4
1 rating

Whole-Wheat Cherry Pancakes

Whole-Wheat Cherry Pancakes

Stir fresh cherries into your favorite whole-wheat pancake batter to create an impressive (and deceptively simple!) breakfast treat. Top with more fresh fruit or a drizzle of warm maple syrup.

Click here to see In Season: Cherries.

Ingredients

  • 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)

Directions

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.

Nutritional Facts
Servings3
Calories Per Serving95
Total Fat6g9%
Sugar5gN/A
Saturated0.6g3.1%
Cholesterol9mg3%
Protein2g3%
Carbs10g3%
Vitamin A11µg1%
Vitamin C3mg5%
Vitamin E0.8mg4.2%
Vitamin K4µg5%
Calcium43mg4%
Fiber1g5%
Folate (food)5µgN/A
Folate equivalent (total)7µg2%
Folic acid1µgN/A
Iron0.6mg3.3%
Magnesium11mg3%
Monounsaturated3gN/A
Niacin (B3)0.4mg2%
Phosphorus63mg9%
Polyunsaturated2gN/A
Potassium125mg4%
Sodium86mg4%
Zinc0.2mg1.2%