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!!