Whole Wheat Cherry Vanilla Bean Pancakes.
Start your day with these fluffy Whole Wheat Cherry Vanilla Bean Pancakes, bursting with flavor and topped with a delicious cherry glaze!
Servings: 4 servings
Ingredients
For the Pancakes:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1.5 tablespoons sugar
- 0.5 teaspoon salt
- 2 large eggs well beaten
- 1.75 cups milk
- 1.5 teaspoons vanilla extract
- 0.5 vanilla bean Contents of
- 0.25 teaspoon cinnamon
- 2 cups frozen cherries
For the Cherry Glaze:
- 1 heaping cup powdered sugar
- 1.5 teaspoons vanilla extract
- 0.25 cups heavy cream
- 2.5 tablespoons milk to thin out the glaze if needed
- 0.5 vanilla bean Contents of for the glaze
Instructions
Instructions:
- In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, sugar, salt, and cinnamon.
- In another bowl, combine the beaten eggs, milk, vanilla extract, and the contents of half a vanilla bean. Stir well to combine.
- Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined.
- Gently fold in the frozen cherries into the pancake batter.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown.
- In a small saucepan, combine the frozen cherries, powdered sugar, heavy cream, milk, and the contents of half a vanilla bean. Cook over medium heat until thickened, about 5-7 minutes.
- Stack the pancakes on plates, drizzle with the warm cherry glaze, and enjoy!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Small Saucepan
Notes
- Store leftover pancakes in an airtight container in the fridge for up to three days.
- For meal prep, make a double batch of the batter and store half in the refrigerator.
- Fresh cherries can be used instead of frozen; just pit and chop them first.