Do these pancakes taste like cherries?

Yes, but they do not taste overwhelmingly of cherry. They have a subtle cherry, chocolate and vanilla flavor. If you want to give these pancakes an extra powerful cherry flavor, add in ½ to 1 tsp of cherry extract and serve them with this cherry pancake syrup .

Do I have to blend the cherries?

Yes. To get the correct proportion of wet and dry ingredients, the cherries do need to be blended. However, if you want extra cherry chunks in your pancakes you can fold in a ½ cup of cherry chunks with the chocolate chips.

Why is the batter purple?

When the cherries are blended and mixed with the rest of the batter ingredients, they will dye the batter a purplish-pink color. This is completely normal.

Cherry Pancakes - The Littlest Crumb

Description

These chocolate chip cherry pancakes are a tasty cherry breakfast recipe that can be made with fresh or frozen cherries. Serve them with maple syrup, cherry sauce or chocolate pancake sauce for a decadent brunch.

Ingredients

Scale

1 cup frozen cherries, thawed
1 cup + 2 tbsp (140g) all-purpose flour
1 tbsp (12.5g) brown sugar, packed
2 tsp baking powder
½ tsp salt
½ tsp cinnamon, ground
¼ tsp ginger, ground
1 egg
¾ cup milk
½ tbsp lemon juice
1 tsp vanilla extract
½ cup dark chocolate chips

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Instructions

Once the cherries have thawed, strain out the cherries from any extra liquid. Add the thawed cherries to a food processor and pulse until smooth. Set aside for now.
In a large mixing bowl, sift together the flour, brown sugar, baking powder, salt, cinnamon and ginger.
In a medium bowl, beat the egg, milk, lemon juice and vanilla extract together until smooth.
In two parts, add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t overmix the batter.
Fold in the chocolate chips.
Melt half a tablespoon of butter in a nonstick skillet over medium heat. Once melted, add ⅓ cup scoop of pancake batter to the pan. Cook for 2 to 3 minutes until bubbles start to form in the batter.
Flip the pancake and cook the other side for another 2 to 3 minutes until golden brown and cooked through.

Notes

Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 to 3 days. Reheat in the microwave or on a nonstick skillet.
These pancakes have a subtle cherry flavor. If you want an extra powerful cherry taste, add in ½ to 1 tsp of cherry extract and serve these pancakes with this cherry pancake syrup.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pancakes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 200
Sugar: 13.3g
Sodium: 385mg
Fat: 5.8g
Saturated Fat: 3.1g
Unsaturated Fat: 2.3g
Trans Fat: 0g
Carbohydrates: 33.3g
Fiber: 1.8g
Protein: 5.2g
Cholesterol: 34mg