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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.


  • 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.