Chocolate Cherry Pancakes Delight

These chocolate cherry pancakes transform an ordinary breakfast into something that feels like a celebration without requiring any special occasion. The combination of rich chocolate chips and sweet maraschino cherries creates a flavor profile that reminds me of eating chocolate covered cherries, but in fluffy, satisfying pancake form that actually fills you up for the morning ahead.

I started making these on Valentine's Day morning as a surprise for my family, and they've become our go to celebration breakfast for birthdays, holidays, and those mornings when we just need something special. My youngest daughter loves helping me chop the cherries and stir in the chocolate chips, which has become our little tradition whenever we make them together.

Gather Your Ingredients

• 2 cups all purpose flour: creates the perfect structure and gives these pancakes their tender crumb. Look for unbleached flour for the best flavor and texture.
• 1 tablespoon granulated sugar: adds just enough sweetness to balance the tartness of the cherries without making the pancakes taste like dessert. You can adjust this if you prefer sweeter pancakes.
• 1 teaspoon salt: enhances all the flavors and keeps the sweetness from becoming cloying. Don't skip this or your pancakes will taste flat.
• 1 teaspoon baking soda: provides lift and works with the acidic buttermilk to create those beautiful air bubbles that make pancakes fluffy.
• 3/4 teaspoon baking powder: gives extra rise and ensures your pancakes are light rather than dense. Make sure yours is fresh for best results.
• 2 large eggs: bind everything together and add richness. Room temperature eggs incorporate more easily into the batter.
• 2 cups buttermilk: is the secret to incredibly tender pancakes with a slight tang that complements the sweet cherries. If you can find full fat buttermilk, it makes a noticeable difference.
• 1 tablespoon melted butter plus extra for cooking: adds flavor and keeps the pancakes moist. Let it cool slightly before adding to prevent cooking the eggs.
• 1 10 ounce jar maraschino cherries, drained and chopped: brings pops of sweet cherry flavor throughout. Save a few whole ones for topping if you want that classic sundae look.
• 3/4 cup mini semi sweet chocolate chips: melt just enough during cooking to create pockets of chocolatey goodness. Mini chips distribute more evenly than regular sized chips.

How to Make It

Preheat Your Cooking Surface:

Set your electric griddle to medium heat or place a large skillet or griddle pan over a medium flame on your stovetop. This takes about 5 minutes to reach the proper temperature. You want the surface hot enough that a drop of water sizzles and dances across it but doesn't instantly evaporate. Too hot and your pancakes will burn on the outside while staying raw inside. Too cool and they'll turn out pale and tough. I always test mine with a tiny bit of batter first to make sure the heat level is just right.

Combine the Dry Ingredients:

In a medium mixing bowl, add the flour, sugar, salt, baking soda, and baking powder. Use a whisk to blend these together for at least 30 seconds, making sure there are no clumps of baking soda or powder hiding in the mixture. This whisking step is crucial because it ensures your leavening agents distribute evenly throughout the batter, which means every pancake will rise uniformly. I learned this the hard way after making pancakes that were fluffy in some spots and dense in others.

Add Chocolate to Dry Mix:

Pour the mini chocolate chips directly into your dry ingredient mixture and stir them around with a spoon or spatula until each chip is coated with flour. This coating prevents the chips from sinking to the bottom of your batter and ensures they stay suspended throughout the pancakes. You'll get chocolate in every bite this way rather than having it all pool at the bottom.

Prepare the Wet Ingredients:

Crack the eggs into a large mixing bowl and beat them with a whisk or fork until the yolks and whites are completely combined and the mixture looks uniform in color. Pour in the buttermilk and the tablespoon of melted butter. Whisk everything together until you see no streaks of egg and the butter is fully incorporated. The melted butter should be cool enough to touch comfortably or it might scramble your eggs.

Incorporate the Cherries:

Take your drained and chopped maraschino cherries and fold them into the wet ingredient mixture. Make sure they're well drained or they'll add too much liquid to your batter. I usually pat them dry with a paper towel after chopping. Stir gently but thoroughly so the cherries distribute evenly throughout the liquid mixture. The pink color will start to tint your buttermilk slightly, which is perfectly normal.

Combine Wet and Dry Mixtures:

Pour the wet ingredients into the bowl with your dry ingredients and chocolate chips. Using a wooden spoon or rubber spatula, fold everything together with gentle strokes. Mix only until you no longer see dry flour streaks. The batter should look lumpy and thick, almost like it's too thick to pour. This is exactly what you want. Overmixing develops the gluten in the flour and creates tough, rubbery pancakes. I count about 15 to 20 gentle folds and then stop, even if it looks a bit rough. Let the batter rest for about 5 minutes while your griddle finishes heating. This rest time allows the flour to hydrate and the leavening agents to start working.

Butter Your Cooking Surface:

Take a small pat of butter and use it to coat your preheated griddle or skillet. I like to use a paper towel to spread it around evenly, making sure every spot where a pancake will sit gets a thin coating. You want just enough to prevent sticking and add flavor, but not so much that your pancakes fry rather than cook. The butter should sizzle gently when it hits the surface but not turn brown immediately.

Pour and Cook the Pancakes:

Using a 1/4 cup measuring cup, scoop up batter and pour it onto your prepared griddle, leaving about 2 inches between each pancake. They'll spread slightly as they cook. Watch the surface of each pancake carefully. After about 2 to 3 minutes, you'll start to see bubbles forming on top and popping, leaving little holes. The edges will start to look dry and set rather than wet and shiny. When the surface is covered with popped bubbles and the edges look matte, slide your spatula under the pancake and flip it in one confident motion. The cooked side should be deep golden brown with darker spots where the chocolate chips were. Cook the second side for another 2 minutes or so until it's golden and the pancake feels firm when you press the center gently. The second side always cooks faster than the first.

Continue Cooking in Batches:

Repeat the buttering and pouring process with the remaining batter, adjusting your heat as needed. If your pancakes are browning too quickly, turn the heat down slightly. If they're taking forever to cook and looking pale, increase the heat a touch. Keep finished pancakes warm in a 200 degree oven on a baking sheet while you finish cooking the rest. This recipe makes about 12 to 16 pancakes depending on how thick you pour them.

My favorite part about this recipe is using the maraschino cherries. I know some people consider them old fashioned, but they remind me of the ice cream sundaes my grandmother made for us on summer evenings. That same nostalgic sweetness translates perfectly into these pancakes. The cherries stay tender and juicy even after cooking, and their bright red color creates beautiful pops of contrast against the golden pancake and dark chocolate. I've tried using fresh cherries and even dried cherries, but nothing quite captures that classic flavor combination like the maraschino variety.

Flavor Boosters

Store any leftover batter in the refrigerator for up to 24 hours in an airtight container. The pancakes actually taste even better the next day after the flavors have had time to meld together. Freeze cooked pancakes in single serving portions for grab and go breakfasts during hectic school mornings.

Serving Suggestions

These pancakes are rich and flavorful enough to eat plain, but the right toppings can take them from delicious to extraordinary. Warm maple syrup is the classic choice and its deep, complex sweetness pairs perfectly with the chocolate and cherries. Whipped cream turns these into a dessert worthy breakfast that feels indulgent, especially if you add a few extra maraschino cherries on top for that sundae effect. A dusting of powdered sugar adds elegance and a touch more sweetness without overwhelming the other flavors. For a richer option, try chocolate syrup or a spoonful of Nutella melted and drizzled over the stack. Adding a small pat of butter as well as fresh fruit like sliced strawberries or bananas is also highly recommended. Serve alongside crispy bacon or breakfast sausage for a sweet and savory combination that balances the richness.

Creative Twists

Regular sized chocolate chips work fine if that's what you have, though you might want to chop some of them in half for better distribution. Swap the all purpose flour for whole wheat flour using a blend of half and half for added nutrition without sacrificing too much fluffiness. Try adding a quarter teaspoon of almond extract to the wet ingredients for a flavor reminiscent of chocolate covered cherries. For less sweet pancakes, use fresh or frozen pitted cherries instead of maraschino, and adjust the sugar amount.

Give these pancakes a try the next time you want to make breakfast feel a little more special. They’re certain to win over chocolate lovers and cherry fans alike.

Common Questions About This Recipe

→ Can I use fresh cherries instead of maraschino?

Yes, you can substitute fresh pitted cherries. Chop them and fold into the batter for a juicy, slightly tart flavor.

→ How do I make pancakes extra fluffy?

Ensure your baking powder and baking soda are fresh, and avoid overmixing the batter so the pancakes stay light and tender.

→ Can I prepare the batter ahead of time?

It’s best to mix the wet and dry ingredients separately and combine just before cooking to maintain the best texture.

→ What’s the best topping for these pancakes?

Top with reserved maraschino cherries, a dusting of powdered sugar, or a drizzle of chocolate syrup for an extra treat.

→ Can I use regular milk instead of buttermilk?

Yes, although buttermilk provides tang and tenderness, regular milk will work. Add 1 tablespoon of lemon juice or vinegar to mimic the flavor.