I am a famous cherry eater. My parents love telling the story of how I maneuvered myself onto a counter to eat a huge bowl of cherries (while carefully spitting out each pit!) when I was only 18 months old. I don’t usually buy them because they tend to be pricey, but they are on sale this week at my local Publix. What I really, truly wanted to make was a cherry clafoutis, but there isn’t anyone else around for me to feed at the moment and I didn’t even have the opportunity to force food on coworkers. This meant I would inevitably eat the whole clafoutis, and I just wasn’t okay with that. Instead, I decided to make pancakes from scratch and pretend they were sort of like mini, faux clafoutis. Because I don’t have anyone else to cook for at the moment, this recipe has been scaled back a little. It is ideal for feeding 2 or 3 people. Just double the recipe if you need to feed 4-6!
Ingredients for Cherry Fruit Pancakes
- 1 1/2 teaspoons of lemon juice
- 1 cup of milk
- 1 cup of flour
- 1 tablespoon of white sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of table salt
- 1/4 teaspoon of vanilla extract
- 1 small egg, or not quite all of a medium/large egg (just use one large egg if you’re doubling the recipe!)
- 1 1/2 tablespoons of butter
- 2 teaspoons of vegetable oil (this doesn’t need doubling, either)
- 1 cup of cherries
Cherry Pancakes Recipe
1. First, melt your butter in the microwave or on the stove and set aside to let it cool slightly.
2. Whisk the milk and lemon juice together in a medium/small bowl and set aside.
3. Slice each cherry in half and remove and discard the pits and stems. Measure the cherries before cutting them – 1 cup of whole cherries will give you lots of delicious cherry flavor, but 1 cup of cut cherries will be kind of difficult to work with when using only 1 cup of flour.
4. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk thoroughly to combine.
5. Whisk the cooled butter into the milk mixture.
6. Beat the egg in a small bowl and then whisk it into the milk mixture. Then whisk in the vanilla.
6. Add the milk/butter slowly into the dry ingredients, whisking to combine. Pancake batter should have a few lumps – don’t over mix it or it will become tough!
7. Carefully fold in the cherries. I know I plug it all the time, but a Tovolo silicone spatula really is the best tool for jobs like this!
8. Heat your skillet over medium high heat for 3-5 minutes, or until it’s good and hot. Using about 1 teaspoon of vegetable oil, coat the skillet’s bottom.
9. It will depend on the size of your skillet, but using 1/4 of a cup of batter each time, create three pancakes in your pan. If you have a very large skillet, you may be able to make 4 at a time, instead. Of course, if you have a griddle, go ahead and make however many you feel like!
10. Cook without bothering the pancakes until large bubbles appear and begin to pop on the pancake’s upper surface. This should take 1-2 minutes. Carefully flip with a wide, flat spatula and cook on the other side for an additional 1 1/2-2 minutes. These pancakes can sometimes take a little longer than ‘normal’ to cook because the cherries give them extra thickness.
11. Repeat steps 9 and 10 with your remaining batter, adding additional vegetable oil for cooking, when necessary.
11. Serve and enjoy!
I would usually advise serving pancakes as quickly as possible, but the fruit in these gets very warm, so I advise eating them with caution. They are super delicious by themselves, or with a little sprinkling of powdered sugar. For tart cherries, add a little extra sugar to the batter. Also, I love throwing in a dash of cinnamon! Feel free to customize these pancakes however you’d like.
What fruits do you enjoy putting in pancakes? I’ve had blueberries, but have you tried anything else? How did it turn out?