Indulge in a decadent stack of fluffy chocolate pancakes layered with cherries and cream, inspired by the classic Black Forest cake.
20 min prep
15 min cook
4 servings
480 kcal/serving
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup pitted cherries, halved
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons cherry liqueur (optional)
1/4 cup chocolate shavings, for garnish
Instructions
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in half of the cherries.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. If using, stir in cherry liqueur.
To assemble, place one pancake on a plate, top with a dollop of whipped cream and some cherries. Repeat layers, ending with a pancake. Top with remaining whipped cream, cherries, and chocolate shavings.
Serve immediately.
Tips
For extra cherry flavor, macerate the cherries in a tablespoon of sugar and a splash of cherry liqueur for 10 minutes before using.
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave.