Almond Pancakes with Sour Cherry Syrup

From the kitchen of Carly

Nutty pancakes with whole-wheat oats and a hit of almond, topped with a tart-sweet syrup of sour cherries simmered with cinnamon and maple. Tender, substantial, and the kind of breakfast that actually keeps you full.

Almond Pancakes with Sour Cherry Syrup

Whole grains and oats make these pancakes sturdy enough to hold the weight of sour cherry syrup without falling apart. The almond extract is quiet, letting the toasted almonds and tart-sweet cherries take the lead. Skip the almond extract if you don't have it, but don't skip the almonds, which add a real texture contrast that matters here.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/2 cupdried sweetened sour cherries
  • 1cinnamon stick
  • 1/2 cupmaple syrup
  • 1 1/2 cupall-purpose flour
  • 1/4 cupwhole-wheat pastry flour
  • 1/4 cupquick-cooking oats
  • 2 tspbaking soda
  • 1 tspkosher salt
  • 2eggs, beaten
  • 2 cuplowfat buttermilk
  • 1/4 tspalmond extract
  • 1Oil or butter, for greasing pan
  • 1/2 cupsliced almonds, divided
  • 1/2 cupnonfat plain Greek yogurt

Instructions

  1. Combine the cherries, 1/2 cup water, and cinnamon stick in a small saucepan and bring to a boil over high heat, then drop the heat and simmer for 5 minutes. Stir in the maple syrup and set aside to cool. Meanwhile, whisk both flours, the oats, baking soda, and salt together in a large bowl. In a separate bowl, whisk the eggs and buttermilk with the almond extract if using, then pour the wet mixture into the dry and stir until just combined, a few lumps are fine. Set a large nonstick pan over medium heat and brush it with oil. Pour a scant 1/4 cup of batter per pancake into the pan and scatter 1 1/2 teaspoons of sliced almonds over each one. Cook, flipping once, until golden brown on both sides, about 2 minutes per side. Work through the remaining batter the same way. Plate the pancakes, spoon the cherry syrup over the top, and finish with a dollop of Greek yogurt if you like.

Tips from the kitchen

  • Toast your almonds lightly in a dry pan first if they're raw, then sprinkle them right into the batter as it hits the griddle so they anchor into the pancake instead of sliding off.
  • Don't overmix the batter. Lumpy is good. Overmixed pancakes turn dense and rubbery because you're developing gluten when you should be staying out of the way.
  • Cook over medium heat, not medium-high. These pancakes are thick and studded with nuts, so they need time for the center to cook through before the edges burn.

Variations

  • Skip the cherry syrup and serve with honey and a soft poached egg instead for a savory lean.
  • Swap dried sour cherries for dried apricots, add a pinch of cardamom to the syrup, and use hazelnut extract instead of almond for a completely different mood.
  • Make a pistachio version by using pistachios instead of almonds and swapping almond extract for a few drops of rose water in the syrup.

Make ahead and storage

Stack leftovers flat with parchment between layers, wrap tightly, and refrigerate up to 3 days. Reheat briefly in a toaster oven or on a skillet over low heat so the centers warm without the edges hardening.