This recipe is an adaptation from Kelly’s Blueberry Pancake recipe on her site Eat Make Read. It is a fabulous idea, adding honey, cinnamon, and vanilla to pancake batter. When I read the post, I saved the page to use this weekend. I halved the recipe to suit two people and I used cherries because that’s what I had on hand, now calling these Sunday Cherry Pancakes because pitting cherries one by one takes time. Pay close attention to step 4, which I added, because it makes a big difference with pancakes!

Pitted Cherries

Sunday Cherry Pancakes
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 cup pitted and halved cherries
  • butter or non-stick spray for skillet
  • confectioner’s sugar (optional)

1. Combine flour, sugar, baking powder, salt and cinnamon in a medium sized bowl.
2. Combine milk, eggs, butter, honey, and vanilla in a separate small bowl.
3. Add wet ingredients to the dry ingredients and fold until just combined. Allow for clumps.
4. Let the batter sit for roughly 10 minutes. (You can pit the cherries at this time if you want. I did.) You will see bubbles forming in the batter. This is good!
5. Heat a skillet with non-stick spray or butter (I tried both and both work well.) on medium heat. Pour batter, attempting to form circles, in any size you like. Add cherries on top of the batter. When you see the batter bubbling, flip it over. Let it heat through for another minute. Remove from skillet and repeat with remaining batter.
6. Sprinkle with confectioner’s sugar.

Sunday Cherry Pancakes

Lon: These are seriously the best pancakes I’ve ever had!

They were indeed perfect, fluffy and lightly sweetened. It needs nothing else, even for a maple syrup lover like Lon. Thanks Kelly!

Eaten Cherry Pancakes
posted by jessica at 09:33 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.