Chocolate Cherry Pancakes Brunch (Recipe for Printing)
Celebrate spring mornings or Mother’s Day brunch with fluffy chocolate cherry pancakes infused with buttermilk, mini chocolate chips, and juicy cherries. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon fine salt
04 -
1 teaspoon baking soda
05 -
3/4 teaspoon baking powder
→ Wet Ingredients
06 -
2 large eggs
07 -
2 cups buttermilk
08 -
1 tablespoon unsalted butter, melted
→ Additions
09 -
1 jar (10 ounces) Maraschino cherries, drained and chopped, plus extra cherries reserved for topping
10 -
3/4 cup mini semi-sweet chocolate chips
11 -
Additional unsalted butter for greasing griddle or skillet
# How to Make It:
01 -
Preheat a griddle or skillet over medium heat, ensuring surface is evenly heated.
02 -
In a medium mixing bowl, thoroughly whisk together the flour, sugar, salt, baking soda, and baking powder.
03 -
Add the mini semi-sweet chocolate chips to the dry ingredients and mix evenly.
04 -
In a large bowl, beat eggs until blended. Add buttermilk and melted butter, stirring to combine well.
05 -
Mix in the chopped Maraschino cherries, reserving a few for garnishing if desired.
06 -
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
07 -
Lightly coat the preheated griddle or skillet with unsalted butter to prevent sticking.
08 -
Using a 1/4 cup measuring cup, pour portions of batter onto the hot griddle, leaving space between each pancake.
09 -
Cook until bubbles appear on the surface and edges appear set, about 2-3 minutes. Flip and cook an additional 1-2 minutes, or until golden brown.
10 -
Transfer pancakes to plates and garnish with reserved cherries. Serve immediately.
# Extra Tips:
01 -
For lighter pancakes, avoid overmixing the batter. Additional butter may be needed to keep each batch from sticking.