It’s about time for some summer pancakes.
You all know about my love for all things breakfast and brunch, so you had to have an idea that something like this giant stack of Sweet Cherry Buckwheat Pancakes might be on the way. I mean, with all the summer berries and produce?? YES, it just had to happen!
Also, you guyyyssss, HAPPY FREAKING FRIDAY!
I have to say, I am so ready for the weekend. It’s been a long, busy, tiring… but awesome week! Three pretty big photos shoots took place that all went really well. I am excited to share each with you guys…one you will find all about next week. HINT: it’s all about summer entertaining! The rest are going to be a bit of a longer wait, but promise when I do finally get to share them with you, it’ll be so fun, and worth the wait. So basically I’m just building up the anticipation here.
Anyway, the point is, I’m pretty happy it’s Friday.
I have zero plans, other than cooking, which I am excited to dive into. OH, and I am determined to get in a snapchat recipe either today or tomorrow so stay tuned (username: hbharvest).
OH OH! And obviously I’m making batch after batch of these pancakes, because clearly they’re what summer breakfasts are all about.
Here’s the deal. I’m a freak for cherries, so creating a cherry pancake was a must for me.
For some reason the sound of cherries, bourbon and bacon really sounded super appealing to me so I just went for it. Ummmm, yes, it’s an amazing combo and one that I am SOO glad I tried. The pancakes are actually buckwheat pancakes, which I think goes really nicely with the sweet cherries and savory bacon. Not sure why, but it just really, REALLY works.
That said, if you’re not a fan of buckwheat, or simply don’t have buckwheat flour on hand, you can sub in whole wheat flour or just more all-purpose flour. Either way…as long as you have cherries, bacon, and maple…these pancakes are going to be EPIC.
OK, and I guess if you don’t eat bacon it can definitely be omitted, but I do have to say, the bacon adds something a little special to this stack. And that’s coming from a girl who’s really not all that into bacon. I know, I know, what?!? I only like it for certain things, and one of those things is most definitely these pancakes. The saltiness in the bacon pairs so flipping well with the sweet cherries and bourbon syrup.
It is UNREAL.
And then just like that, my weekend plans are set in stone. Cooking, chilling out, probably folding some laundry, catching up on my overloaded inbox, and eating ALL the sweet cherry pancakes with bourbon syrup and bacon I can handle.
Yes, please. 🙂
Sweet Cherry Buckwheat Pancakes with Bourbon Butter Syrup + Bacon.
Servings: 6 Servings
Calories Per Serving: 401 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups fresh or frozen pitted cherries halved
- 1 tablespoon butter
- 1 tablespoon bourbon optional
- 1 1/2 cups all-purpose flour
- 1/2 cup buckwheat flour or whole wheat or more all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon vanilla
- 6-8 sliced crispy cooked bacon
- whipped cream for serving
- fresh cherries for serving
Bourbon Butter Syrup
- 3/4 cup maple syrup
- 1/4 cup bourbon optional
- 2 tablespoons salted butter
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- On the baking sheet, toss together the cherries, butter and bourbon (if using). Place in the oven and bake for 20-25 minutes or until the cherries have broken down and caramelized. Remove from the oven.
- Meanwhile, in a medium mixing bowl, combine the flour, buckwheat flour, baking powder and salt. Add the buttermilk, eggs and vanilla and mix until just combined, making sure not to overmix the batter, a lumpy pancake batter is a good pancake batter!
- Once the cherries are done roasting, gently fold the cherries, along with any juices left on the pan, into the batter. Again, do not overmix or you will end up with pink pancakes. Let the batter sit on the counter for 5-10 minutes.
- In a small sauce pan, combine the maple syrup, bourbon and butter. Bring to a boil and boil for 2 minutes. Remove from the heat and keep warm for serving.
- Heat a skillet on medium heat. Grease with butter or cooking spray. Pour about 1/4 cup pancake batter on the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- Serve the pancakes topped with crispy bacon, whipped cream, and a generous amount of the bourbon maple syrup. EAT!!
Best pancake stack of summer… for real.
PS. Happy, happy Friday!