Recipe: Tart Cherry Pancake Bars

Photo and recipe courtesy of the Cherry Marketing Institute.

Yield: 100 Servings
1 Serving = 1 Piece


  • 8 pounds + 8 ounces dried tart cherries
  • 2 5-pound boxes whole-grain complete pancake mix
  • 1 quart + 2 cups maple syrup
  • 1 gallon water
  • 2 ounces pan spray


  1. Preheat convection oven to 325°F
  2. For ease of preparation and distribution of cherries, prepare the ba er for one full sheet pan at a time.
  3. In a large mixing bowl, add 1 quart of cool water (approximately 72°F) and 1 1⁄2 cup pure maple syrup. Add half of a 5-pound box of whole-grain pancake mix and whisk until the batter is blended and smooth. Do not overmix. Fold in 2 pounds, 2 ounces dried tart cherries.
  4. Pour cherry pancake batter into sheet pan. Use spatula to evenly distribute cherries and batter. Repeat for three more batches.
  5. Place pans of pancake bars in the oven and bake at 325°F for 18–20 minutes or until a knife comes out clean and the pancake bars are a very light golden brown.
  6. Cool at room temperature for 30 minutes.
  7. With washed, gloved hands, cut each pan into a 5-by-5 cut, yielding 25 pieces approximately 3 ¼ inches by 5 inches each. Place in shallow 4-inch by 6-inch container or serving bag. Place flat on sheet pans and place in cooler overnight to chill until service.

  Find this and other recipes in the Cultivate Michigan Cherry Guide!