Whole Wheat Cherry Vanilla Bean Pancakes.

Happy National Pancake Day!

Usually I attempt to stay away from trends, but I think we can all agree that I have a thing for pancakes. I practically need pancake rehab. Just call me the Charlie Sheen of pancakes.

I can’t stay away.

This is quite obvious considering I’ve shared red velvet pancakes, cake batter pancakes, chocolate french silk pancakes, white chocolate coconut pancakes, whole wheat chocolate peanut butter pancakes, peanut butter and jelly pancakes, apple bacon pancakes… just to name a few. Somebody stop me!
But really… don’t.

Perhaps I just should have prepared a post dedication to pancakes?

Nah. I couldn’t help but share another one.
The highlight of these pancakes are the cherries – the frozen cherries to be exact.

If you’ve been following along for a while, you know I adore cherries. There is a fairly short window of time where I can find good ones in Pittsburgh, and when they happen to be available I tend to buy $18 worth. Which only yields about two snacks of cherries. I like my cherries.
I always happen to have frozen cherries on hand since they are one of my favorite things to throw in smoothies. I couldn’t think of a more delicious way to incorporate fruit in breakfast, especially since the cherries burst with juice when warmed.

And I can’t forget my beloved vanilla beans.

Vanilla beans that I scour the Earth (okay…errr, Pittsburgh) for. Vanilla beans that I inevitably use in a new recipe (that fails) almost once a month, never learning my lesson, even when I’m dumping $14 vanilla beans into the trash. Vanilla beans that Mr. How Sweet claims he “doesn’t like,” since vanilla beans taste so much different from vanilla.
I would sell my soul for vanilla beans.

Not only did I add vanilla beans and cherry bits to the pancakes, but I stuffed the pancakes with a warm cherry mix, then drizzled them with cherry juice and a vanilla bean glaze. You know I’m all about the glazes.
And I have to admit – I actually prefer my pancakes made with whole wheat pastry flour. I find them to be more hearty, still fluffy but a bit chewy, and overall I really can’t tell a great difference. Plus, whole wheat = totally healthy! Lots of pancakes for me.




Whole Wheat Cherry Vanilla Bean Pancakes


Whole Wheat Cherry Vanilla Bean Pancakes

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs, well beaten
  • 1 3/4 cups milk
  • 1 1/2 teaspoons vanilla extract
  • contents of 1/2 vanilla bean
  • 1/4 teaspoon cinnamon
  • 2 cups frozen cherries

Vanilla Bean Glaze

  • 1 heaping cup of powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 2 1/2 tablespoons milk
  • contents of 1/2 vanilla bean


Whole Wheat Cherry Vanilla Bean Pancakes

Stir together dry ingredients. Add eggs, milk, and vanilla. Fold in vanilla beans. Mix until dry ingredients are moistened. Chop 1 cup of cherries into fine pieces. You can either stir them into the batter (the pancakes will turn reddish-blue in color) or drop the cherries in the batter while each pancake is cooking. To cook, heat a griddle or skillet on medium heat and pout in 1/4 cup of batter. Flip once tiny bubbles appear on the pancakes.

Heat remaining cup of cherries in a saucepan or in the microwave. Mash with a fork and stuff in between pancakes and drizzle juice on top. Top with vanilla glaze.

Vanilla Bean Glaze

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Fold in vanilla beans and pour over pancakes.

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What would your perfect pancake be?