Cinnamon buckwheat pancakes

Juicy cherries are packed with nutrients and are one of summer's highlights – perfect for a weekend breakfast

  • Prep:20 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 504
  • fat 15g
  • saturates 7g
  • carbs 85g
  • sugars 38g
  • fibre 3g
  • protein 14g
  • salt 1.28g


  • 500g cherries, stoned and halved
  • 5 tbsp golden caster sugar
  • 140g buckwheat flour
  • 85g self-raising flour
  • 2 tsp cinnamon
  • 1 tsp bicarbonate of soda
  • 3 eggs
  • 284ml pot buttermilk
  • few knobs of butter
  • Greek yogurt and maple syrup, to serve


  1. Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.

  2. Mix the remaining sugar, flours, cinnamon and bicarb in a large bowl. Make a well in the centre and crack in the eggs. Gradually whisk in with the buttermilk to make a smooth batter.

  3. Melt a knob of butter in a non-stick frying pan. Add spoonfuls of batter to make pancakes about 8-10cm across. Cook for a couple of mins until set on the bottom and bubbles appear on the surface, then flip and cook the other side. Keep the pancakes warm in a low oven while you finish up the batter. Serve 2-3 piled on each plate, topped with a spoonful of cherries and a drizzle of maple syrup.

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