Cherry Pancakes, made with a buttermilk batter. I love making these when fresh cherries are at the peak of their season, around June/July. Use frozen cherries to serve these as a Valentine’s Day breakfast treat. Double the batch and freeze!
Pit, de-stem, and chop the cherries. Set aside.
Melt butter and whisk together with egg until combined. Add buttermilk.
In a separate bowl, whisk together flour, sugar, salt and baking powder. Gradually mix in dry ingredients into egg mixture. Whisk until combined.
Gently fold in cherries.
Preheat griddle over medium heat and spray with non stick cooking spray. Ladle about 2 tablespoons of batter onto griddle and let heat 3 to 4 minutes, or until bubbles appear on surface. Flip pancakes over and heat another 3 minutes on other side, or until golden brown. Repeat until all batter is used up. Serve warm with syrup and extra cherries.