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Dark cherry cheesecake pancakes


OG Buttermilk Pancakes:

  • 3 cups (750 milliliters) all-purpose flour
  • 1/4 cup (60 milliliters) white sugar
  • 1 tablespoon (15 milliliters) baking powder
  • 1 1/2 teaspoons (7 milliliters) baking soda
  • 3/4 teaspoon (4 milliliters) salt
  • 1/4 teaspoon (1 milliliter) cinnamon
  • 3 cups (750 milliliters) buttermilk
  • 1/2 cup (125 milliliters) whole milk
  • 3 large eggs
  • 5 tablespoons (75 milliliters) unsalted butter, melted
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 1 teaspoon (5 milliliters) unsalted butter, for the pan

Dark cherry sauce:

  • 1 cup (250 milliliters) water, divided
  • 3 cups (750 milliliters) frozen pitted black cherries
  • 1/4 cup (60 milliliters) pure maple syrup
  • 1 tablespoon (15 milliliters) white sugar
  • 1 tablespoon (15 milliliters) potato starch

Cream cheese icing:

  • 500 grams cream cheese, at room temperature
  • 2 tablespoons (30 milliliters) 2% or whole milk
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 2 cups (500 milliliters) icing sugar, sifted
  • 6 mint leaves

For serving:

  • 1/4 cup graham cracker crumbs
  • 3 tablespoons (45 milliliters) finely chopped fresh mint



  1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
  2. Melt one teaspoon (five milliliters) butter in a large non-stick frying pan over medium-high heat. Using a one-cup (250 milliliter) ladle, pour the batter into the hot pan. When the pancake is slightly browned on the bottom and you see small bubbles begin to form on the top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made. 

Cherry sauce:

  1. Bring 1/2 cup (125 milliliters) water to a boil in a medium saucepan. Add the cherries and cook until they begin to break down, about 15 minutes. Turn the heat down to medium, add another 1/4 cup (60 milliliters) water, and use the back of a wooden spoon to break the cherries down further. Add the maple syrup, sugar, potato starch, and the remaining 1/4 cup (60 milliliters) water and stir to dissolve the sugar and incorporate the potato starch. Turn the heat down to low and simmer until the sauce is reduced by one-quarter, about ten minutes. Remove from the heat and allow to cool slightly. 

Cream cheese icing:

  1. In a food processor combine the cream cheese, milk, and vanilla and blend until creamy. Add the icing sugar and blend until smooth. Transfer the Cream Cheese Icing to a bowl and tear the mint leaves over the mixture. Fold the mint into the icing and set it aside. 

For serving:

  1. To assemble, place a pancake on each plate and top with a layer of Cream Cheese Icing. Dust the Cream Cheese Icing with grahram cracker crumbs and top with one tablespoon (15 milliliters) Dark Cherry Sauce. Add another pancake and repeat layering icing, graham cracker crumbs, and sauce. Repeat until you have a stack of three pancakes. Garnish with a sprinkle of fresh mint. 

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