Go Back
–+ servings
Chocolate Cherry Pancakes

Indulge in Fluffy Chocolate Cherry Pancakes Today

These Chocolate Cherry Pancakes combine sweet chocolate and tart cherries for an indulgent breakfast treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup flour can substitute with gluten-free flour
  • 2 tbsp sugar adjust for desired sweetness
  • 1/2 tsp salt balances sweetness
  • 1 tsp baking soda do not substitute with baking powder
  • 1 tsp baking powder helps with fluffiness
  • 2 eggs or use flaxseed meal for vegan option
  • 1 cup buttermilk or mix milk with vinegar
  • 2 tbsp melted butter can swap for coconut oil
  • 1/2 cup maraschino cherries reserve some for topping
  • 1/2 cup mini semi-sweet chocolate chips dark chocolate chips work too
Toppings
  • 1 can canned cherry pie filling or homemade cherry compote
  • chocolate syrup for drizzling
  • whipped cream optional garnish

Equipment

  • griddle or skillet
  • Mixing bowls
  • Whisk
  • spatula
  • Measuring cup

Method
 

Cooking Steps
  1. Preheat your griddle or skillet over medium heat.
  2. In a mixing bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
  3. Stir mini semi-sweet chocolate chips into the dry mixture.
  4. In a large bowl, beat the eggs and mix in the buttermilk and melted butter.
  5. Gently fold in the chopped maraschino cherries into the wet ingredients.
  6. Pour the wet mixture into the dry ingredients and mix until just combined.
  7. Lightly grease the preheated griddle with butter.
  8. Using a 1/4 cup measuring cup, scoop batter onto the griddle for each pancake.
  9. Cook until bubbles form on the surface and edges appear set, about 5-7 minutes.
  10. Carefully flip each pancake and cook for another 5-7 minutes until golden brown.
  11. Serve warm topped with cherry pie filling, chocolate syrup, and whipped cream.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat easily for quick breakfasts.

Tried this recipe?

Let us know how it was!