These Cherry Bakewell pancakes bring a little café-style fun to your family’s breakfast table—without the fuss. Light, fluffy, and bursting with almond and cherry flavour, they’re perfect for a weekend treat or batch-freezing for quick midweek snacks. Kids love dipping them into yoghurt, and grown-ups might not stop at one either.
Prep time: 10 mins
Cook time: 15 mins
Makes: 20 pancakes
Allergy-friendly: Gluten-free, egg-free, dairy-free, vegetarian and vegan adaptable
Ingredients:
- 175g frozen sweet dark cherries, quartered
- 300g self-raising flour*
- 100g ground almonds
- 1 tsp baking powder*
- 2 tsp almond extract
- 3 medium eggs*
- 300ml milk*
- 1 tbsp sunflower oil
- 40g flaked almonds
*Swap ingredients as needed for vegan/dairy-free/egg-free options.
Method:
- Defrost the cherries in the microwave (90 secs) or at room temp (30–40 mins).
- In a bowl, mix flour, ground almonds and baking powder. Add almond extract, eggs and milk. Whisk until smooth. Drain any liquid from cherries and gently stir them in. Rest batter for 3 mins.
- Heat a non-stick pan with a drizzle of oil. Add heaped tablespoons of batter. Sprinkle flaked almonds on top and cook 1–2 mins until set. Flip and cook another minute.
- Serve with yoghurt and fruit. For under-1s, finely chop or skip the flaked almonds.
Tips:
- Love your leftovers: Freeze pancakes for up to 3 months with baking paper between layers. Defrost in the fridge, microwave in 30-sec bursts, or toast from frozen.
- For littlies: Cut pancakes into strips and serve with dip-friendly sides like yoghurt or soft fruit.
