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Sweet Cherry Syrup and Cherry Pancakes


Cherry Pancakes

Cherry-loving folks will rejoice when they see this on the brunch menu! If your group has a serious sweet tooth, consider serving this new brunch favorite. Keep in mind that if cherries are not in season, you can always use frozen ones!


Recipe courtesy of Sweet and Spicy Monkey



For the Syrup

  • 4 Cups whole dark cherries, frozen
  • 2 Cups granulated sugar
  • 1 Cup water
  • Juice from ½ lime, about 2 tablespoons

For the pancakes

  • 1 Cup of your favorite pancake mix
  • 1 egg
  • 2 Tablespoons sunflower oil (or your cooking oil of choice)
  • 1 cup buttermilk
  • ¼ cup dried cherries
  • 1 Cup frozen dark cherries


For the Syrup

Using a medium saucepan with a heavy bottom, add in cherries, water, and sugar. Mix together. Cook over medium heat, stirring occasionally. Stir in lime juice. Continue cooking until mixture begins to boil. Once boiling, turn heat down to low and simmer, uncovered, for 15—20 minutes. While mixture is cooking, use a potato masher to mash the cherries to help release some of their juices. *Make sure you hold onto the edge of your pan while doing this or it might overturn your pan and spill the ingredients all over the place.* After simmering for 15—20 minutes, turn off heat and let cool. Syrup will thicken as it cools. After syrup cools, pour into a glass container and refrigerate. Store in refrigerator for up to 3 weeks.

For the pancakes

Spray large skillet with nonstick cooking spray. (Can also use coconut oil, butter, Crisco, or whatever you'd like.) Set aside.

Mix all ingredients together in a large mixing bowl. Cook as directed on box of pancake mix. Serve with sweet cherry syrup on the side or drizzled over the top.