There’s something undeniably comforting about pancakes, especially when they come adorned with the sweetness of cherries and the warmth of vanilla. The recipe I’m sharing today combines the wholesome goodness of whole wheat pastry flour with the delightful flavors of cherry and vanilla bean, creating a breakfast that is both nourishing and indulgent. Perfect for lazy weekends or a special brunch, these Whole Wheat Cherry Vanilla Bean Pancakes are sure to impress your family and friends.

What Makes This Recipe Special

These Whole Wheat Cherry Vanilla Bean Pancakes stand out not only for their delicious taste but also for their nutritional benefits. Whole wheat pastry flour gives these pancakes a heartier texture while adding fiber and nutrients compared to regular all-purpose flour. The addition of frozen cherries lends a burst of fruity flavor, and the vanilla bean elevates the pancakes to a new level of indulgence. Together, they create a dish that feels special yet is simple enough for any day of the week.

What You’ll Need

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 ½ tablespoons sugar
½ teaspoon salt
2 eggs, well beaten
1 ¾ cups milk
1 ½ teaspoons vanilla extract
Contents of ½ vanilla bean
¼ teaspoon cinnamon
2 cups frozen cherries
1 heaping cup of powdered sugar
1 ½ teaspoons vanilla extract for the glaze
¼ cup heavy cream
2 ½ tablespoons milk for the glaze
Contents of ½ vanilla bean for the glaze

Gear Checklist

Mixing bowls: For combining dry and wet ingredients.
Whisk: To ensure everything is well mixed.
Griddle or non-stick skillet: For cooking the pancakes evenly.
Spatula: To flip the pancakes with ease.
Measuring cups and spoons: Essential for accuracy.

The Method for Whole Wheat Cherry Vanilla Bean Pancakes.

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, sugar, salt, and cinnamon. This will ensure that all the dry ingredients are evenly dispersed.

Step 2: Mix Wet Ingredients

In another bowl, combine the beaten eggs, milk, vanilla extract, and the contents of the vanilla bean. Whisk until well blended.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Gently fold the mixture until just combined; be careful not to overmix. The batter should be slightly lumpy.

Step 4: Fold in the Cherries

Gently fold in the frozen cherries. This will add a delightful fruity flavor to each pancake.

Step 5: Heat the Griddle

Preheat your griddle or skillet over medium heat. Lightly grease with oil or butter to prevent sticking.

Step 6: Cook the Pancakes

Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side until golden brown.

Step 7: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, heavy cream, milk, vanilla extract, and the contents of the vanilla bean until smooth and creamy.

Step 8: Serve and Enjoy

Stack the pancakes on a plate and drizzle with the vanilla bean glaze. Enjoy immediately while warm and fluffy!

Better Choices & Swaps

Swap out heavy cream for coconut cream for a dairy-free glaze.
Use maple syrup instead of sugar for a natural sweetener.
Replace frozen cherries with fresh berries for a different flavor profile.
Use almond milk instead of regular milk for a nutty flavor.

Recipe Notes & Chef’s Commentary

For the best results, allow the batter to rest for about 5-10 minutes before cooking. This helps the pancakes become fluffier.
If you prefer thicker pancakes, reduce the amount of milk slightly.
Feel free to add nuts or seeds for an extra crunch!
These pancakes freeze beautifully! Just reheat them in the toaster or microwave for a quick breakfast.

Save for Later: Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. When ready to eat, simply reheat from frozen.

Your Questions, Answered

Can I use regular whole wheat flour instead of whole wheat pastry flour?

Yes, but the texture may be denser. Whole wheat pastry flour is milled finer and is better suited for pancakes.

How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface and the edges appearing set. This usually takes about 2-3 minutes on medium heat.

Can I make the batter ahead of time?

While it’s best to use the batter fresh, you can refrigerate it for a few hours. Just give it a gentle stir before cooking.

What can I serve with these pancakes?

These pancakes pair beautifully with maple syrup, fresh fruit, or a dollop of yogurt. You could also add a sprinkle of chopped nuts for added texture.

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Next Steps

As you dive into making these Whole Wheat Cherry Vanilla Bean Pancakes, remember that cooking should be a joyful experience. Don’t be afraid to experiment with flavors and ingredients. Perhaps add a pinch of nutmeg or a handful of pecans next time? The possibilities are endless! Enjoy the process and savor each bite of your delicious creation. Happy cooking!