These fluffy gluten-free tart cherry pancakes combine the tangy sweetness of tart cherries with a perfectly tender pancake base. Whether you’re following a gluten-free diet or simply looking for a delicious breakfast recipe, these pancakes deliver exceptional flavor and texture that will become a family favorite.
The combination of tart cherry juice in the batter and a homemade cherry syrup creates layers of cherry flavor that make these pancakes truly special. Perfect for weekend brunch, holiday mornings, or any time you want to elevate your breakfast game.
Ingredients:
For the Pancakes:
- 125g (1 cup) gluten-free all-purpose flour (with xanthan gum if needed)
- 15g (1 tablespoon) coconut sugar or brown sugar
- 4g (1 teaspoon) baking powder
- 2g (1/2 teaspoon) baking soda
- 1g (1/4 teaspoon) fine sea salt
- 160ml (2/3 cup) tart cherry juice
- 50g (1 large) egg
- 15ml (1 tablespoon) melted coconut oil, olive oil, or butter
- 5ml (1 teaspoon) vanilla extract
For the Cherry Syrup:
- 115g (3/4 cup) fresh or frozen cherries, pitted
- 15ml (1 tablespoon) maple syrup or simple syrup
- 15ml (1 tablespoon) fresh lemon juice
- 15ml (1 tablespoon) tart cherry juice
- 2ml (1/2 teaspoon) vanilla extract (optional)
- Pinch of cinnamon (optional)
Step-by-Step Instructions
Step 1: Prepare the Pancake Batter
In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt until well combined. This dry mixture forms the foundation of your pancakes and ensures even distribution of leavening agents.
Create a well in the center of the dry ingredients. Add the tart cherry juice, egg, melted coconut oil, and vanilla extract to the well. Using a whisk or wooden spoon, gently stir the wet ingredients into the dry ingredients until just combined. The batter should be slightly lumpy – overmixing gluten-free batter can result in tough pancakes.
Allow the batter to rest for 2-3 minutes while you prepare your cooking surface. This resting time helps the gluten-free flour absorb the liquid and results in better texture.
Step 2: Cook the Perfect Pancakes
Heat a non-stick skillet or griddle over medium heat. The proper temperature is crucial for gluten-free pancakes – too hot and they’ll burn on the outside while remaining raw inside. Test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate immediately.
Lightly grease the cooking surface with oil or butter. Using a 1/4 cup measure, pour the batter onto the hot griddle, spacing pancakes about 2 inches apart. The batter will be slightly thicker than traditional pancake batter, which is normal for gluten-free recipes.
Cook for 2-3 minutes on the first side, watching for bubbles to form on the surface and the edges to look set. This visual cue indicates it’s time to flip. Carefully flip each pancake using a wide spatula and cook for another 1-2 minutes until golden brown and cooked through.
Step 3: Create the Cherry Syrup
While the pancakes are cooking, prepare the cherry syrup. In a small saucepan, combine the fresh or frozen cherries, maple syrup, lemon juice, tart cherry juice, and optional vanilla extract and cinnamon.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. The cherries will begin to soften and release their natural juices, creating a beautiful syrup. Continue simmering for 8-10 minutes, stirring occasionally, until the cherries are tender and the liquid has reduced slightly.
For a smoother syrup, you can lightly mash some of the cherries with a fork, leaving others whole for texture. The syrup should be thick enough to coat the back of a spoon but still pourable.
Step 4: Serve and Enjoy
Stack the warm pancakes on individual plates or a serving platter. Generously drizzle the warm cherry syrup over the top, allowing it to cascade down the sides. The contrast between the golden pancakes and deep red syrup creates a visually stunning presentation.
Consider garnishing with additional fresh cherries, a dollop of Greek yogurt, or a sprinkle of chopped nuts for extra texture and flavor. A light dusting of powdered sugar also adds an elegant touch.
Tips for Perfect Gluten-Free Cherry Pancakes
Flour Selection
Choose a high-quality gluten-free flour blend that contains xanthan gum. This binding agent is essential for achieving the right texture in gluten-free baked goods. Popular brands include King Arthur Gluten-Free Flour or Bob’s Red Mill 1-to-1 Baking Flour.
Cherry Juice Quality
Use 100% pure tart cherry juice without added sugars for the best flavor. The natural tartness balances the sweetness of the pancakes and syrup perfectly. If you can only find sweetened cherry juice, reduce the sugar in the pancake batter slightly.
Temperature Control
Maintain medium heat throughout cooking. Gluten-free pancakes need gentle, even heat to cook through properly without burning. If your pancakes are browning too quickly, reduce the heat slightly.
Make-Ahead Options
The cherry syrup can be made up to three days in advance and stored in the refrigerator. Simply reheat gently before serving. The pancake batter is best used immediately, but you can prepare the dry ingredients the night before.
Nutritional Benefits
Tart cherries are packed with antioxidants, particularly anthocyanins, which give them their vibrant color and provide anti-inflammatory benefits. They’re also a natural source of melatonin, making these pancakes a great choice for a leisurely weekend breakfast.
The gluten-free flour blend provides essential nutrients while accommodating those with celiac disease or gluten sensitivity. Using coconut oil adds healthy medium-chain triglycerides, while the eggs provide complete protein.
Storage and Reheating
Leftover pancakes can be stored in the refrigerator for up to three days or frozen for up to one month. To reheat, place them in a toaster, toaster oven, or warm skillet. Avoid microwaving, as this can make them soggy.
The cherry syrup keeps well in the refrigerator for up to one week. Reheat gently in a small saucepan or microwave before serving.
Variations and Substitutions
Dairy-Free Option
This recipe is easily made dairy-free by using coconut oil instead of butter and choosing a plant-based milk if you need to thin the batter.
Sugar Alternatives
Replace the coconut sugar with maple syrup, honey, or your preferred sweetener. Adjust the liquid content slightly if using liquid sweeteners.
Fruit Variations
While tart cherries are the star, you can experiment with other berry combinations. Blueberries, raspberries, or mixed berries work beautifully with this base recipe.
These gluten-free tart cherry pancakes prove that dietary restrictions don’t mean sacrificing flavor or texture. With their perfect balance of tart and sweet flavors, fluffy texture, and beautiful presentation, they’re sure to become a beloved addition to your breakfast repertoire. The combination of wholesome ingredients and indulgent taste makes them perfect for both everyday mornings and special occasions.