- Stirring the batter just until it’s lumpy helps prevent the gluten from overdeveloping, which could cause the pancakes to be tough.
- Letting the batter rest for about 15 minutes gives the dough time to fully hydrate, resulting in a light, tender crumb with just the right amount of lift and bounce.
- The use of Dutch-process cocoa creates a rich, smooth chocolate flavor and almost-black color, while a touch of espresso powder enhances the cocoa’s depth without making the pancakes taste coffee-like.
I am He Person at Brunch. The person scanning the menu for the 15th time, caught in the eternal tug-of-war between salty and sweet. Do I want perfectly poached eggs with smoked salmon and capers, or a 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 rich enough to satisfy my inner sweet tooth, but with a touch of sophistication that makes me feel okay about eating dessert for breakfast. And, hey, I can always keep some bacon on hand to satisfy my cravings for something delicious.
inspired by the classic German Black Forest CakeThese pancakes combine the flavors of chocolate, cherries, and cream into a breakfast that might be on a fancy café’s menu, but you can also make in your pajamas. Dark, cocoa-rich batter produces fluffy, tender pancakes, thanks to my borrowed techniques Easy Fluffy Pancake Recipe: Let the batter rest to fully hydrate the dough and cook only three pancakes per batch on the griddle for easy turning and better heat control.
The deep chocolate flavor comes from Dutch-process cocoa powder, which gives these pancakes an almost black color and a bitter-sweet edge. A touch of espresso powder enhances the deep, complex flavor of cocoa without making the pancakes taste coffee-like. Plus, that color also gives these pancakes a low-key nod to Halloween. They’re a little moody, but still totally brunch-appropriate.
Serious Eats/Robbie 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. Instead of relying on the color of the pancake, you’ll want to look for more subtle signs, like bubbles starting to pop on the surface and edges that look set and matte. Once flipped, the pancakes puff up into thick, cakey rounds that remain moist and tender.
The cherry compote on top is sharp, foolproof, tart, and that’s exactly what these pancakes need to balance out all the richness of the chocolate. Starting with frozen dark cherries makes this recipe available year-round, but feel free to use pitted fresh cherries instead when in season. Cherries simmer with sugar until jammy, then thickened with a quick cornstarch slurry, and glazed with lemon peel and juice. A splash of kirsch (optional, but highly recommended) ties everything together with a hint of almondy warmth. Once spooned onto a tall pile and finished with a cool cloud of whipped cream, the result is a brunch showstopper that’s bitter, sweet, tangy, rich, and refreshing in every bite.
This recipe was developed by Jasmine Smith; The headnote was written by Leah Collins.
These Black Forest Cake Pancakes Are the Chocolatey Brunch You’ll Want Every Weekend
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For Cherry Compote:
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12 ounce Frozen Seedless Sweet Dark Cherry or pitted fresh cherries (340 YesAbout this 2 1/4 cup,
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3 3/4 ounce granulated sugar ,1/2 cup, 106 Yes,
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2 spoon ,6 Yes, maize starch
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1/4 small spoon tight lemon juice Plus 2 spoon fresh Juice From 1 Lemon
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1 tablespoon ,14 Yes, unsalted buttercube shaped
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1 tablespoon ,15 ml, kirschoptional
For the pancakes:
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2 cup all purpose Flour (9 ounce, 255 Yes,
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1/2 cup granulated sugar ,3.75 ounce, 140 Yes,
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1/4 cup Dutch-process dark cocoa powder ,1 ounce, 27 Yes,
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1 tablespoon ,12 Yes, baking powder
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2 spoon espresso powder
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1/2 small spoon baking soda
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3/4 small spoon diamond crystal kosher saltFor table salt, use half the recommended amount
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2 Big eggsroom temperature
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1/4 cup ,60 ml, neutral oil Such as vegetable or canola oil, or melted butter, plus extras for greasing the pan.
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1 1/4 cup ,300 ml, whole milkroom temperature
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1/2 small spoon vanilla extract
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1/2 cup Semi-Sweet Chocolate Chips ,3 ounce, 85 Yes,
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home make or store bought whipped cream for service
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For Cherry Compote: In a medium saucepan, combine cherries and sugar and bring to a boil over medium heat. Cook, stirring constantly, until the sugar dissolves and the cherries begin to soften, about 4 minutes. In a small bowl, whisk together the cornstarch and lemon peel and juice.
Serious Eats/Robbie Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
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Add the cornstarch mixture to the cherry mixture in the saucepan and cook, stirring constantly, until the 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 melts. Cover to keep warm while you prepare the pancakes.
Serious Eats/Robbie Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
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For the pancakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt. In a medium bowl, whisk eggs, oil, milk and vanilla until well mixed. Add egg mixture to flour mixture; Stir gently until completely mixed (batter should remain lumpy with a few layers of flour). Fold in the chocolate chips until completely mixed. Let the batter rest for 10 to 15 minutes before cooking.
Serious Eats/Robbie Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
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In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using a paper towel, carefully wipe off excess oil, leaving a thin film on the bottom and sides of the pan.
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To check the temperature of the pan: Pour 1 tablespoon batter into the center of the pan. If after 1 minute the pancake has set on the bottom and there are bubbles on the top, the pan is ready. If not, adjust the heat accordingly.
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Using a 1/4-cup dry measuring cup or ice cream scoop, spoon batter into pan in 3 spots, leaving equal distances between portions. Use a measuring cup or the back of a spoon to gently spread the batter into 4-inch rounds. Cook for 2 to 4 minutes, until bubbles begin to break on the surface, the edges are set, and the bottom is dry and set. Using a thin, wide spatula, flip the pancakes and continue cooking until the other side is set and dry, 1 to 3 minutes more. Take out in a plate. (Alternatively, transfer the cooked pancakes to a wire rack set over a rimmed baking sheet and keep warm in a 200℉;93℃ oven until ready to serve.) Repeat with the remaining batter, using additional oil as needed.
Serious Eats/Robbie Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Keoshia McGhee
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Serve the pancakes with warm cherry compote and dollops of whipped cream.
Serious Eats/Robbie 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
Cherry compote can be stored in the refrigerator in an airtight container for up to 5 days. Reheat gently 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.
