Pancakes with Syrup

Ingredients

• 188 g (1 1/2 cups)plain flour
• 10 ml (2 tsp)baking powder
• 1.5 g (1/4 tsp)kosher salt
• 12 g (1 Tbsp)cane sugar
• 360 ml (1 1/2 cups)buttermilk
• 1 largeegg
• 42 g (3 Tbsp)unsalted butter, melted
• 340 g (12 oz)frozen cherries, not thawed
• 67 g (1/3 cup)cane sugar
• 15 ml (1 Tbsp)water

Instructions

1. 1

   Cook the syrup

   Put the frozen cherries, 67 g cane sugar and water in a small saucepan. Bring to the boil over high heat, then turn the heat to medium-low and simmer uncovered for 15–20 minutes, until the cherries break down and the mixture starts to look syrupy. It will thicken further as it cools.

2. 2

   Mix the dry ingredients

   In a medium bowl, whisk together the flour, baking powder, salt and 12 g cane sugar.

3. 3

   Combine the batter

   In another bowl, whisk the buttermilk, egg and melted butter. Add this to the flour mixture and whisk only until combined; do not overmix. The batter should be thick and lumpy.

4. 4

   Heat the skillet

   Warm a large non-stick skillet over medium heat and coat it with cooking spray or butter. Once hot, spoon in about 30 ml (2 tablespoons) of batter for each pancake, fitting 3–4 pancakes in the skillet.

5. 5

   Cook the pancakes

   Cook for about 2 minutes on each side, until golden brown. Lower the heat if they brown too quickly; the first batch may need a higher heat than the batches that follow. Transfer the pancakes to a platter and repeat with the remaining batter.

6. 6

   Serve warm

   Serve the pancakes warm with the cherry syrup. The recipe makes about 15 pancakes.

What are buttermilk pancakes?

Buttermilk pancakes are a familiar American breakfast: small, tender griddle cakes often served in a stack with a sweet topping. This version pairs them with a simple syrup cooked from frozen cherries.

The buttermilk gives the batter a gentle tang, while baking powder helps the pancakes rise. A brief mix keeps them soft rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 7g protein, 51g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes much of the fat; the egg and buttermilk supply some protein. Pair a serving with plain yoghurt or eggs for extra protein, or add fresh fruit alongside it.

Why frozen cherries work

Frozen cherries: add them straight to the saucepan without thawing, as the method directs. Simmering softens the fruit and releases juices that form the syrup.

Sugar and water: the sugar sweetens the fruit, while a little water helps get the mixture cooking. The syrup will look looser when hot and thicken as it cools.

Keep the batter lumpy

Wet and dry: whisk the dry ingredients together first, then combine the buttermilk, egg and melted butter separately. Add the wet mixture to the dry ingredients and stop as soon as no large streaks of flour remain.

Texture: a thick, lumpy batter is expected here. Overmixing can make the pancakes tougher, so resist the urge to smooth it out.

Watch the heat

First batch: start over medium heat, but keep an eye on the colour. The pan may need a little more heat for the first pancakes than for later batches.

Later batches: reduce the heat if the outsides brown before the pancakes have cooked through. Give the skillet a moment to settle after adjusting the heat.

Look for golden edges

Cook each side for about 2 minutes, using golden-brown colour as the main cue. The timing can vary slightly with the pan and the heat, so check the first batch before repeating the same rhythm.

The recipe makes about 15 pancakes, with 3–4 fitting in a large skillet at a time. Keep the finished pancakes together on a platter while you cook the rest.

Serve and round out breakfast

Serve the pancakes warm with the cherry syrup spooned over the top. The fruit adds a bright, sweet-tart contrast to the buttery, mild pancakes.

For a more balanced breakfast plate, add plain yoghurt or a savoury side such as eggs. You can also serve extra fruit alongside the stack.

Recipe notes & tips

• Measure the batter in roughly 30 ml portions to keep the pancakes a similar size.
• Keep the frozen cherries frozen until they go into the saucepan.
• Let the syrup cool a little before serving so it has time to thicken.
• Use a non-stick skillet and coat it with cooking spray or butter before adding batter.
• Cook the pancakes in batches rather than crowding the skillet.

Variations

• Use mixed berries: Replace the cherries with an equal amount of frozen mixed berries for a different fruit syrup.
• Add lemon: Stir a little finely grated lemon zest into the finished syrup for a citrus note.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside the pancakes for a tangy contrast.
• Add warm spice: Mix a pinch of cinnamon into the dry ingredients for a gently spiced batch.
• Make smaller pancakes: Use less batter for each pancake and check them earlier, as smaller rounds may cook faster.

Common mistakes to avoid

• Overmixing the batter: This can make the pancakes dense; stop whisking once the ingredients are just combined.
• Thawing the cherries: The recipe calls for frozen fruit; add it directly to the saucepan.
• Cooking over excessive heat: The outsides can brown too quickly; reduce the heat if that happens.
• Crowding the skillet: Too many pancakes make turning awkward; cook 3–4 at a time in a large skillet.
• Expecting hot syrup to be thick: It thickens as it cools, so allow it a little time before serving.

How to store

Refrigerate leftover pancakes and cherry syrup separately in airtight containers for up to 3 days. Reheat the pancakes in a skillet or microwave until warm, and warm the syrup gently in a saucepan or microwave.

Frequently asked questions