These vegan friendly cherry chocolate chip pancakes are full of juicy cherries and pockets of melty chocolate. They’re made even more delicious with a simple maple sweetened cherry sauce! Refined sugar free with gluten-free option.
You can probably tell by my recipe page that we’re definitely fans of pancakes around here. Whether they’re plain, full of juicy blueberries, or taste like apple fritters, we love them just about any way, as long as they’re piled high and topped with a yummy sauce or syrup!
It’s cherry season, so we’ve been keeping pounds of fresh cherries in stock, for munching on, baking with, or adding to chocolate chia pudding! On a whim one day, I added a handful to my pancake batter, along with some chocolate chips, and it was the best.thing.ever! There’s just something special about cherries and chocolate, don’t you agree? Especially when cooked inside of a fluffy pancake! AND topped with a warm cherry sauce makes it even better!
These pancakes are free of gluten, dairy, eggs, and refined sugar. They’re super simple to throw together and make the best use of this delicious summer fruit!
Enjoy!
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Cherry Chocolate Chip Pancakes
- Yield: 6–8 pancakes 1x
Description
These vegan friendly pancakes are full of juicy cherries and pockets of melty chocolate. They’re made even more delicious with a simple maple sweetened cherry sauce! Refined sugar free with gluten-free option.
Ingredients
Cherry Chocolate Chip Pancakes
- 1–3 tablespoons coconut oil, avocado oil, or other cooking oil, for coating the pan pan
- 3/4 cup + 2 tablespoons almond milk or other milk of choice* (see note)
- 1 tablespoon apple cider vinegar
or distilled white vinegar
- 1 cup unbleached all-purpose flour or a good cup for cup gluten-free flour blend
- 1 tablespoon baking powder
(NOT baking soda!)
- generous pinch of salt
- 1 tablespoon avocado oil
or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
- 2 tablespoons maple syrup
, plus more for drizzling
- 1 teaspoon vanilla extract, optional
- 1/2–3/4 cup cherries, pitted and halved
- 1/4–1/3 cup chocolate chips, to taste
- dairy-free butter, to spread on pancakes
- cherry sauce, recipe below (optional)
or distilled white vinegar
(NOT baking soda!)
or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
, plus more for drizzlingCherry Sauce:
- 2 cups cherries, pitted (I used some whole, some halved)
- 2–3 tablespoons maple syrup or other sweetener, to taste
- 1/4 cup water
- 2 teaspoons cornstarch
Instructions
- In a glass measuring cup
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Fold in chocolate chips and cherries. Don’t over-stir as this creates tough pancakes.
- Lightly grease a non-stick pan
or griddle
and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serve with cherry sauce.
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
or 
and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serve with cherry sauce.Cherry Sauce:
- In a bowl, stir together water and cornstarch to make a slurry. Set aside.
- Place pitted cherries in a small saucepan and mix in maple syrup and water/starch slurry. Set the saucepan over medium-high heat and gently mash cherries to release juices. Continue to cook until sauce begins to thicken, about 3–5 minutes. Stir continuously to keep sauce from burning. Add a little more water if sauce gets too thick. Serve warm with pancakes. Refrigerate leftovers.
Notes
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!
- Category: Breakfast, Vegan, Gluten-Free
Such a dreamy stack of summer pancakes!
Thank you, Laura!
Looks so delicious and perfect for weekend brunch!
All pancakes are my favourites, but pancakes with cherries and chocolate inside sound just awesome! I’ll check out this recipe soon and I’ll prepare these pancakes for my family and frineds. 🙂
Yes I agree. It’s a great combination, Natalia. Have a great week!
Such tempting pancakes. Love the ingredients that has gone into making these.
Aw thanks Indrani!
wow these pancakes look absolutely delicious! Can’t wait to try this recipe!
Thank you so much, Sandy! I appreciate the encouragement. Please let me know if you try it out. Have a lovely week!
Oh my gosh! These look & sound amazing! Drooling.
Aw thanks Samantha!
Thanks for recipe! Next week definitely I will try it! By the way today I make traditional pancakes.
Thanks Jane! Have a wonderful week!
Oh now you have my mouth water! I love pancakes and I love cherries. Almond milk is really good for making pancaes with (and for lot sof other things).
Yes for sure. Thanks Astrid!
I literally have every single ingredient for this inside my kitchen right now – and your photos make me want to try this recipe! It looks sooo delicious and I agree with you that there is something decadent about chocolate and cherries together. Combine them for breakfast = WINNING!
Thanks Angela! I hope you get a chance to try them. Happy Sunday!