Photo of Oatmeal-buttermilk pancakes topped with cherries by WW

Oatmeal-buttermilk pancakes topped with cherries

Total Time
16 min
10 min
6 min
You can enjoy these pancakes all year round, but we developed them as a treat to coincide with the celebration of George Washington's birthday. They're so tasty you'll be glad he didn't chop down all the cherry trees! Frozen sour cherries go wonderfully with these hearty buttermilk pancakes. They take just 15 minutes to make and are a delightful twist on the classic oatmeal-raisin combination. If you've never had sour cherries before, you'll soon learn to realize why we're obsessed with them and want to use them with pretty much everything. During the summertime, when they're in season, top these pancakes with fresh sour cherries for an even more decadent treat.


1% low-fat buttermilk

1¼ cup(s)

Uncooked quick oats

½ cup(s)

Vanilla extract

½ tsp

Canola oil

1 tsp

Egg white(s)

2 large

All-purpose flour

1¼ cup(s)

Unpacked brown sugar

2 Tbsp

Baking soda

½ tsp

Table salt

½ tsp

Unsweetened frozen sour red cherries

2 cup(s)

Reduced-calorie pancake syrup

4 Tbsp


  1. Combine buttermilk, oats and vanilla; let stand, stirring occasionally, about 10 minutes. Stir in oil and egg whites.
  2. In a large bowl, mix together flour, sugar, baking soda and salt. Add oat mixture to flour mixture and stir until smooth.
  3. Spoon about 1/3 cup batter onto a hot, nonstick griddle. Flip pancakes when tops are covered with bubbles and edges start to curl up.
  4. Top pancakes with cherries and syrup. Yields 2 pancakes, 1/2 cup cherries and 1 tablespoon syrup per serving.