Whole-Wheat Cherry Pancakes

4 from 1 ratings

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.

Servings

servings

Ingredients

2/3 cup 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.