Soft & Fluffy Cherry Bliss
Ready to elevate your breakfast game? These cherry pie hotcakes are about to become your new favorite morning delight. Imagine biting into soft, fluffy pancakes with a luscious cherry compote cascading over the top. Sounds dreamy, right? Well, it’s time to make that dream a reality.
Whether you call them cherry pie pancakes or cherry pancakes, these little stacks of joy are everything you want in a breakfast. The cherry compote, made with just two ingredients in the microwave, is the perfect topping, adding a burst of sweet-tart flavor that pairs wonderfully with the light, airy hotcakes.
And let’s talk about that high protein content—over 30 grams! These cherry pie hotcakes are not just a treat for your taste buds but also a fantastic way to start your day with a protein boost. The easy pancake batter, cooked to golden perfection, ensures each bite is a fluffy slice of heaven.
So, whether you’re sharing with friends, family, or just indulging yourself (we won’t judge!), these cherry pie hotcakes are a must-try. Simple to prepare, loaded with flavor, and health-conscious—what more could you ask for?
Try them out and let the cherry goodness brighten your morning!
Macros Per Serving
404 Cal | 50g Carbs | 9g Fat | 33g Protein
Recipe Card
Cherry Pie Hotcakes
Ingredients
Wet:
- 1 Whole Brown Egg (Vital Farms)
- 85 g Nonfat Greek Yogurt (Siggi’s)
- 30 ml Unflavored Plant Milk (Good Karma)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Splash of Vanilla Extract
Dry:
- 30 g All Purpose Flour (King Arthur)
- 15 g Unflavored Protein Powder (Quest Nutrition)
- ¼ tsp Baking Powder
- Pinch of Salt
- ½ tsp Cinnamon
Cherry Compote:
- 100 g Cherries (pitted)
- ½ tsp Tapioca Flour (Bob’s Red Mill)
Toppings:
- 15 g Fat Free Whipped Cream (Reddi Whip)
- 15 ml Sugar Free Syrup
- Powdered Sugar
Instructions
Hotcakes:
- In a bowl, mix together your wet ingredients until smooth.1 Whole Brown Egg, 85 g (0.33 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Unflavored Plant Milk, 15 ml (1 tbsp) Sugar Free Syrup, Splash of Vanilla Extract
- Then add in the dry and incorporate.30 g (0.25 cups) All Purpose Flour, 15 g (2 tbsp) Unflavored Protein Powder, 1/4 tsp Baking Powder, Pinch of Salt, 1/2 tsp Cinnamon
- Spray olive oil in a pan and place crumpet rings or mason jars. Spray insides with oil.
- Add in enough batter to fill halfway. Cover with a lid and cook on low to medium heat so the middle can cook without the bottom burning.
- Uncover after about 2-3 mins and bubbles should start forming on top. Then carefully remove the rings and flip to cook the other side. If you can’t remove the rings, flip them over and let the other side cook. And they should slowly release then.
- I cooked two at a time since my pan wasn’t big enough so repeat again until batter is finished.
Cherry Compote:
- In a bowl, add in your pitted cherries with your tapioca flour.100 g (0.75 cups) Cherries, 1/2 tsp Tapioca Flour
- Mix and microwave for 2 minutes or until it starts to release its juices.
To Serve:
- Stack your hotcakes and top with your compote and whipped cream.15 g (0.5 oz) Fat Free Whipped Cream
- Drizzle with syrup and sprinkle powdered sugar. Then, dig in!15 ml (1 tbsp) Sugar Free Syrup, Powdered Sugar
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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