Description
Cherry Almond pancakes recipe light fluffy stacks with cherry compote almond crumble 20min prep easy tech gfvegan swaps stepwise timing tips
Ingredients
Scale
- 1 1/2 cups all-purpose flour (swap 1:1 gluten-free flour for GF)
- 2 tablespoons sugar (reduce to 1 tbsp to prefer less sweet)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg (or 1 tbsp ground flax + 3 tbsp water for vegan)
- 1 1/4 cups buttermilk (plain yogurt thinned with milk works)
- 3 tablespoons unsalted butter, melted (sub neutral oil for dairy-free)
- 1 teaspoon pure almond extract
- 1 cup fresh or frozen cherries, pitted and halved (thawed frozen—drain excess juices)
- 2 tablespoons sliced almonds, toasted
- Optional: powdered sugar or maple syrup for serving
Instructions
- Whisk dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the egg lightly, then whisk in the buttermilk, melted butter (warm, not hot), and almond extract until smooth.
- Combine gently: Pour the wet into the dry and fold with a spatula until just combined—small lumps are okay. Aim for a slightly thick, pourable batter.
- Fold in cherries and almonds: Gently fold in the halved cherries and half the toasted almonds so they’re evenly distributed. If using frozen cherries, fold them in quickly to avoid turning the batter pink.
- Let batter rest: Let the batter sit 5–10 minutes to thicken slightly and allow tiny air bubbles to form.
- Preheat your pan: Heat a nonstick skillet or griddle over medium and brush with a little butter or oil. The surface should be about 350°F (water should sizzle).
- Cook pancakes: Spoon about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 2–3 minutes; flip and cook 1–2 minutes more until golden and cooked through.
- Keep warm and finish: Transfer cooked pancakes to a warm oven (200°F) while finishing the batch. Scatter remaining toasted almonds on top of hot stacks.
- Serve: Stack, dust with powdered sugar or drizzle with warm maple syrup. Optional: warm a few cherries with a teaspoon of sugar and a splash of water for a quick compote.
Notes
Tender, lightly nutty pancakes studded with sweet-tart cherries and toasted almonds, finished with powdered sugar or maple syrup. A cozy, easy brunch recipe with dairy-free and gluten-free swaps.
- Prep Time: 10 minutes
- batter rest: 5-10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-fry (skillet or griddle)
- Cuisine: American
Nutrition
- Serving Size: Serves 4 (about 8 pancakes)
- Calories: 410 calories
- Sugar: 18 grams
- Fat: 18 grams
- Carbohydrates: 55 grams
- Fiber: 2.5 grams
- Protein: 8 grams
Keywords: cherry, almond, pancakes, breakfast, brunch, cherry almond pancakes, pancake recipe