Perfectly sweet and tart, these cherry almond pancakes taste like a speciality dish but can be enjoyed every day.

Pancakes with cherries and almonds, a stack of three.

Living in Michigan means an abundance of fresh bright red cherries. It’s something to look forward to every summer! 

Cherry almond pancakes are an elegant reminder of summer’s sweet harvest and can be enjoyed year-round. Like many cherry pastries, scones, and other baked goods that are enjoyed in the winter months, these cherry almond pancakes bridge summer harvest with winter classics.

About these cherry almond pancakes

Cherries and almonds go together like, well, cherries and almonds! 

Cherries cook up both sweet and tart, and the smooth almond flavor mingles with the vanilla to make these homemade pancakes extra special.

Cherry almond pancakes are thick and fluffy and can be enjoyed with a variety of toppings. 

Cherries and whipped crema on top of a stack of pancakes, being drizzled with syrup.

If you like your pancakes on the sweeter side, you’ll love cherry almond pancakes with powdered sugar and a creamy vanilla sauce, or you can drive the almond flavor home with candied almond butter.

If you want to keep the profile both sweet and tart, try this amazing easy lemon glaze.

If you lean to the less-sweet side, add a dollop of mascarpone and top with extra sliced almonds for a nutty crunch and texture that will definitely keep everyone reaching for more.

Cherry almond pancakes are always a crowd-pleaser, and if you like to eat good food (who doesn’t?), you’ll definitely want this recipe in your regular rotation.

Syrup being poured on a tall stack of pancakes topped with cherry pie filling.

What you need

  • Dry ingredients: All-purpose flour, sugar, baking powder, salt 
  • Wet ingredients: Almond milk, eggs, vegetable oil, vanilla extract, almond extract
  • Add ins: Pitted and chopped tart cherries, sliced almonds

Tip: Don’t have almond milk? Feel free to substitute another type of milk.

Ingredients needed for recipe.

How to make it

In a large bowl, mix together flour, sugar, baking powder, and salt. Add cherries, toss to coat.

Cherries mixed with dry ingredients.

In a large liquid measuring cup, measure out almond milk. Add eggs, oil, and extracts. Whisk until blended.

Wet ingredients in a stainless steel mixing bowl.

Add wet ingredients to the bowl with dry ingredients, and mix just until combined. Allow batter to rest 10 minutes.

Pancake batter in a stainless steel mixing bowl.

Cook over medium heat and sprinkle sliced almonds evenly on pancakes.

Pancakes on a black griddle, sprinkled with almonds.

Flip, and continue to cook until cooked through.

Cooked pancakes on a black griddle.

How to make these pancakes your own

  • If you don’t have almonds on hand, these pancakes taste great with chopped walnuts.
  • For the chocolate lovers out there, try adding a few chocolate chips or white chocolate chips into each pancake. You can sprinkle them on the pancake once it’s on the griddle before you flip it. Chocolate cherry almond pancakes? Yes, please! Or, top with chocolate syrup!
  • For more protein in every bite, you can swap the all purpose flour for almond flour. You can also use buckwheat or whole wheat flour.
  • If you’re looking for a really decadent cherry dish, top your pancakes with a spoonful of warm cherry pie filling. But don’t say we didn’t warn you: it’s addictively good!

Storage Suggestions

Store leftover pancakes in the refrigerator for up to three days. Pancakes can be frozen for up to a month.

Reheating Tips

Reheat on the stovetop in a skillet over low heat, or in the microwave in 30 second intervals until warm.

Pieces of pancake on a fork, with cherries.

More fruity pancake recipes

Cherry almond pancakes with a cut out to show texture.

Get the Recipe: Cherry Almond Pancakes

Perfectly sweet and tart, these cherry almond pancakes taste like a speciality dish but can be enjoyed every day.
5 from 1 vote

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup pitted and chopped tart cherries
  • cups almond milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • ½ cup sliced almonds
  • Oil or butter for frying, if necessary
  • Optional toppings: cherry pie filling, maple syrup, fresh cherries, whipped cream

Instructions

  • In a large bowl, mix together flour, sugar, baking powder, and salt. Add cherries, toss to coat.
  • In a large liquid measuring cup, measure out almond milk. Add eggs, oil, and extracts. Whisk, or beat with fork, until ingredients are well-blended.
  • Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
  • Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
  • Pour batter by ¼ cupfuls onto the griddle. Sprinkle sliced almonds evenly on pancakes. When tops of pancakes bubble, and edges are dry, about 3-4 minutes, flip pancakes and cook until golden brown, about 3-4 minutes. Cooking time depends on how hot your griddle is.
  • Serve immediately with warmed cherry pie filling, maple syrup, whipped cream, or more fresh cherries.

Notes

  • Makes 13-14 4-inch pancakes.
  • Nutrition information does not include toppings.
  • Dark sweet cherries may be substituted for the tart red cherries.
Serving: 3pancakes, Calories: 540kcal, Carbohydrates: 64g, Protein: 16g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 598mg, Potassium: 347mg, Fiber: 6g, Sugar: 10g, Vitamin A: 130IU, Vitamin C: 1mg, Calcium: 372mg, Iron: 5mg