Tart Cherry Greek Yogurt Pancakes with Tart Cherry Maple Syrup

  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 14 pancakes 1x


Vanilla Bean Greek Yogurt Pancakes stuffed with Dried Tart Cherries and Sweet Pecans and topped with a drizzle of Tart Cherry Maple Syrup. Gluten Free.



  • 2 cups all-purpose gluten-free flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, slightly beaten
  • 2 tablespoons coconut oil, melted
  • 1 ½ cups nonfat vanilla Greek yogurt
  • ½ cup 2% milk
  • ½ cup dried tart cherries
  • ½ cup pecan halves, chopped
  • For Syrup
  • 1/2 cup 100% pure maple syrup
  • 1 tablespoon tart cherry concentrate
  • dash of cinnamon


  1. In large bowl, whisk together flour, baking soda and salt.
  2. In separate bowl, whisk together eggs, oil, yogurt, and milk.
  3. Pour wet ingredients into dry ingredients and stir just until combined.
  4. Fold in cherries and pecans.
  5. Ladle ¼ cup of batter per pancake onto hot lightly greased griddle.
  6. Cook pancake until it bubbles on one side, and flip.
  7. Cook until golden brown on other side.
  8. To make syrup, combine maple syrup and tart cherry concentrate in a small pot over low heat. Whisk in cinnamon until blended and keep warm until ready to serve.