Puffed Cherry Pancake

Puffed Cherry Pancake

9 Reviews
From the EatingWell Kitchen

This puffed cherry pancake is similar to an Apfelpfannkuchen—a puffy German pancake full of apples. Dust it with confectioners' sugar or drizzle with maple syrup for a special breakfast treat.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon plus 1 tablespoon unsalted butter, divided
  • ½ cup low-fat milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole-wheat pastry flour (see Tips) or all-purpose flour
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon salt
  • Pinch of ground cinnamon
  • 2 cups halved pitted sweet or sour cherries, fresh or frozen (thawed, drained; see Tips)
  • ¼ cup sliced almonds
  • Confectioners' sugar for garnish


  • Active

  • Ready In

  1. Preheat oven to 450°F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.
  2. Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.
  3. Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.
  4. Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners' sugar, if desired.
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.

Nutrition information

  • Per serving: 252 calories; 11 g fat(4 g sat); 4 g fiber; 30 g carbohydrates; 9 g protein; 25 mcg folate; 151 mg cholesterol; 15 g sugars; 3 g added sugars; 430 IU vitamin A; 5 mg vitamin C; 86 mg calcium; 1 mg iron; 140 mg sodium; 314 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 fruit, ½ medium fat meat, 1½ fat

Reviews 9

February 08, 2015
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By: EatingWell User
Easy to make, fun to eat I halved the recipe and used a pinch of salt (i.e. 1/16 teaspoon) but I wish I had used more. Otherwise very tasty! Pros: Easy, great texture, easy to use different kinds of fruit and nuts Cons: Recipe could use more salt
June 29, 2014
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By: EatingWell User
I used the whole wheat flour, 1 teaspoon of baking powder. The pancake turned out great. I used cranberries in place of cherries, and added sugar, and used almond flavoring vs vanilla, to compliment the almond nuts.
July 15, 2012
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By: EatingWell User
Good stuff! Single dad new to cooking and I find it amusing that almost every recipe calls for either baking soda or baking powder ... except the one thats baked. I may try a teaspoon of powder next time to get a little mor puff. Are adjustments ever needed when cutting a recipe in half? Pros: Nice alternative to pancakes. Cons: A little more puff would be nice but still good as is.
July 07, 2012
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By: EatingWell User
Great with Raspberries We substituted raspberries for the cherries and omitted the cinnamon. It was delicious!
June 28, 2012
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By: EatingWell User
Special weekend breakfast Pitting all those cherries took a while, but the result was worth it. Can't understand why the pancake didn't puff up for some reviewers--it's been foolproof for me. Pros: Easy and tasty Cons: Pitting the cherries!
May 30, 2012
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By: EatingWell User
I thought it was very eggy, tasted more like an egg dish and not a pancake. It did not puff at all. Not a keeper in my house.
May 26, 2012
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By: volnay
Delicious. It is a real treat when I make this breakfast for my family.
May 15, 2012
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By: EatingWell User
Very Yummy Mine puffed just fine in the oven, but fell a bit when cooling. I think that's what it's supposed to do though. I used regular whole wheat flour and it came out delicious.
May 05, 2012
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By: EatingWell User
not sure! Mine did not puff up at all...is there supposed to be baking powder or baking soda in this recipe? Pros: Tastes good, love the fruit and protein Cons: Didn't puff up at all
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