These healthy cherry pancakes are fluffy, flavorful, and slightly addictive. Made with oats, Greek yogurt, and honey, they come together in about 10 minutes for a quick, nourishing breakfast you can also take on the go.
A few weeks ago my sister made strawberry pancakes and invited me over. They stuck in my mind—I even wrote a silly little poem about them. The point is: when a pancake recipe makes an impression, you make it again. I wanted those strawberry pancakes every morning, but I only had two bags of cherries at home, so I adapted the idea and created cherry pancakes instead.
These may be the first cherry recipe on the blog, and I really love cherries. I usually eat them plain because their fresh flavor is perfect on its own. They’re also very healthy, rich in polyphenols with antioxidant and anti-inflammatory properties.
Cherries do have one drawback: pits. Unlike berries that you can pop by the handful, cherries need pitting before eating or cooking. Once pitted, though, they’re safe and delicious—just slice them in halves and use as directed below.
How To Make Cherry Pancakes
These pancakes follow the oatmeal base I often use, but with Greek yogurt added to give the batter extra fluff and tenderness. The method is simple and fast—perfect for weekday mornings.
- Pit the cherries. Remove the pits with a cherry pitter, a small plunger tool, or push a straw through while twisting to eject the pip. Halve the cherries and set aside. You only need about 10–15 cherries for this batch.
- Make the batter. Whisk the egg, yogurt, and honey until smooth. Stir in ground oats, baking soda, and vanilla until you have a thick but pourable batter. You can also blend everything in a food processor or use a hand blender for convenience.
- Cook the pancakes. Heat coconut oil in a non-stick skillet over medium heat. Spoon small rounds of batter onto the pan. Top each pancake with halved cherries while the bottom sets. When the edges look cooked, flip and cook until golden on the cherry side.
- Serve. Transfer cooked pancakes to a plate and enjoy as-is or with your preferred toppings. They’re delicious plain or with a drizzle of extra honey or yogurt.
Ingredients (Yield: 7–8 small pancakes)
- 1 egg
- 1 1/2 tbsp Greek yogurt
- 1/2 cup ground oats
- 1 tbsp honey
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1/3 cup cherries, pitted and halved
- 1 tbsp coconut oil (for frying)
Instructions
- Whisk the egg, yogurt, and honey until well combined.
- Mix in the ground oats.
- Add baking soda and vanilla. Stir to form a thick yet fluid batter.
- Optionally blend all ingredients in a food processor or with a hand blender.
- Heat coconut oil in a non-stick pan over medium-high heat, then reduce to medium. Pour small pancakes onto the pan.
- Top each pancake with halved cherries while cooking.
- When edges are set, flip and cook until golden. Transfer to a plate and serve.
Breakfast On The Go?
Yes—these pancakes travel well for short trips. Let them cool slightly, then place them in an airtight container or zip-top bag and secure them inside your bag. Cooling first helps them hold their shape and prevents sogginess.
These cherry oatmeal pancakes are a quick, nutritious option for busy mornings. With simple ingredients and minimal prep, they’re an easy way to enjoy fresh fruit and hearty oats in a light, fluffy pancake.
Healthy Cherry Pancakes
Healthy cherry pancakes made with oats, Greek yogurt and vanilla. These fluffy oatmeal pancakes are a nourishing, easy breakfast you can enjoy at home or on the go.
5 minutes
5 minutes
10 minutes
Ingredients
- 1 egg
- 1 1/2 tbsp yogurt
- 1/2 cup ground oats
- 1 Tbsp honey
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1/3 cup cherries, pitted, halved
- 1 Tbsp coconut oil (for frying)
Instructions
- Whisk the egg, yogurt and honey until well combined.
- Mix in the ground oats.
- Add the baking soda and the vanilla. Mix until you have a thick, yet fluid batter.
- You can put everything in a food processor or use a hand blender to make the batter.
- Heat coconut oil in a non-stick pan at medium-high heat. Reduce to medium and pour small pancakes.
- While cooking, top each pancake with the cherries.
- When the pancake edges are done, flip. Cook until golden brown then transfer to a plate.
- Enjoy as-is or with your favorite toppings.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 230
Total Fat: 11g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 94mg
Sodium: 359mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 13g
Protein: 7g
I’m enjoying clean eating and more hydrating foods lately, and I can’t wait to make these pancakes again when cherries are in season.