These Chocolate Cherry Pancakes are a sweet treat that combines soft pancakes with rich chocolate and juicy cherries. Perfect for a cozy breakfast or a fun brunch!
Who wouldn’t want chocolate in the morning? I like to top mine with a bit of whipped cream and extra cherries! It feels like a dessert and breakfast in one—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is your main base. If you need a gluten-free option, you can use a gluten-free flour blend. I’ve had good results with a 1:1 flour substitute that works well in pancakes.
Cocoa Powder: Unsweetened cocoa powder adds that rich chocolate flavor. If you don’t have it, try using Dutch-processed cocoa for a smoother flavor. I’ve also used carob powder for a different twist, which is a nice alternative.
Buttermilk: Buttermilk makes the pancakes tender and fluffy. If you don’t have any, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes before using. This works like a charm!
Chocolate Chips: I love semi-sweet chocolate chips for their depth of flavor, but feel free to swap with dark or white chocolate chips depending on your sweet preference. Even using mini chocolate chips gives a delightful touch!
Cherry Pie Filling: If you’re looking to lighten things up, consider using fresh or frozen cherries cooked down with a little sugar instead. It adds a nice homemade touch and is healthier.
How Can You Ensure Fluffy Pancakes?
Fluffy pancakes are all about the mixing technique and cooking temperature. Be careful not to overmix your batter—this can make pancakes dense. Mix until the ingredients are just combined and a few lumps remain; it’s okay!
- Preheat your skillet over medium heat. If it’s too hot, the bottoms will cook too quickly.
- When you pour the batter, look for bubbles forming on the surface; this usually takes about 2-3 minutes. This means it’s time to flip!
- For the best golden color, keep an eye on your pancakes while they cook. Every stove is different, so time may vary.
How to Make Chocolate Cherry Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
Mix-Ins and Toppings:
- 1/2 cup chocolate chips
- 1/2 cup cherry pie filling (plus extra for serving)
- Whipped cream (for serving)
- Chocolate syrup (for serving)
- Maraschino cherries (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to cook. So, in about 30 minutes, you can have delicious chocolate cherry pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by grabbing a large mixing bowl. Whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is combined and there are no lumps. This makes sure your pancakes will be light and fluffy!
2. Combine the Wet Ingredients:
In a separate bowl, mix together the buttermilk, large egg, and melted butter. Stir until they are well combined. This will help add moisture and flavor to your pancakes.
3. Combine the Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined—don’t worry if there are a few lumps! After that, fold in the chocolate chips and cherry pie filling carefully.
4. Heat the Skillet:
Set a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. This will keep your pancakes from sticking and help them cook evenly.
5. Cook the Pancakes:
Use a measuring cup to pour about 1/4 cup of the batter onto the skillet for each pancake. Cook them until you see bubbles forming on the surface, and the edges start to look set—this should take about 2-3 minutes. Once ready, flip the pancakes and let them cook for another 2-3 minutes until they are golden brown. Keep repeating this step for the remaining batter!
6. Serve and Enjoy:
Stack the pancakes on a plate, and then drizzle them with chocolate syrup. Top each stack generously with whipped cream and add some extra cherry pie filling on top. Don’t forget to sprinkle a few more chocolate chips and garnish with maraschino cherries for that perfect touch. Serve your delightful Chocolate Cherry Pancakes immediately and enjoy every bite!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, you can easily make a substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly, and then use it just like regular buttermilk in the recipe.
How to Store Leftover Pancakes
If you have leftover pancakes, let them cool completely, then stack them with parchment paper between each pancake and store them in an airtight container in the fridge for up to 3 days. You can also freeze them by wrapping them tightly in foil or plastic wrap; they’ll keep in the freezer for up to 2 months!
Can I Make This Recipe Vegan?
Absolutely! To make vegan Chocolate Cherry Pancakes, substitute the buttermilk with a plant-based milk mixed with vinegar, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and use vegan chocolate chips and butter or coconut oil instead of regular butter.
What Can I Use Instead of Cherry Pie Filling?
If you don’t have cherry pie filling, you can use fresh or frozen cherries, chopped and mixed with a bit of sugar and cornstarch to thicken. Alternatively, consider using another fruit filling like blueberry or raspberry for a tasty twist!
