Preheat an electric griddle to 375ºF or a nonstick frying pan over medium low heat.
Whisk together the melted butter and the eggs. Then whisk in the water, buttermilk, and vanilla & almond extracts.
Add the flour, sugar, baking powder, and salt then whisk until the flour is incorporated. Set aside for 5 minutes.
Place about a ¼ cup of batter on the preheated griddle or frying pan.
Cook the first side for about 3-4 minutes then flip and cook about 1-2 minutes on the second side.
Open the can of cherry pie filling and empty into a pot. Heat on medium low heat until warm. Remove from the heat and stir in the almond extract.
Serve each pancake topped with about 2 tablespoons of cherry pie filling.
Makes about 20 pancakes.
These cherry pie pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Place the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep them from sticking together. Store the cherry pie filling separately.
To reheat, place the pancakes in the microwave a few seconds at a time until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. The cherry pie filling can be warmed up in the microwave or on the stovetop. To reheat your pancakes from frozen, simply add a few more minutes to the cooking time.