Cherry Pie Pancakes |Cooking With Amanda

For me, nothing sets the tone for a relaxing day like a good stack of pancakes. In our house we do pancakes on Sunday mornings pretty often, so even when I whip up a quick batch with my homemade fluffy pancake mix on a school day, pancakes trick my brain into thinking this just might be a long leisurely day of book reading, dog walking, and afternoon coffee drinking (even though most of my Sundays are filled with yard work, laundry, and grocery shopping).

My kiddos are all about a stack of pancakes, but sometimes they are skeptical of the goodies I stuff inside. One is confused about the world and thinks he doesn't like blueberries. The other would rather I left off the pecans. But neither one of my guys argued with me about cherry pie pancakes.

Let's talk about this for a second - cherry pie filling, in pancakes. What took me so long to think of it?! You can use pretty much any pie filling you'd like. I bet homemade apple pie filling would be fantastic. These are "Let's celebrate Sunday" kinda pancakes. We all need a recipe like that in our repertoire. Trust me.

These pancakes are so super fluffy and have a delicious hint of almond. The cherry pie filling folded into the batter is a super simple way to dress up an already delicious recipe fast! I love excuses to add dessert to my breakfast, don't you? Every bite is full of cherry pie bliss, guys.

I topped mine with whipped cream and more pie filling, because duh, pie. You can absolutely slather these in syrup too, if you'd like.

If you'd like another excuse to have pie for breakfast, you could try these apple pie breakfast cookies. And if dessert-inspired pancakes are your thing, these banana bread pancakes look terrific!

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Cherry Pie Pancakes Recipe

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Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk, see note
1/3 cup oil
1 egg
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3/4 cup cherry pie filling
butter, for the griddle or skillet

For Serving:

whipped cream
cherry pie filling
pure maple syrup

Directions

Heat a nonstick skillet or pancake griddle over medium high heat (a griddle set to about 375°F is perfect).
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Make a little well in the center of the dry ingredients. Pour in the buttermilk, oil, egg, vanilla, and almond extract. Stir until just combined.
Fold in the cherry pie filling.
Butter the hot cooking surface. Pour the pancake batter onto the cooking surface about 1/4 cup at a time. When the surface bubbles, flip and cook on the second side for another minute or two.
Serve the pancakes with more cherry pie filling on top, plus whipped cream and syrup.