FLUFFY CHERRY PANCAKES WITH FRESH PEACHES that Wow!
Soft, airy, and bursting with cherry flavor, paired with ripe peaches and a dollop of whipped joy on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking on a griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen cherries, chopped
- Butter or oil for cooking
To serve:
- Fresh peaches, halved or sliced
- Whipped cream
- Whole cherries (with stems if possible)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat egg, buttermilk, melted butter, and vanilla. Pour the wet mixture into dry ingredients and stir just until combined (don’t overmix).
- Gently fold in chopped cherries.
- Heat a lightly greased non-stick pan or griddle over medium heat. Pour batter and cook pancakes until bubbles form and edges are set, about 2 minutes per side.
- Stack warm pancakes, top with whipped cream, cherries, and fresh peach slices.
Notes
- Drizzle with maple syrup or honey for extra sweetness.
- Add a sprinkle of cinnamon or crushed nuts on top.
- Serve with a side of yogurt or peach compote.
- Use frozen cherries if fresh are out of season (just thaw and pat dry).
- Let batter rest for 5 minutes for extra fluff.
- For dairy-free: use almond milk + lemon juice instead of buttermilk.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg