Cherry Puffy Pancakes Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 01/10/22
Cherry Puffy Pancakes

Molly Watson
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
225 Calories
6g Fat
36g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 225
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 102mg 34%
Sodium 178mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 7g
Vitamin C 2mg 10%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A big puffy pancake (also known as a Dutch baby) was always a treat growing up. When cherries are coming into the house fast and furious during cherry season, we've been known to throw a handful into the puffy pancake batter. It's a bit like a clafoutis, but with crispier bits and edges.

Fairly easy to make, the ingredients are combined and cherries placed on top, then put into an oven-safe frying pan or cast-iron skillet, and baked in the oven. The pancake puffs up and the edges curl for a delightful and tasty dish. 

Delicious for breakfast garnished with confectioners' sugar or you can drizzle some cherry or chocolate syrup on top. These cherry pancakes are also good to enjoy as a dessert, topping them with some whipped cream or homemade vanilla ice cream. Put a cherry on top for a finishing touch.  

Use any type of cherry you like, although it's a case where sweet works better than sour, in our humble opinion.

Ingredients

  • 1/4 pound cherries

  • 2 large eggs

  • 1/3 cup milk

  • 1/3 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2 teaspoons sugar

  • 1 tablespoon unsalted butter

  • Confectioners' sugar, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Pit the cherries, pulling them into large pieces as you do so.

  3. In a medium bowl, beat the eggs and milk together.

  4. In another medium bowl, combine the flour, sugar, and salt.

  5. Put the butter in a 10-inch frying pan and put it in the oven to melt. Remove from the oven and set aside.

  6. Add the wet ingredients to the dry ones and beat to combine. Add cherries.

  7. Pour batter into the hot, buttered pan and bake for 20 minutes. Turn down oven temperature to 350 F and continue baking until pancake is puffed and well browned, about 15 minutes.

Tips on Cherries

  • Black cherries offer a very sweet and fruit flavor, and is one of our favorites to use in this recipe.
  • You can use rainier or bing cherries for a slightly less sweet more delicate taste than the black cherries.

Recipe Variation

Change it up and add some blueberries in with the cherries. Or try other fruits such as chopped up apples.

How to Store and Freeze

These pancakes are best eaten right after they have been baked. If there are any leftovers, you can store and reheat them, although they will not taste quite the same as when fresh.

  • To store leftover cherry baked pancakes, you can keep them in an airtight container in the fridge for three to four days. 
  • To reheat: they can be reheated in a toaster oven, oven, or microwave, being careful to only heat until they're warm.