Cherry Bakewell Pancakes

If you’re a lover of all things cherry bakewell, you will love these cherry bakewell pancakes. I am a huge pancake fan as they are so easy and delicious to whip up. These are my favourite thick and fluffy American style pancakes made with almond extract, glace cherries, flaked almonds and a drizzle of icing. What’s not to love?!

glace cherries

My salted caramel pancakes are one of my most popular recipes, and I know you will love these cherry bakewell pancakes just as much! The great thing is that the pancake batter can be made ahead the day before, and you can also freeze any leftover pancakes.

For added flavour, toast the almonds for 5-7 minutes or so in the oven at 180C/160C Fan and sprinkle on the pancakes. With the glace cherries, make sure to wash them thoroughly and dry with kitchen paper before adding to the pancakes.

I hope you love this recipe! For more pancake recipes, click here.


Cherry Bakewell Pancakes

Cherry Bakewell Pancakes

Thick and fluffy American style pancakes, with almond extract, glace cherries, flaked almonds and a drizzle of icing.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 Pancakes


  • 200 g Tub of glace cherries
  • 1 tsp  Almond Extract
  • 230 g Plain flour
  • 1 tbsp  Granulated sugar
  • 1 Free-range egg Medium or large
  • 280 milk Milk
  • 40 g Salted Butter Melted
  • 4 tsp  Baking powder

To decorate

  • 200 g Icing sugar
  • 2-3  tbsp  Water
  • 50 g Flaked almonds


  • Rinse the Glace cherries thoroughly with water and dry completely with a kitchen towel. Set aside.
  • In a large bowl, whisk together all of the dry ingredients.
  • Make a well in the centre of the dry ingredients and add the wet ingredients. Mix until just combined- around 30 seconds.
  • Preheat a frying pan on a low-medium heat for around 5 minutes.
  • Add a little butter to the frying pan and add 2-3 tbsp of pancake batter and 3-4 glace cherries. Cook on one side for 1-2 minutes until bubbles form then cook for an extra 20 seconds or so on the other side.
  • To serve, mix together the icing sugar and water and drizzle over the pancakes. Sprinkle with a handful of flaked almonds.


If the edges of the pancakes develop a scalloped shape whilst cooking- the frying pan is too hot.
Batter can be made in advance- store in the fridge for up to two days.
This recipe can easily serve 2-3, as the pancakes are very filling.

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