Delicious cherry pancakes with homemade hibiscus honey syrup for your next breakfast or brunch. These are loaded with fresh dark ripe cherries and topped with tangy-sweet hibiscus syrup made from scratch.
cherry pancake stack with hibiscus syrup
Cherry Pancakes with Hibiscus Honey Syrup
We had an amazing crop of cherries this season in the Hudson Valley. One of my favorite times of the year is cherry picking in July. We are nearing the end of cherry season, but they are still readily available in grocery stores. I have been stocking up and have lots of recipes to create. One of my delicious creations is Cherry Pancakes with Hibiscus Honey Syrup. Fantastic breakfast or brunch option. Each bite has a combination of sweetness with a touch of tartness.
*It is best to make the hibiscus honey syrup the night before; it requires time to cool and thicken.
INGREDIENTS YOU WILL NEED TO MAKE THIS BREAKFAST RECIPE
For the Cherry Pancakes
All-purpose flour
Whole milk
Cherries pitted and chopped
Light brown sugar
Baking powder
Oil - for pan or griddle
Orange zest - from one medium orange
Egg
Vanilla extract
Salt
For the Hibiscus Honey Syrup
Hot water
Clover honey
Hibiscus tea bags
Slurry - mixture 1 tablespoon water and one tablespoon corn starch
HOW TO MAKE CHERRY PANCAKES
Pit and chop about a cup of cherries. It should yield about ½ a cup. Set aside.
Place flour, brown sugar, baking powder and salt into a large mixing bowl and whisk together until well combined.
In a separate bowl mix milk, egg, vanilla extract and orange zest. Once combined add it to the dry ingredient and blend well. Mix in the cherries.
For each pancake, place three ounces of batter onto a hot lightly oiled griddle or flat non-stick pan. I used a three-ounce ice ream scooper. Flip pancake when it releases easily from pan and continue to cook until golden brown.
HOW TO MAKE HOMEMADE SYRUP FOR PANCAKES
Make Ahead- Place three hibiscus tea bags into the hot water and let them steep for about 15 minutes.
Place the tea into a sauce pan and bring to a boil on high heat. Reduce heat to medium and let the tea reduce to about 1 cup. It will take about 12-14 minutes. Reducing the tea will enhance and intensify the hibiscus flavor. Add the honey and stir until the honey is melted.
Bring back to a quick boil and add two tablespoons of slurry. Mix well and remove from heat. Let completely cool before placing it in the refrigerator. Serve room temperature.
Try these other delicious breakfasts:
Cherry Pancake Recipe with Hibiscus Syrup
Fresh cherry pancakes with orange zest and homemade hibiscus honey syrup.
Ingredients
- Cherry Pancakes
- 1 cup All-purpose flour
- 1 cup Whole milk
- ½ cup Cherries pitted and chopped
- 2 tablespoons Light brown sugar
- 2 teaspoons Baking powder
- 2 tablespoons Oil - for pan or griddle
- 1 tablespoon Orange zest - from one medium orange
- 1 Egg
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- Hibiscus Honey Syrup
- 2 cups Hot water
- 1 cup Clover honey
- 3 Hibiscus tea bags
- 2 tablespoons Slurry - mixture 1 tablespoon water and one tablespoon corn starch
Instructions
Cherry Pancakes
- Pit and chop about a cup of cherries. It should yield about ½ a cup. Set aside.
- Place flour, brown sugar, baking powder and salt into a large mixing bowl and whisk together until well combined.
- In a separate bowl mix milk, egg, vanilla extract and orange zest. Once combined add it to the dry ingredient and blend well. Mix in the cherries.
- For each pancake, place three ounces of batter onto a hot lightly oiled griddle or flat non-stick pan. I used a three-ounce ice cream scooper. Flip pancake when it releases easily from pan and continue to cook until golden brown.
Hibiscus Honey Syrup
- Make Ahead- Place three hibiscus tea bags into the hot water and let them steep for about 15 minutes.
- Place the tea into a sauce pan and bring to a boil on high heat. Reduce heat to medium and let the tea reduce to about 1 cup. It will take about 12-14 minutes. Reducing the tea will enhance and intensify the hibiscus flavor. Add the honey and stir until the honey is melted.
- Bring back to a quick boil and add two tablespoons of slurry. Mix well and remove from heat. Let completely cool before placing it in the refrigerator. Serve room temperature.
Notes
Equipment Needed:
pancake griddle pan or flat pan
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 600Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 612mgCarbohydrates: 151gFiber: 2gSugar: 119gProtein: 8g
Calories are estimated and may vary.
