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–+ servings
Close-up of Cherry Chocolate Pancakes stacked high and topped with fresh cherries, whipped cream, chocolate shavings, and cherry syrup dripping over fluffy golden pancakes on a red plate.

Cherry Chocolate Pancakes

These decadent cherry chocolate pancakes are the perfect blend of sweet and tart, topped with an irresistible cherry-infused maple syrup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g black cherries pitted before weighing
  • 250 g sour cherries pitted before weighing
  • 150 g maple syrup use pure maple syrup, not imitation
  • 1 vanilla bean split and scraped for seeds
  • 25 g butter unsalted
  • 2 eggs large
  • 200 g sour cream can substitute with crème fraîche if needed
  • 250 g full milk whole milk
  • 220 g unbleached cake flour substitute with all-purpose flour if needed
  • 20 g sugar granulated
  • 4 g salt fine salt
  • 6 g baking soda do not substitute with baking powder
  • Zest from ¼ lemon for added brightness
  • 70 g dark chocolate chopped into small pieces
  • Butter for frying for greasing the pan
  • 4 tablespoons mascarpone cheese for serving, 1 per serving
  • Extra chocolate for grating on top
  • 4 cherries for garnish, 1 per serving

Equipment

  • 1 Large skillet Used for frying pancakes.
  • 1 English Muffin Ring or Metal Ring Mold Helps shape pancakes evenly (optional but recommended).
  • 1 Large mixing bowl For mixing the wet ingredients.
  • 1 Medium mixing bowl For mixing the dry ingredients.
  • 1 Whisk For whisking wet ingredients.
  • 1 Sifter Used to sift dry ingredients for light pancakes.
  • 1 Knife and Chopping Board For chopping chocolate and preparing fruit.
  • 1 Small saucepan For making the cherry-infused syrup.

Method
 

  1. Pit the cherries using your preferred method.
  2. Slice the vanilla bean lengthwise, scrape out the seeds, and set them aside.
  3. In a saucepan, combine the maple syrup, half of the cherries, and the vanilla bean. Simmer over low to medium heat for 15 minutes, then remove from heat and let it cool.
  4. Melt the butter in the microwave or on the stove. prep
  5. In a large bowl, whisk the eggs, milk, sour cream, butter, and vanilla seeds. In a separate bowl, sift the dry ingredients and add them to the wet ingredients.
  6. Chop the dark chocolate and fold it into the batter along with the remaining cherries and lemon zest.
  7. Heat a large skillet over medium heat, and grease with a little butter. For perfectly round pancakes, use a metal ring.
  8. Stir the batter before cooking each pancake to ensure an even distribution of cherries and chocolate. Pour the batter into the skillet, letting it cook until tiny bubbles form and pop on the surface. Once the bubbles form, lift off the ring and flip the pancake. Cook for about 1 minute until lightly golden.
  9. If cooking multiple pancakes, keep them warm in an oven set to 50°C (122°F).
  10. To serve, place a pancake on a plate and spoon some of the cherry-infused syrup over it. Layer with more pancakes, syrup, and cherries. Finish with a dollop of mascarpone and a sprinkle of grated chocolate. Garnish with a fresh cherry on top.

Nutrition

Serving: 200gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 300IUVitamin C: 10mgCalcium: 90mgIron: 2mg

Notes

A delicious indulgence that combines the best of fruity and chocolatey flavors with the softness of pancakes. Perfect for breakfast or dessert!

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