Black Forest Pancakes from Part Time Chef

Chocolate Cherry Black Forest Pancakes

Pancakes are usually associated with breakfast. They also make excellent brunch option. But, have you had pancakes for dessert? Or dessert for breakfast? That would be a perfect idea of a luxury breakfast over a weekend.

Black Forest Pancakes from Part Time Chef

These egg-free pancakes are inspired by black forest cakes. They are soft and fluffy and chocolatey, topped with mascarpone and lots of fresh cherries. Perfect for those lazy summer days.

Black Forest Pancakes from Part Time Chef

Black Forest Pancakes

Yield: 6 - 7 pancakes


    For the chocolate pancakes:
  • 1 cup (110g) all-purpose flour
  • 1/4 cup unsweetened cocoa powder + extra for dusting
  • 2-3 Tbsp sugar
  • 7/8 cups (210 ml) milk
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • vegetable oil or butter for brushing the pancakes
  • For the topping:
  • About 1lb (500 gms) cherries, pitted and halved
  • 2 Tbsp sugar
  • 2/3 cup (150g) mascarpone (or whipped cream or Greek yogurt)
  • 1 Tbsp powdered sugar
  • a few drops of kirsch, optional
  • For the chocolate sauce:
  • 2.5oz (75g) semisweet chocolate, chopped
  • 2-3 Tbsp milk


  • Prepare the chocolate sauce - On a double boiler, melt the chocolate. Alternatively melt the chocolate in 30 second bursts in the microwave, stirring frequently. Allow it to cool for a minute or two and stir in the milk. Keep aside.*
  • Prepare the pancakes - In a mixing bowl, mix together, flour, sugar, baking powder, cocoa powder. Add the milk and mix well using a whisk ensuring no lumps are formed. Stir in the vanilla extract.
  • Heat up a griddle or a pan over medium-high heat. Once the pan is hot enough, reduce heat slightly and drizzle a tsp of oil or brush some butter on the pan. Pour a ladle full of pan cake batter on to the pan. Cook for about 2 minutes until tiny bubbles start to appear of the surface.
  • Flip the pancake to the other side and cook for a minute or so until slightly brown. Take off pancake from heat. Continue the process with the rest of the batter.
  • Prepare the topping - Place half the cherries and sugar in a saucepan on low-medium heat for about 10-15 minutes, stirring occasionally until the cherries turn slightly mushy and syrupy. Take off from heat and allow it to cool down.  In a bowl, whisk the mascarpone, icing sugar and kirsch if using, for a minute until creamy. Do not over mix. Fold in the cooked cherry sauce/syrup.
  • Assemble the pancakes - Spread some of the chocolate sauce over the pancake. Then place 2-3 spoonful of cherry-mascarpone filling and top with fresh cherries. Dust with some cocoa powder.
  • Add as many layers you like! Enjoy.
 Chocolate Cherry Black Forest Pancakes Recipes


  • You can also use store bought chocolate sauce or Nutella if you wish.
  • It is best to prepare the mascarpone topping just before serving as the cherries could curdle the cheese if prepared ahead.



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