These 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.
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 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.
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Chocolate Cherry Pancakes
- 10 ounces all-purpose flour (2 cups)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1/2 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 for cooking such as canola or clarified butter
- 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.
- 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.
- 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 1 1/2-2 minutes until the pancakes are cooked through. Remove the pancakes to a plate and repeat this process with the remaining batter.
- Serve warm with maple syrup or your favorite pancake toppings.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.