Why You’ll Love This Cherry Almond Pancakes
- A Flavor Combo Made in Heaven. The sweet, slightly tart pop of cherry against the warm, toasty flavor of almond is just… perfect. It’s a classic pairing for a reason, and it transforms a simple pancake into something truly memorable.
- Incredibly Light and Fluffy Texture. We’re using a combination of buttermilk and a careful hand with the mixing to ensure these pancakes are cloud-like. The almond meal adds a subtle, pleasant graininess that keeps them interesting.
- They Feel Fancy, But Are Deceptively Simple. Honestly, if you can make basic pancakes, you can make these. The ingredients are straightforward, and the method is exactly the same—you’re just adding a couple of extra, delicious components.
- Versatile for Any Season. Fresh cherries are glorious in the summer, but frozen cherries work beautifully here too. It means you can have a taste of summer sunshine even on the coldest winter morning.
Ingredients & Tools
- 250 g (2 cups) all-purpose flour
- 50 g (1/2 cup) almond meal or finely ground almonds
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 480 ml (2 cups) buttermilk, well-shaken
- 2 large eggs
- 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
- 1 tsp pure almond extract
- 150 g (1 heaping cup) fresh or frozen cherries, pitted and roughly chopped
- For serving: maple syrup, extra cherries, and sliced almonds
Tools: A large mixing bowl, a medium mixing bowl, a whisk, a spatula, a large skillet or griddle, and a 1/4-cup measuring cup for pouring.
You’ll notice a couple of key players here. The buttermilk is non-negotiable for that signature tang and tender crumb, and the almond extract… well, a little goes a long way in amplifying that gorgeous nutty flavor. Don’t skip it!
Serves: 4 (makes about 12-14 pancakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pit Those Cherries Properly. If you’re using fresh cherries, a cherry pitter is a wonderful little tool, but the bottom of a sturdy bottle and a chopstick works in a pinch. Just be careful of cherry juice splatters—it can stain!
- Why Buttermilk? The acidity in buttermilk reacts with the baking soda, creating tons of tiny bubbles that give the pancakes their lift and fluffy texture. If you’re in a real pinch, you can make a soured milk substitute with 2 cups of milk and 2 tablespoons of lemon juice or vinegar, but real buttermilk is best.
- Don’t Overmix the Batter. This is the golden rule of pancake making. Lumps are your friend! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light, tender ones.
- Toasting the Almond Meal (Optional but Recommended). For an even deeper, toastier almond flavor, spread your almond meal on a baking sheet and toast it in a 175°C (350°F) oven for 5-7 minutes, until fragrant. Let it cool completely before using.
How to Make Cherry Almond Pancakes
Step 1: Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt. You want to make sure the leavening agents are evenly distributed throughout the flour—this is key for an even rise. Give it a good, thorough whisk until the mixture looks uniform in color.
Step 2: Whisk the Wet Ingredients. In the medium bowl, whisk the buttermilk, eggs, melted butter, and almond extract together. The trick is to have your melted butter slightly cooled so it doesn’t cook the eggs when you mix them. Whisk until the eggs are fully incorporated and the mixture is smooth.
Step 3: The Grand Union. Now, pour the wet ingredients into the dry ingredients. Use your spatula to gently fold them together. You’ll notice lumps—that’s exactly what you want! Stop mixing when you no longer see large streaks of dry flour. It should take only about 10-15 strokes. Honestly, a few dry spots are better than an overmixed batter.
Step 4: Fold in the Cherries. Gently scatter the chopped cherries over the top of the batter and fold them in just once or twice until they’re evenly distributed. If you’re using frozen cherries, do not thaw them first—toss them in frozen to prevent them from bleeding too much color into the batter.
Step 5: Preheat and Test Your Griddle. Place your skillet or griddle over medium heat. Let it get properly hot. To test if it’s ready, flick a few drops of water onto the surface—they should dance and evaporate quickly. Add a small pat of butter and swirl it to coat the surface.
Step 6: Cook to Golden-Brown Perfection. Using your 1/4-cup measure, pour batter onto the hot griddle. You’ll see little bubbles start to form on the surface of the pancakes after about 2-3 minutes. Wait until the bubbles pop and the edges look set before you peek underneath. When the bottom is a beautiful golden brown, it’s time to flip.
Step 7: The Flip and Second Side. Slide your spatula underneath and confidently flip each pancake. They should cook for another 1-2 minutes on the second side until they’re equally golden and cooked through. You can press the center gently—if it springs back, it’s done. Keep finished pancakes warm on a baking sheet in a low oven (about 95°C / 200°F) while you cook the rest.
Serving Suggestions
Complementary Dishes
- Crispy Smoked Bacon or Turkey Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, fluffy pancakes. It creates a truly balanced breakfast plate.
- Softly Scrambled Eggs with Chives — For a more substantial brunch, creamy eggs add a protein-packed element that complements the richness of the pancakes without overpowering their flavor.
- A Simple Mixed Green Salad with a Lemon Vinaigrette — This might sound unusual for breakfast, but for a later brunch, the bright, acidic greens can be a really refreshing palate cleanser between bites.
Drinks
- A Strong Cup of Coffee — The bitterness of a good dark roast coffee cuts through the sweetness of the maple syrup and cherries beautifully. It’s a classic for a reason.
- Hot Tea with a Hint of Vanilla — A creamy, fragrant black tea like Earl Grey or a vanilla-infused blend echoes the warm, comforting notes of the almond in the pancakes.
- Freshly Squeezed Orange Juice — The bright, citrusy acidity is like a burst of sunshine that lifts all the other flavors on the plate.
Something Sweet
- A Dusting of Icing Sugar — It looks beautiful and adds a subtle, extra layer of sweetness that feels really decadent.
- Whipped Cream or Greek Yogurt — A dollop on top adds a cool, creamy element. Greek yogurt will add a lovely tang that plays off the cherries.
- Warm Cherry Compote — If you have extra cherries, simmer them with a little sugar and lemon juice to make a quick compote to spoon over the top for an extra cherry kick.
Top Mistakes to Avoid
- Mistake: Using a blazing hot pan. If your griddle is too hot, the outside of the pancakes will burn before the inside has a chance to cook through. Medium heat is your friend—it allows for that perfect golden-brown exterior and a fluffy, cooked interior.
- Mistake: Adding the cherries too early. If you mix the cherries into the dry ingredients or with the wet ingredients, they can get crushed and turn your entire batter pink. Folding them in at the very last second ensures beautiful, distinct cherry pieces.
- Mistake: Not letting the batter rest. Letting the batter sit for 5-10 minutes after mixing allows the flour to fully hydrate and the gluten to relax, which results in a more tender pancake. It’s a small step with a big payoff.
Expert Tips
- Tip: Keep your pancakes warm and crisp. Place cooked pancakes in a single layer on a wire rack set over a baking sheet in a low oven. This prevents the bottom from getting steamy and soft, keeping the entire pancake perfect until serving.
- Tip: Make a “test” pancake first. Cook one small pancake first to check your heat level and taste for seasoning. This is your chance to adjust the batter—maybe it needs a pinch more salt?—before committing to the whole batch.
- Tip: For extra almond crunch, add a sprinkle. Right after you pour the batter onto the griddle, sprinkle a few sliced almonds onto the uncooked top. They’ll toast as the pancake cooks, adding incredible texture and visual appeal.
- Tip: Freeze leftovers for a quick breakfast. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster or oven for a fast, homemade breakfast on busy mornings.
FAQs
Can I make the batter the night before?
I wouldn’t recommend it, honestly. The baking powder and soda will lose their oomph overnight, resulting in flat pancakes. A better plan is to mix the dry ingredients and wet ingredients in separate bowls the night before. In the morning, just combine them and cook. It takes only a minute and makes all the difference for fluffiness.
My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of old leavening agents (check your baking powder’s expiration date!) or overmixing the batter. Another common culprit is not having your pan hot enough before you start—the initial burst of heat is crucial for the rise. Make sure your baking powder is fresh and your griddle is properly preheated.
Can I use almond flour instead of almond meal?
Yes, but there’s a slight difference. Almond flour is typically more finely ground and blanched (skins removed), while almond meal is coarser and includes the skins. Almond flour will give you a slightly more delicate texture, but both work wonderfully here. Just don’t use almond extract instead—that’s a liquid and would throw off the batter consistency!
What’s the best way to prevent the cherries from sinking?
Tossing the chopped cherries in a tablespoon of the dry flour mixture before folding them into the batter helps a lot! The light coating of flour helps suspend them in the batter so they don’t all sink to the bottom of your pancake.
Can I make these pancakes vegan?
You can certainly try! For a vegan version, use a plant-based milk mixed with 2 tbsp of lemon juice as your “buttermilk.” Substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a neutral oil or vegan butter. The texture will be a bit denser but still delicious.
Cherry Almond Pancakes
Whip up the fluffiest Cherry Almond Pancakes! This easy recipe combines juicy cherries & toasty almonds for a weekend brunch that feels fancy but is simple to make.
Ingredients
Ingredients
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250 g all-purpose flour ((2 cups))
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50 g almond meal or finely ground almonds ((1/2 cup))
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2 tbsp granulated sugar
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2 tsp baking powder
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0.5 tsp baking soda
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0.5 tsp fine sea salt
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480 ml buttermilk ((2 cups), well-shaken)
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2 large eggs
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3 tbsp unsalted butter (melted and slightly cooled, plus more for cooking)
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1 tsp pure almond extract
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150 g fresh or frozen cherries ((1 heaping cup), pitted and roughly chopped)
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maple syrup (for serving)
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extra cherries (for serving)
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sliced almonds (for serving)
Instructions
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Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt. You want to make sure the leavening agents are evenly distributed throughout the flour—this is key for an even rise. Give it a good, thorough whisk until the mixture looks uniform in color.01
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Whisk the Wet Ingredients. In the medium bowl, whisk the buttermilk, eggs, melted butter, and almond extract together. The trick is to have your melted butter slightly cooled so it doesn't cook the eggs when you mix them. Whisk until the eggs are fully incorporated and the mixture is smooth.02
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The Grand Union. Now, pour the wet ingredients into the dry ingredients. Use your spatula to gently fold them together. You'll notice lumps—that's exactly what you want! Stop mixing when you no longer see large streaks of dry flour. It should take only about 10-15 strokes. Honestly, a few dry spots are better than an overmixed batter.03
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Fold in the Cherries. Gently scatter the chopped cherries over the top of the batter and fold them in just once or twice until they're evenly distributed. If you're using frozen cherries, do not thaw them first—toss them in frozen to prevent them from bleeding too much color into the batter.04
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Preheat and Test Your Griddle. Place your skillet or griddle over medium heat. Let it get properly hot. To test if it's ready, flick a few drops of water onto the surface—they should dance and evaporate quickly. Add a small pat of butter and swirl it to coat the surface.05
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Cook to Golden-Brown Perfection. Using your 1/4-cup measure, pour batter onto the hot griddle. You'll see little bubbles start to form on the surface of the pancakes after about 2-3 minutes. Wait until the bubbles pop and the edges look set before you peek underneath. When the bottom is a beautiful golden brown, it's time to flip.06
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The Flip and Second Side. Slide your spatula underneath and confidently flip each pancake. They should cook for another 1-2 minutes on the second side until they're equally golden and cooked through. You can press the center gently—if it springs back, it's done. Keep finished pancakes warm on a baking sheet in a low oven (about 95°C / 200°F) while you cook the rest.07
