Whole-Wheat Cherry Pancakes

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.
  • 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)
  1. 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.
  2. Grease a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot. Working in batches, ladle ΒΌ 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.