These Chocolate Cherry Pancakes are a dreamy morning treat! Soft, chocolatey pancakes swirled with sweet cherries and melty chocolate chips—they’re perfect for breakfast, brunch, or even dessert.
And honestly, who doesn’t love an excuse to have chocolate in the morning? I love topping mine with whipped cream and extra cherries—it’s like having dessert for breakfast. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your pancakes. For a gluten-free option, use a 1:1 gluten-free baking blend. It works great and keeps the texture fluffy.
Cocoa Powder: Use unsweetened cocoa for that deep chocolate flavor. Dutch-processed cocoa offers a smoother taste, or swap in carob powder if you want something a little different.
Buttermilk: This makes your pancakes tender and light. If you don’t have it, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.
Chocolate Chips: Semi-sweet chocolate chips are perfect here, but you can use dark, white, or even mini chips depending on your preference.
Cherry Pie Filling: Sweet and easy, but you can also cook down fresh or frozen cherries with a bit of sugar for a lighter, more homemade feel.
How Can You Ensure Fluffy Pancakes?
Fluffiness is all in the technique:
- Don’t overmix the batter—stir just until the ingredients come together (a few lumps are fine).
- Preheat your skillet to medium heat—too hot and your pancakes burn on the outside while staying raw inside.
- Watch for bubbles on the surface (around 2–3 minutes)—that’s your cue to flip.
- Cook each side until golden brown for the best texture and flavor.
How to Make Chocolate Cherry Pancakes
Ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
Mix-ins & Toppings:
- ½ cup chocolate chips
- ½ cup cherry pie filling (plus extra for serving)
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
- Maraschino cherries (for garnish)
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and smooth.
2. Combine the Wet Ingredients:
In a separate bowl, mix the buttermilk, egg, and melted butter until fully blended.
3. Make the Batter:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix! Fold in the chocolate chips and cherry pie filling for those gooey, fruity pockets.
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
5. Cook the Pancakes:
Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook another 2–3 minutes until golden brown and cooked through. Repeat with the rest of the batter.
6. Serve and Enjoy:
Stack your pancakes and top them with extra cherry pie filling, whipped cream, and a drizzle of chocolate syrup. Garnish with maraschino cherries for a finishing touch. Serve warm and dig in!
Can I Substitute the Buttermilk?
Yes! Just mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes until it curdles slightly, then use it just like buttermilk.
How to Store Leftover Pancakes
Let pancakes cool completely, then layer with parchment paper and store in an airtight container in the fridge for up to 3 days. To freeze, wrap them tightly and store for up to 2 months. Reheat in the toaster or microwave.
Can I Make This Recipe Vegan?
Absolutely! Use plant-based milk plus vinegar in place of buttermilk, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), and swap the butter and chocolate chips for vegan-friendly versions.
What Can I Use Instead of Cherry Pie Filling?
Fresh or frozen cherries work great! Just cook them down with a little sugar and cornstarch to thicken. You can also switch things up with blueberry or raspberry filling for a fruity twist.
