Looking for the best homemade Cherry Pancakes recipe?
You can prepare our easy and quick Chocolate Cherry Pancakes at home in less than one hour.
Cherry Pancakes with chocolate chips are both tart and sweet, offering a perfect brunch or special celebratory breakfast.
Cherry juice moistens the batter while Maraschino cherries sizzle into the top of each pancake on the griddle. Stack the pancakes into a tower and top with fresh ricotta cheese and cherry pie filling.
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History of Pancakes
Pancakes are most commonly recognized as a breakfast and brunch dish in America and Canada. They’ve been around for centuries, a staple in many cultural diets.
Pancakes began over 30,000 years ago during the Stone Age. Culinary historians have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets, Cratinus and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays. During the English Renaissance pancakes were flavoured with spices, rosewater, sherry, and apples.
The name pancake started being used in the 15th century but became standard in 19th century America. Perviously, they were called indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, buckwheats, griddle cakes, and flapjacks.
Early American pancakes were made with buckwheat or cornmeal. Thomas Jefferson loved them so much he sent a special recipe to his home town from the White House.
Today, families around the world enjoy a morning meal featuring stacked banana, blueberry, and cherry pancakes. You can find both sweet and savoury pancakes all over the world, from spicy Vietnamese crepes, puffy Dutch Babies to Japanese okonomayaki.
For an authentic American brunch, top a stack of pancakes with a dab of cold butter and drizzle of sweet Canadian maple syrup.
My Family Loves Pancakes
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling homemade pancakes cooking in the kitchen.
My family’s two favourite recipes were banana chocolate chip and lemon blueberry pancakes. In the summer we’d forage for wild blueberries, strawberries and raspberries, incorporating them into recipes as we baked muffins, cupcakes and pancakes.
Depending how busy our little family was, my mother would prepare pancakes with Aunt Jemima mix or from scratch. She was always keen to experiment with her homemade recipe to make them healthy. She’d often add yogurt, flax, whole wheat flour, mashed bananas and oats to create a nutrition breakfast for us when we were kids.
I’ve always been a fan of German Black Forest Cake. This recipe is a rift on the classic flavour combination featuring cherries, chocolate and cream.
You can enjoy Cherry Pancakes for a special birthday breakfast, in celebration of Mother’s Day or as a Christmas brunch. I typically make this recipe whenever I have leftover cherry pie filling. It’s a great way to use up what’s left in your can to avoid waste.
Best Cherry Pancakes Recipe
There’s no better comfort food than a steaming stack of moist pancakes served hot off of the griddle.
If you want to save yourself time, double the recipe as once these pancakes cool you can store them in the freezer to enjoy later in a ziplock bag.
So what qualities make the best Cherry Pancakes? The perfect pancake must be golden brown and crunchy on the outside and feature a soft and fluffy interior. We like to use butter to grease our griddle or pan but if you’re vegan or vegetarian you can also use a neutral oil such as canola.
Whether you’re using a non-stick frying pan on the stove, or a large griddle, be sure to keep an eye on your pancakes as they cook. There’s nothing worse than flipping over Cherry Pancakes to find they’ve turned dark black and smell burnt!
Cherry Pancakes Tips
If you’re looking to prepare this pancake recipe on a whim and are missing a few ingredients at home don’t worry!
If you don’t have pancake mix in your cupboard you can easily prepare a homemade pancake recipe from scratch. If you don’t have cherry juice in your fridge, feel free to just use tap water instead. Ran out of ricotta cheese? Greek yogurt, sour cream or mascarpone offer a great substitute.
Cherry Pancakes also act as the perfect festive dessert or brunch dish at Christmas. Simply swap out the red Maraschino cherries with the green variety and you’ll have white (ricotta), red (cherry pie filling) and green (Maraschino cherries) decorating your plate.
If you live near Niagara, or any other agricultural region that harvests sweet cherries in the summer, feel free to use fresh cherries in this recipe. You can chop up fresh cherries and add them to your pancake batter. Or, chop your fresh cherries into a bowl and add a tablespoon of white sugar and squeeze of lemon juice. Instead of topping your pancake stack with cherry pie filling you can garnish the plate with these fresh macerated cherries.
We typically use semi-sweet chocolate chips in this pancake recipe. You could also sprinkle white chocolate, butterscotch, milk chocolate or dark chocolate chips on these Cherry Pancakes.
Pair a stack of cherry pancakes with a hot cup of coffee, fresh fruit salad, sizzling sausage or crispy bacon.
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Easy Chocolate Cherry Pancakes Recipe
Easy Cherry Chocolate Pancakes
Equipment
- Griddle
- Flipper
- mixing bowl
- spatula
- oven
- baking sheet
Ingredients
- 2 cups Aunt Jemima Pancake Mix
- 2 cups Cherry juice
- 2 tbsp Cocoa powder
- 1 cup Cherry pie filling
- 1/2 cup Chocolate chips
- 1/2 cup Maraschino cherries chopped
- 1/4 cup butter for frying
Instructions
- Preheat oven to 250F
- In a large bowl combine Aunt Jemima Pancake Mix, cocoa powder and cherry juice. Mix until combined.
- Heat a griddle or non-stick frying pan until medium-high. Spoon a small dab of butter onto the hot surface and once it has melted spoon batter, remembering to leave space between each pancake so you can flip them easily.
- Top each pancake with chocolate chips and Maraschino cherries.
- Once small bubbles form on the top of each pancake, typically 3-5 minutes, flip to cook on both sides evenly.
- Prepare pancakes until you have finished the batter. Slide pancakes onto baking sheet to keep them warm in the oven until ready to serve.
- Stack 3-4 pancakes on individual plates and slather with fresh ricotta cheese and cherry pie filling. Serve with maple syrup.
Nutrition
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