Cherry Pancakes Germany
Experience the perfect blend of German-inspired comfort and fruity indulgence with these Cherry Pancakes! Fluffy, golden pancakes are elevated with bursts of juicy cherries folded right into the batter, creating a delightful twist on the classic breakfast favorite. Made with simple pantry staples like all-purpose flour, eggs, and milk, these pancakes are quick and easy, with only 10 minutes of prep time. Gently sweetened and finished with a dusting of powdered sugar, they’re perfect for showcasing the natural tartness and sweetness of fresh or jarred cherries. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup for a deliciously satisfying start to your day. Whether you're embracing German flavors or just craving a fruity breakfast, these cherry pancakes are sure to impress the whole family. Ideal for brunch spreads or cozy mornings at home!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 250 milliliters milk
- 2 large eggs
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 150 grams fresh or jarred pitted cherries
- 2 tablespoons neutral oil or butter (for cooking)
- 2 tablespoons powdered sugar (for garnish)
Instructions
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just incorporated. Be careful not to overmix; a few lumps are fine.
Fold in the cherries gently to distribute them evenly throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or a small amount of butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Keep the finished pancakes warm by placing them on a plate covered with foil or in a low oven (around 90°C/200°F) as you cook the rest.
Serve the cherry pancakes warm, dusted with powdered sugar. Optionally, pair with whipped cream or a drizzle of maple syrup for extra indulgence.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 73.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 432 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
