Short Description

Fluffy, tender pancakes studded with juicy cherries and melted chocolate chips, served with a luscious cherry sauce for an indulgent weekend breakfast or brunch.

Why You’ll Love This Recipe

These pancakes deliver the irresistible combination of tart cherries and sweet chocolate in every bite. They’re dairy-free friendly when made with plant-based milk and oil, yet rich and decadent. The optional warm cherry sauce transforms them into a bakery-style treat right at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1–3 tablespoons coconut oil, avocado oil, or other cooking oil, for coating the pan
¾ cup + 2 tablespoons almond milk (or milk of choice)
1 tablespoon apple cider vinegar or white vinegar
1 cup unbleached all-purpose flour (or cup-for-cup gluten-free blend)
1 tablespoon baking powder
Generous pinch of salt
1 tablespoon avocado oil (or melted dairy-free butter)
2 tablespoons maple syrup, plus more for drizzling
1 teaspoon vanilla extract (optional)
½–¾ cup cherries, pitted and halved
¼–⅓ cup chocolate chips, to taste
Dairy-free butter, for spreading
Cherry sauce (optional—see below)

Cherry Sauce

2 cups cherries, pitted (whole or halved)
2–3 tablespoons maple syrup (or other sweetener), to taste
¼ cup water
2 teaspoons cornstarch

Directions

Make Vegan Buttermilk
Combine almond milk and vinegar in a measuring cup; set aside to sour while you prep.
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Combine Wet Ingredients
Stir oil, maple syrup, vanilla, and soured milk into the dry mix until just combined.
Fold in Mix‑Ins
Gently fold cherries and chocolate chips into the batter—avoid overmixing to keep pancakes fluffy.
Cook Pancakes
Heat a lightly oiled nonstick pan over medium heat. Pour ¼-cup batter rounds and cook until edges set and bubbles form, about 2–3 minutes per side. Makes 6–8 pancakes depending on size.
Prepare Cherry Sauce (Optional)
In a small bowl, mix water and cornstarch. In a saucepan over medium-high heat, combine cherries, maple syrup, and slurry. Gently mash cherries and cook until thickened (~3–5 minutes), stirring constantly. Add more water if needed.
Serve
Stack pancakes, spread with dairy-free butter, drizzle maple syrup, and top with warm cherry sauce.

Servings And Timing

Serves: 3–4 people (yields about 6–8 pancakes)
Prep Time: ~10 minutes
Cook Time: ~15 minutes
Total Time: ~25 minutes

Variations

Gluten‑Free Option: Substitute with gluten‑free all-purpose flour, may need a few extra tablespoons of milk.
Different Oils: Swap coconut or avocado oil for olive oil or melted vegan butter.
Flavor Boost: Fold in a pinch of cinnamon or orange zest for extra aroma.
Nutty Crunch: Top with chopped nuts like almonds or walnuts.
Healthier Twist: Reduce sugar and use mashed banana or applesauce to naturally sweeten the batter.

Storage/Reheating

Store leftover pancakes in the fridge for up to 3 days. Reheat gently in the microwave (10–15 seconds) or in a warm skillet. Cherry sauce can be refrigerated for up to a week and gently reheated.

FAQs

1. Can I prepare the batter ahead of time?

Yes, you can make it the night before and refrigerate. Bring it to room temperature and give a gentle stir before cooking.

2. Can I freeze these pancakes?

Absolutely. Freeze in a single layer, then transfer to a sealed bag. Reheat in toaster or microwave directly from frozen.

3. What kind of cherries work best?

Fresh, frozen, or sour cherries all work well. If using frozen, thaw and drain before adding to the batter.

4. Can I omit the cherry sauce?

Yes—you can simply top with fresh cherries or a dusting of powdered sugar instead.

5. Are these dairy-free?

Yes, when made with almond milk and oil. Use plant-based butter to keep it fully dairy-free.

6. Can I enhance the chocolate flavor?

Mix in cocoa powder to the dry ingredients or increase the chocolate chip amount to your liking.

7. Is it okay to overmix?

No—overmixing leads to tough pancakes. Stir until just combined for the fluffiest texture.

8. Can I use buttermilk instead of vegan buttermilk?

Yes—replace the milk and vinegar combo with buttermilk in the same amount for a richer flavor.

9. Will the pancakes turn out dense?

They should be light and fluffy. If too dense, double-check your baking powder—it must be fresh.

10. What temperature is best for cooking pancakes?

Use medium heat—if too hot, they’ll burn before cooking through; too low, and they’ll turn pale and dense.

Conclusion

These Cherry Chocolate Chip Pancakes offer a delightful twist on classic pancakes—rich, fruity, and achingly delicious. Serve them warm with butter, syrup, and that optional cherry sauce for an unforgettable morning treat. Homemade, easy, and love-worthy—perfect for weekend brunches or cozy breakfasts.

Ezabella

Cherry Chocolate Chip Pancakes

Short Description

Why You’ll Love This Recipe