• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ×
    Home » Dessert recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Gluten free chocolate pancakes

    Jump to Recipe

    This extra-special gluten free chocolate pancakes black forest stack is the ultimate in dessert decadence. 

    Ultra-decadent black forest pancake stack, using Devil’s Food Cake mix

    Deeply chocolatey pancakes (thanks to devil's food cake mix) are piled high with pillows of cream and chocolate frosting, along with sweet, juicy cherries.

    Here's how to make it...

    Ingredients

    • 1 pack gluten free devil’s food cake mix
    • 400 g (14.1 oz) chocolate fudge frosting gluten free
    • 125 ml (4.2 floz) vegetable oil (canola oil)
    • 4 medium free range eggs
    • 400 g (14.1 oz) cherries
    • 400 ml (13.5 floz) double cream (heavy cream)
    • 25 g (0.9 oz) salted butter for frying

    Equipment

    Instructions

    Add the vegetable oil to a large mixing bowl.

    Creating the pancakes, using Betty Crocker Gluten Free Devil’s Food Cake mix

    Add the eggs and 250ml (8.45floz) water.

    Mixing eggs and oil together in a glass bowl

    Add the devil’s food cake mix.

    Mixing the cake mix together

    Give it a whisk until you have a smooth batter with almost no lumps - don't worry if there's the odd few here and there.

    Whisk the pancake mix together until it's almost smooth

    Warm a little butter in a large frying pan over a medium heat until bubbling, then spoon 4 tbsp of batter into the pan.

    Frying a black forest pancake in a frying pan

    Fry until the top of the pancake is bubbling and it is set underneath.

    Frying a black forest pancake

    Flip and fry until cooked through, then transfer to a plate or rack to cool while frying the next one, until you've made all 14-16 pancakes.

    Next, add the cream into a bowl and whip until the peaks are soft.

    Whip cream until it has soft peaks

    Spoon your tub of chocolate fudge frosting into a second mixing bowl. Give it a good whisk to soften, then whisk in half of the whipped cream.

    Mix half the whipped cream with the chocolate fudge icing
    Whipped cream mixed with chocolate fudge icing, ready to assemble the pancake stack!

    It's time to plate up! Place a pancake on a small plate.

    First step in assembling the black forest pancake stack

    Spread the pancake with a generous blob of the creamy chocolate icing.

    Add a layer of chocolate fudge icing

    Spoon a layer of whipped cream on top

    Add a layer of whipped cream

    Pit and halve all but a handful or two of the cherries. Add a few cherry halves on top of your cream layer.

    Add a layer of pitted, halved cherries to the black forest pancake stack

    Repeat two more times to create a tall, dramatic stack, topped with frosting cream and cherries. Serve immediately.

    Doesn't that look incredible?

    Print this pancake stack recipe

    If you want to to make this black forest pancake stack yourself, here’s the recipe again in an easy, printable format. Just hit the grey ‘PRINT’ button in the recipe card below.

    Print Recipe
    5 from 1 vote

    Gluten Free Chocolate Pancakes Recipe

    This extra-special gluten free chocolate pancakes black forest stack is the ultimate in dessert decadence. 
    Prep Time30 minutes mins
    Cook Time25 minutes mins
    Total Time55 minutes mins
    Course: Desserts and sweet treats
    Cuisine: American
    Diet: Vegetarian
    Servings: 16 pancakes
    Author: Emily Leary

    Ingredients

    • 1 pack gluten free devil’s food cake mix
    • 400 g (14.1 oz) chocolate fudge frosting gluten free
    • 125 ml (4.2 floz) vegetable oil (canola oil)
    • 4 medium free range eggs
    • 400 g (14.1 oz) cherries
    • 400 ml (13.5 floz) double cream (heavy cream)
    • 25 g (0.9 oz) salted butter for frying

    Instructions

    • Add the vegetable oil to a large mixing bowl.
    • Add the eggs and 250ml water.
    • Add the devil’s food cake mix.
    • Give it a whisk until you have a smooth batter with almost no lumps - don't worry if there's the odd few here and there.
    • Warm a little butter in a large frying pan over a medium heat until bubbling, then spoon 4 tbsp of batter into the pan.
    • Fry until the top of the pancake is bubbling and it is set underneath.
    • Flip and fry until cooked through, then transfer to a plate or rack to cool while frying the next one, until you've made all 14-16 pancakes.
    • Next, add the cream into a bowl and whip until the peaks are soft.
    • Spoon your tub of chocolate fudge frosting into a second mixing bowl
    • Give it a good whisk to soften, then whisk in half of the whipped cream.
    • It's time to plate up! Place a pancake on a small plate.
    • Spread the pancake with a generous blob of the creamy chocolate icing.
    • Spoon a layer of whipped cream on top
    • Pit and halve all but a handful or two of the cherries. Add a few cherry halves on top of your cream layer.
    • Repeat two more times to create a tall, dramatic stack, topped with frosting cream and cherries. Serve immediately.

    Video

    Nutrition

    Calories: 401kcal | Carbohydrates: 39g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 285mg | Potassium: 219mg | Fiber: 1g | Sugar: 27g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Let me know if you try it.

    Pin this black forest pancake stack

    Don’t forget to pin this now so that you can enjoy it later!

    More incredible pancake recipes

    Sweet Potato Pancakes Recipe
    Delicious sweet potato pancakes. They're quick and easy, dairy and egg free, use simple ingredients, and they're pretty healthy too!
    Get the recipe
    Fruity Pancake Stack Recipe
    Fluffy, American-style pancakes made with natural yogurt and stacked with layers of fruit. Pretty, healthy and delicious.
    Get the recipe
    Fluffy, Gorgeous Coconut Yogurt Pancakes Recipe
    Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Gluten-free ice cream sandwich recipe
    38 Pancake day ideas & recipes »

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Becky says

      January 24, 2017 at 12:03 pm

      Oh I say Emily!

      Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.