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Cherry Pancake Muffins

Cherry Pancake MuffinsI’m always looking for something delicious and easy to have for breakfast. I love sweets and luckily fruit tends to do the trick (most of the time!). I was in the mood for pancakes this morning and thanks to a good friend I learned of a cherry pancake muffins recipe. They’re easy to whip up and you stick them in the oven so there’s no flipping!

I decided to fill these little breakfast treats with fresh cherries (you can also use frozen cherries, or any other fruit you have laying around). I made my favorite pancake batter, no boxes here! Sprayed a cupcake tin, filled each cup about 1/3 of the way, added the freshly cut cherries and maple syrup, and topped each cup off with the rest of the batter to fill each cup about ¾ full. I popped these bad boys in the oven for 15 minutes at 350 degrees  and, voila! Perfectly cooked pancake muffins. I added more cherries on the side and topped with a little more syrup for a great breakfast treat. These muffins are a great breakfast option for kids, brunch with friends, or breakfast in bed with the one you love!



Pancake Batter (6 muffins)

1 cup and 2 Tbsp all-purpose flour

2 ½ tsp baking powder

¾ tsp salt

2 ½ tsp sugar

1 Tbsp cinnamon

1 tsp vanilla extract

1 egg

¾ cup milk

2 ½ Tbsp butter, melted

1 cup fresh cherries

½ cup Maple syrup, plus extra for topping



Preheat oven to 350.


Combine flour, baking powder, salt, and sugar in a large bowl.


Mix milk, butter, egg, vanilla extract, and cinnamon in a small bowl.


Make a well in the dry mixture and add wet mixture; mix until smooth.


Pour batter in each muffin tin to 1/3 full.


Add cherries and maple syrup evenly to each tin and top with pancake batter to fill each tin ¾ of the way.


Bake for 15 minutes and enjoy!

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