These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

My energy level has always fluctuated dramatically. It evens out slightly when I cut sugar and grains from my diet but never completely normalizes. I think in my case it’s more an issue of brain chemistry than blood sugar (though it can definitely be a combination of both). It’s a good thing I managed to get slightly ahead before the holiday weekend because so far I am a complete zombie this week.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

Every day last week I was testing 3 recipes along with 2-3 photo shoots. It was nonstop from the moment I woke up to the time I collapsed in bed. I wish I could bottle that energy for days like today. We’re leaving for Germany and the Czech Republic in just over 2 week and I am in a slight panic over everything I still need to finish before then.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

These chocolate cherry pancakes were one of the many recipes I created and photographed during my energy rush. They’re thick, fluffy and not overly sweet which is just how I like my pancakes. The batter is slightly thicker than normal and thanks to some baking powder and baking soda, they fluff up nicely when they hit the skillet.  I like them with a light drizzle of maple syrup, but another great option would be to make a cherry compote topping. To do this, simply macerate some chopped up cherries in sugar for 30 minutes (approximately 1/2 – 1 tablespoon per cup of cherries) and then cook them down in a small saucepan over medium heat. Easy and perfect for Sunday brunch.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

Chocolate Cherry Pancakes
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 10 ounces (2 cups) all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 2 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 cups cherries, pitted and chopped (think blueberry size)
  • high heat oil (such as coconut or ghee) for cooking
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the buttermilk, egg and butter.
  2. Pour the liquid ingredients into the dry ingredients along with the chopped cherries. Stir until just combined. The less you stir, the lighter the pancakes will be.
  3. Heat a large skillet over medium heat for 3 minutes. Add approximately 1 teaspoon of cooking oil followed by some pancake batter (I like to use a cookie scoop or ladle to keep the pancakes even). Cook until bubbles begin appearing on the pancakes, 2-3 minutes, and then flip. Cook for another 1½-2 minutes until the pancakes are cooked through. Remove the pancakes to a plate and repeat this process with the remaining batter.
  4. Serve warm with maple syrup or your favorite pancake toppings.
If fresh cherries are not in season, frozen cherries will work perfectly. Don't thaw them out first; simply add them directly to the pancake batter.


  • Matt Robinson

    Beautiful pictures as always and I absolutely love the combinations of flavors in these pancakes!!

  • Michele @ Alwayzbakin

    Gorgeous pics! Cherries and chocolate are a match made in heaven with these pancakes. ;-D

  • Bianca @ Confessions of a Chocoholic

    I love chocolate and cherry together. These look fantastic!

  • Mary Frances

    Getting ahead is the best feeling. Scrambling to finish … not so much. :)
    These pancakes sound so good! Cherries are one of my summer highlights – we don’t get them very often, so having them in pancakes would be super special! Pinning this!

  • Anna @ Crunchy Creamy Sweet

    Stunning breakfast. Pinned.

  • Laura (Tutti Dolci)

    I would love to wake up to these gorgeous pancakes!

  • Kathryn

    Such perfect photographs and such a great combination of flavours. I hope you manage to get everything done before you big trip!

  • Ashley

    I feel you on the zombie week. It’s insane how much my productivity can fluctuate from week to week. GAH! Good luck getting things finished up before your trip! These pancakes are beautiful!

  • Amy | Club Narwhal

    I’m so glad your energy burst led to these beautiful pancakes! What a lovely combination of flavors. Also, Germany and the Czech Republic?! You lucky lady!!

  • Todd

    These are screaming, “eat me!!” Some of the fluffiest pancakes I’ve seen.

  • Jessica @ A Kitchen Addiction

    Perfect stack of pancakes! Love how fluffy they are!

  • Lauren @ Climbing Grier Mountain

    I think a stack of these will get you through any week! Gorgeous!

  • Lorraine @ Not Quite Nigella

    Oh you poor thing! I find the two weeks before going away incredibly stressful but I bet you’ll have a great time in Europe once you have everything done for it :D

  • Thalia @ butter and brioche

    these look amazing! love your photography… definitely a recipe i will be recreating. thanks for sharing!

  • Monet

    These are beautiful. Lovely to look at and I’m sure even more lovely to eat. I have also been feeling completely overwhelmed and tired. Summer gets busy so quickly!

  • Karen (Back Road Journal)

    Your pancakes sound great. I might try making them as a dessert topped with ice cream and the cherry compote.

  • Helen @ Scrummy Lane

    One of my favourite desserts as a child was cherry pancakes from an otherwise pretty average road restaurant. I’m sure these would be 10 times better, especially with the added chocolate!

  • Alice // Hip Foodie Mom

    I hear you sister! I hate weeks like those. . but from the looks of this photoshoot .. you killed it, as always, with gorgeous, jaw dropping photos. And re: the energy level: mine is always better when I am exercising regularly and watching what I eat and getting enough sleep. . which never happens during weeks like this when you have to shoot 2-3 recipes everyday for a week! Hang in there! I hope you have a fabulous time in Germany and the Czech Republic!! Enjoy it and don’t worry! you’ll get everything done! woot woot!!

  • Monica

    Made these this morning with the last of my CSA cherries. They were so good even when I made substitutions for food sensitivities. Subbed Namaste Foods gluten free baking mix for the white flour, duck egg for chicken, coconut oil for butter and hemp milk for buttermilk. Even made a boo boo and accidentally doubled the baking soda. Served with maple syrup a few pitted cherries and walnuts. I think these officially count as a super food breakfast. Thanks for sharing!!!!

    • Jennifer Farley

      I’m glad they still worked for you with all the changes!

  • Rebekah

    Would using frozen cherries be ok?

    • Jennifer Farley

      yes, but don’t defrost them first. add them frozen.

  • greenmaman

    delicious!!! il like to try it :) bye

  • greenmaman

    delicious!!! il like to try it :) bye