Nothing says “weekend” like homemade fluffy and light buttermilk pancakes with cherry syrup for breakfast! Easy to whip up with most ingredients on hand.
Happy Friday friends! We made it through another week. That means tomorrow is pajama breakfast. Yes? There’s no doubt I love Saturdays because that’s the only day out of the whole week where we can have breakfast together with the family. We normally sleep in a little longer (if the kiddos let us), stay in our pj’s as long as we can, and eat fluffy buttermilk pancakes. These pancakes just happen to be our families favorite recipe. So so easy to whip up with most ingredients on hand. I think that’s why I love this recipe so much.
As you guys know we have sacred “crepe saturdays” but with summer packed weekends, these have become our go to since crepes take a little longer to make. So so easy, quick, and so fluffy and light! You really can’t go wrong here. Especially when you’re serving these with homemade cherry syrup…it’s such a delicious change from the maple syrup.
All you need is frozen cherries, sugar, and tablespoon of water. Simmer for about 15-20 minutes and you have yourself a homemade pancake syrup. Use fresh cherries in place of frozen, if you like.
We love these topped with little bit of butter, syrup, and sprinkle of powdered sugar. They also taste amazing with sour cream…it’s totally a russian thing and you should try it 🙂
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My munchkin chowing down ♥♥♥
- 1½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
- 1 Tbsp. granulated sugar
- 1½ cups buttermilk
- 1 egg
- 3 Tbsp. unsalted butter, melted
- cooking spray or butter, to cook the pancakes
- 12 oz. bag frozen cherries*
- ⅓ cup granulated sugar
- 1 Tbsp. water
- Begin by preparing the Cherry Syrup. In a small saucepan, bring cherries, sugar, and water to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 15-20 minutes or until the cherries cook down and the mixture begins to slightly resemble syrup like consistency. It will further thicken as it cools.
- For the pancakes, in a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, whisk together the buttermilk, egg, and butter. Add the wet ingredients to the flour mixture and whisk just until combined. Batter will be on the thick side. Don't worry about a few lumps. It should have small to medium lumps.
- Heat a large non-stick skillet over medium heat. Coat the pan with cooking spray or butter and when hot, spoon batter by 2 tablespoons for each pancake. You should be able to fit 3-4 pancakes in a large skillet.
- Cook for about 2 minutes per side or until golden brown. Reduce heat if pancakes begin to brown too quickly. Usually, first batch will require higher heat than subsequent batches.
- Remove to a platter and repeat with the remaining batter.
- Serve warm with Cherry Syrup. Yields approx 15 pancakes.