Pancakes are always a frugal yet delicious breakfast. Cherries are on sale right now too!
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.
- 2/3 cup water or milk
- 1 tablespoon expeller-pressed canola oil, plus more for cooking the pancakes
- 1 large egg (optional)
- 1 cup whole wheat pancake and waffle mix
- 1/4 pound cherries, pitted and cut into quarters (about 2/3 cup)
In a small bowl, whisk together water or milk, oil and egg (if using). In a larger bowl, stir liquid mixture into pancake mix (you’ll have about 1 cup batter). Stir in cherries until evenly distributed. If making a larger batch, add 2/3 cup cherries for each additional cup of batter.
Oil a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot. Working in batches, ladle 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.