- Stirring the batter just until it’s lumpy prevents gluten from overdeveloping, which can make pancakes tough.
- Allowing the batter to rest for about 15 minutes gives the flour time to fully hydrate, resulting in a light, tender crumb with just the right amount of lift and bounce.
- Using Dutch-process cocoa creates a rich, smooth chocolate flavor and an almost-black hue, while a touch of espresso powder enhances the cocoa’s depth without making the pancakes taste like coffee.
I am that person at brunch. The one scanning the menu for the 15th time, caught in the eternal tug-of-war between the savory and the sweet. Do I want the perfectly poached eggs with smoked salmon and capers, or the mountain of waffles slathered in Nutella and maple syrup? These Black Forest pancakes, developed by my colleague Jasmine Smith in our Birmingham, Alabama, test kitchen, end that debate. They’re rich, dramatic, and over-the-top enough to satisfy my inner sweet tooth, but with a touch of sophistication that makes me feel OK about having dessert for breakfast. And, hey, I can always have some bacon on the side to satisfy my desire for something savory.
Inspired by the classic German Black Forest cake, these pancakes layer the flavors of chocolate, cherry, and cream into a breakfast that could be on the menu at a fancy café, but you can make it in your pajamas. The dark, cocoa-rich batter yields fluffy, tender pancakes, thanks to techniques borrowed from my easy fluffy pancakes recipe: Resting the batter to hydrate the flour fully and cooking just three pancakes per batch on a skillet for easier flipping and better heat control.
The deep chocolate flavor comes from Dutch-process cocoa powder, which gives these pancakes their almost-black hue and bittersweet edge. A touch of espresso powder amplifies the cocoa’s deep, complex flavor without making the pancakes taste like coffee. Plus, that color also gives these pancakes a low-key nod to Halloween. They’re a bit moody, but still entirely brunch-appropriate.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
Because the batter is so dark, you can’t rely on the usual “golden brown” signal to know when it’s time to flip. So flipping requires a little more attention. Rather than relying on the color of the pancakes, you’ll need to look for more subtle cues, such as bubbles just beginning to break at the surface and edges that look set and matte. Once flipped, the pancakes are puffed into thick, cakey rounds that stay moist and tender.
The cherry compote on top is fast, foolproof, tart, and exactly what these pancakes need to balance all that chocolate richness. Starting with frozen dark cherries makes this recipe accessible year-round, but feel free to substitute with pitted fresh cherries when in season. The cherries simmer with sugar until jammy, then are thickened with a quick cornstarch slurry, and brightened with lemon zest and juice. A splash of Kirsch (optional, but highly recommended) ties it all together with a hint of almondy warmth. Once spooned over a tall stack and finished with a cool cloud of whipped cream, the result is a brunch showstopper that is bitter, sweet, tangy, rich, and fresh in every bite.
This recipe was developed by Jasmine Smith; The headnote was written by Leah Colins.
These Black Forest Cake Pancakes Are the Chocolatey Brunch You’ll Want Every Weekend
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For the Cherry Compote:
12 ounces frozen pitted sweet dark cherries or pitted fresh cherries (340 g; about 2 1/4 cups)
3 3/4 ounces granulated sugar (1/2 cup; 106 g)
2 teaspoons (6 g) cornstarch
1/4 teaspoon grated lemon zest plus 2 teaspoons fresh juice from 1 lemon
1 tablespoon (14 g) unsalted butter, cubed
1 tablespoon (15 ml) Kirsch, optional
For the Pancakes:
2 cups all-purpose flour (9 ounces; 255 g)
1/2 cup granulated sugar (3.75 ounces; 140 g)
1/4 cup Dutch-process dark cocoa powder (1 ounce; 27 g)
1 tablespoon (12 g) baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 large eggs, room temperature
1/4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet
1 1/4 cups (300 ml) whole milk, room temperature
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (3 ounces; 85 g)
Homemade or store-bought whipped cream for serving
For the Cherry Compote: In a medium saucepan, combine cherries and sugar and bring to a boil over medium heat. Cook, stirring often, until sugar dissolves and cherries begin to soften, about 4 minutes. In a small bowl, whisk together cornstarch and lemon zest and juice.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
Whisk cornstarch mixture into cherry mixture in saucepan and cook, stirring constantly, until sauce thickens and the bottom of the pan is visible when stirred, about 3 minutes. Remove from heat and add butter and liqueur, if using, stirring until butter is melted. Cover to keep warm while preparing the pancakes.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
For the Pancakes: Whisk flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt together in a large bowl until combined. In a medium bowl, whisk eggs, oil, milk, and vanilla until well combined. Pour egg mixture into flour mixture; stir gently until just combined (batter should remain lumpy with a few streaks of flour). Fold in chocolate chips until just combined. Let batter sit for 10 to 15 minutes before cooking.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels, carefully wipe out excess oil, leaving a thin film on bottom and sides of skillet.
To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is set on bottom with bubbles on top after 1 minute, skillet is ready. If not, adjust heat accordingly.
Using a 1/4-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between portions. Use the back of a measuring cup or a spoon to gently spread batter into 4-inch rounds. Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are dry and set, 2 to 4 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are set and dry, 1 to 3 minutes longer. Transfer to a plate. (Alternatively, transfer cooked pancakes to a wire rack set in a rimmed baking sheet and hold warm in a 200℉;93℃ oven until ready to serve.) Repeat with remaining batter, using additional oil as needed.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
Serve the pancakes with warm cherry compote and dollops of whipped cream.
Serious Eats / Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
Special Equipment
Medium saucepan, 12-inch nonstick skillet, 1/4 cup measuring cup
Make-Ahead and Storage
The cherry compote can be refrigerated in an airtight container for up to 5 days. Gently reheat in a small saucepan before serving.
To store leftover pancakes, separate them with paper or foil between each pancake, then wrap tightly in plastic wrap or store in a zipper-lock freezer bag and freeze for up to 3 weeks.
