Nothing beats a stack of fluffy pancakes topped with a sweet and tangy cherry sauce. This classic breakfast (or dessert) is a family favorite, combining light and airy pancakes with the rich flavor of cherries. Perfect for brunches, cozy mornings, or special occasions, these pancakes are as delicious as they are beautiful.
Preparation time ⏰:
Total Time: 35 minutes
Number of Portions 🍽:
Makes 10 pancakes
Ingredients:
For the Pancakes:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or regular milk with 1 teaspoon lemon juice added)
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1/2 teaspoon vanilla extract
For the Cherry Sauce:
- 2 cups fresh or frozen cherries (pitted)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Powdered sugar
- Fresh mint leaves
Nutritional Information (per serving, 3 Pancakes + Sauce):
Calories: 320 kcal
Protein: 6g
Fat: 8g
Carbohydrates: 56g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Make the Cherry Sauce:
- In a small saucepan, combine ingredients necessary for sauce (cherries, sugar, cornstarch, and water). Stir well to dissolve the cornstarch.
- Heat over medium heat, stirring constantly, until the mixture thickens and begins to simmer.
- Reduce the heat and cook for 2-3 minutes, or until the cherries are soft and the sauce is glossy.
- Stir in lemon juice and vanilla extract. Remove from heat and set aside.
Make the Pancakes:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt using a whisk.
- In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until fully mixed.
- Gradually pour the wet mixture into the dry ingredients, stirring lightly until just combined. (Do not overmix; lumps are fine.)
- Preheat a non-stick skillet or griddle over medium heat and grease it lightly with butter or use cooking oil spray.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2 minutes, then flip and cook the other side until golden brown, another 1-2 minutes. Repeat with the remaining batter.
Assemble and Serve pancakes:
- Stack the pancakes on a plate and generously spoon the cherry sauce over the top.
- Add optional toppings like whipped cream or powdered sugar for extra indulgence.
- Serve warm and enjoy!
Serving Tip 💡:
Pair these pancakes with a cup of coffee or freshly squeezed orange juice for the ultimate breakfast experience. For an extra treat, drizzle a little maple syrup over the cherry sauce.
