Fluffy Cherry Pancakes with Maple Syrup

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These chocolate chip cherry pancakes are a delicious breakfast or brunch option that can be made with fresh or frozen cherries. They blend sweet cherry flavor with vanilla and dark chocolate for a rich, indulgent pancake that pairs beautifully with maple syrup, a warm cherry drizzle or a chocolate pancake sauce.

If you enjoy creative pancake variations, try recipes such as apple oat pancakes, chocolate & chai pancakes or bananas foster pancakes. For simple everyday pancakes, consider 3-ingredient banana oat pancakes or oat milk pancakes.

Recipe Highlights

• You can use either fresh cherries or frozen cherries, so this recipe works year-round and is budget-friendly when cherries are out of season.
• The cherries are blended into the batter to create a smooth, uniformly flavored pancake with a pretty pink-purple hue.
• The flavor profile—cherries + vanilla + dark chocolate—is sweet, rich and well balanced.
• This recipe is quick and easy, ready in about 20 minutes, making it great for busy mornings or a leisurely weekend brunch.

Ingredients

• Cherries: 1 cup frozen cherries, thawed (or 1 cup fresh cherries, pitted). If using frozen, thaw and drain excess liquid before blending. Sweeter varieties like black cherries work especially well.
• All-purpose flour: 1 cup + 2 tablespoons (about 140 g).
• Brown sugar: 1 tablespoon (packed, about 12.5 g). Granulated sugar can be substituted.
• Baking powder: 2 teaspoons.
• Salt: ½ teaspoon.
• Cinnamon: ½ teaspoon, ground.
• Ginger: ¼ teaspoon, ground (optional).
• Egg: 1 large.
• Milk: ¾ cup (use dairy or a non-dairy milk like almond or oat).
• Lemon juice: ½ tablespoon.
• Vanilla extract: 1 teaspoon (or substitute a small amount of almond extract for a different note).
• Dark chocolate chips: ½ cup (or swap for semisweet or caramel chips if preferred).

Equipment

• Mixing bowls for dry and wet ingredients.
• Food processor or blender to puree the cherries.
• Rubber spatula for folding batter and chips.
• Nonstick skillet or griddle for cooking pancakes.
• Flat spatula for flipping pancakes.

Instructions

Step 1: Thaw frozen cherries and drain any excess juice. Add the cherries to a food processor or blender and pulse until mostly smooth. Set aside.

Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon and ginger.

Step 3: In a separate bowl, beat the egg and then whisk in the milk, lemon juice and vanilla until combined.

Step 4: Pour the wet ingredients into the dry ingredients in two additions, stirring gently until just combined. The batter should be slightly lumpy—avoid overmixing. Fold in the blended cherries and then the chocolate chips.

Step 5: Heat a nonstick skillet over medium heat and melt about ½ tablespoon of butter or oil. Pour about ⅓ cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 2–3 minutes until golden and cooked through.

Storage

• Refrigerator: Store cooled pancakes in an airtight container for 2–3 days. Keep toppings separate to avoid sogginess.
• Freezer: Cool to room temperature, then freeze in a single layer separated by parchment paper in a freezer-safe bag for 1–2 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Microwave: Heat for 30–40 seconds until warmed through. This softens the pancakes slightly.
• Stovetop: Warm in a nonstick skillet over low to medium heat until heated through for a crisper exterior.
• Oven: Preheat to 350°F (175°C). Arrange pancakes in a single layer on a baking sheet and heat 8–15 minutes until warm.

Expert Tips

• Use the thawed cherry juice: If using frozen cherries, reserve a little of the strained juice. Warm and drizzle it over pancakes for extra cherry flavor.
• Try different toppings: These pancakes are delicious with maple syrup, warmed cherry sauce, or a simple chocolate pancake sauce.
• Keep pancakes warm: For serving a group, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven to maintain warmth while finishing the batch.
• Let the batter rest: Allowing the batter to rest 5–15 minutes helps the baking powder activate and yields fluffier pancakes.

FAQ

Cherry Pancakes

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• Author: Ali
• Total Time: 20 minutes
• Yield: 6 pancakes
• Diet: Vegetarian