Dark Cherry Pancake Muffins

Pancakes have been a long-standing tradition with any breakfast spread. But some staples are fun to update. These muffins are a fun twist to the traditional slap jack form, and perfect for anyone on the go.

Make sure to add this recipe to your weekend brunch spread, alongside a plate of Fried Benedict. If you’re looking to make your brunch a little more grown-up, serve yourself, or adult guests, a Bartender’s Mimosa.

This recipe makes 12-14 muffins

INGREDIENTS:

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
3 tbsp *organic granulated sugar
1 tsp kosher salt
2 cups half-fat buttermilk
2 tbsp unsalted butter, melted
2 large *organic, brown eggs, room temperature
1 1/2 tsp vanilla extract
1 tsp orange zest
1 cup *organic frozen sweetened cherries, thawed, drained and chopped
Non-stick cooking spray

*Side Note: Cooking and Cocktails prefers to use organic ingredients but they are not necessary to use in order to enjoy this recipe

 

INSTRUCTIONS:

Pre-heat oven to 350 °

In a large bowl, mix all dry ingredients and set to the side.

In a small bowl, whisk buttermilk, melted butter, eggs, and vanilla extract.

Pour buttermilk mixture into dry ingredients and whisk gently.

Fold in zest and chopped cherries.

Spray muffin pan with non-stick spray. Using a 1/3 cup, pour mixture into each muffin holder.

Fun Tip: Instead of breaking out a whole new muffin pan for 2-3 extra muffins, test your batter by making a quick pancake for the chef. You deserve it.

Bake for 20-23 minutes, or until tops are golden brown. Serve warm.

Top with butter or your favorite syrup.

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4 Comments Add yours

  1. Yum! I want to try this while cherries are in season. Would you add sugar if you use fresh cherries?

    1. Thanks for the comment. I would still add sugar with fresh cherries. But the amount would depend on how ripe they were. I’d still probably stick with at least 2 tbsp.

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