Print It

Baked Cherry Pancake (All purpose flour or Gluten-free flour)


Prep Time:

10 minutes

Cooking Time:

25-35 minutes



Adapted from German Apple Pancake recipe.

We use local sweet cherries instead of apples.

Adaptable for gluten-free baking.

Baked Cherry Pancake


  • 1 confectionary sugar for dusting after baking
  • 1/2 cup fresh or frozen sweet cherries, chopped
  • 3 each eggs at room temperature
  • 1/2 cup milk (we use 2%)
  • 1/2 cup all purpose flour or multi purpose gluten free flour (we use King Arthur Brand)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 Tablesoons oil (we use canola oil)
  • 1 local maple syrup


Preheat oven to 375

Prepare dishes:

Oil and flour 3 ramekins (2 cup size)

Add chopped sweet cherries

Set aside.


Mix Batter (We do this in a Cuisinart mini Prep Plus):

Add all ingredients to the work bowl of Cusinart Mini Prep Plus.  Plus until well mixed.


Divide Batter into the 3 prepared ramekins

Bake in preheated oven for 25-35 minutes.

Usually takes 25 minutes using convection oven.


Pancakes are cooked when the batter has puffed up and is firm to touch on top.


Let cool 5 minutes.  As pancake cools, it will sink (like a souffle).


To remove pancake from ramekin, run a knife around outside of pancake.  Use small stiff spatuala to lift out of ramekin.


Dust with sifted confectionary sugar and serve with warm local maple syrup