 2 tablespoons of the butter in a cast iron skillet (or oven proof non stick frying pan). Once butter has melted, transfer to the oven and allow to brown.
- Meanwhile, combine flour, milk, sugar, vanilla and salt in a magic bullet blender (or normal blender). Blend for a minute; stop and scrape down the sides to ensure no extra flour is sticking to the sides; and blend again until the mixture is lump free. Add the eggs and blend again until smooth. Set aside.
- Once butter has browned in the pan; remove pan with oven gloves; add the remaining tablespoon of butter to the pan and stir it through the browned butter to combine. Quickly pour the pancake batter into the hot skillet/pan. Return the pan to oven and bake until the pancake is puffed and golden (15-20 minutes). While the pancake is in the oven, prepare Cherry and Chocolate Compote.
For The Compote:
- Combine the Cherries, water, sugar and Cointreau (or juice) in a small saucepan. Bring to a gentle boil; reduce heat down to low and gently simmer until a syrup forms and the cherries soften (about 10 minutes). You may need to lift the saucepan over the heat a couple of times to prevent the liquid in the pan from over flowing. Add the pieces of chocolate and allow them to melt through the cherries.
To Serve:
- Dust with confectioners/icing sugar (optional); dollop some cream or yogurt of your choice over the pancake; spoon the compote over the cream; sprinkle with toasted coconut flakes.
Notes
Nutrition
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