- 2/3 Cups water or milk
- 1 Tablespoon canola oil, preferably expeller-pressed, plus more for cooking the pancakes
- 1 large egg (optional)
- 1 Cup 100-percent whole-wheat pancake and waffle mix
- 1/4 Pound cherries, pitted and cut into quarters (about 2/3 cup)
In a small bowl, whisk together the water or milk, oil, and egg, if using. In a larger bowl, stir the liquid mixture into the pancake mix (you'll have about 1 cup batter). Stir in the cherries until evenly distributed. If making a larger batch, add 2/3 cup cherries for each additional cup of batter.
Grease a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot. Working in batches, ladle ¼ cup batter onto the griddle and cook until the bottoms are golden, about 2 minutes. Flip and cook until the pancakes are cooked through, 1-2 more minutes.