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Cherry Pancake Cake

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45min

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8 servings

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This delightful Cherry Pancake Cake is a perfect blend of fluffy pancakes and juicy cherries, creating a delicious and visually appealing dessert. The pancake batter is poured over a layer of sweet cherries and baked until golden brown, resulting in a soft and moist cake with a fruity twist. Serve this easy-to-make dessert warm, topped with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C).

2
Prepare the baking dish

Grease a 9-inch (23 cm) round baking dish with butter.

3
Arrange the cherries

Place the cherries in a single layer at the bottom of the prepared baking dish.

4
Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

5
Mix wet ingredients

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.

6
Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and whisk until just combined.

7
Pour batter over cherries

Pour the pancake batter evenly over the cherries in the baking dish.

8
Bake the cake

Bake the cake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.

9
Serve and enjoy

Allow the cake to cool for 5 minutes before slicing and serving warm. Optionally, dust with powdered sugar or serve with vanilla ice cream.

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