Labneh pancakes with sour cherry compote and za’atar butter

LABNEH PANCAKES WITH SOUR CHERRY COMPOTE & ZA’ATAR BUTTER

Robert Meyers-Lussier

Tangy labneh pancakes topped with cinnamon-spiced sour cherry compote and herbaceous za’atar compound butter—Levantine breakfast staples reimagined as an American griddle stack.

PREP 20 MIN | COOK 25 MIN | MAKES 12 PANCAKES | SERVES 4

The Headnote

Thick, tangy labneh folded into pancake batter yields a tender crumb with subtle acidity. A glossy sour cherry compote—spiced with cinnamon in the Turkish preserve tradition and lifted with orange blossom water—pairs with za’atar compound butter for a layered sweet-savory finish. Levantine ingredients, Turkish fruit technique, American breakfast format.

Ingredients

Labneh Pancakes

• 1½ cups (190 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup (180 g) labneh, well-stirred
• ¾ cup (180 ml) whole milk, plus more as needed
• 2 large eggs
• 3 tablespoons (45 g) unsalted butter, melted, plus more for griddle
• ½ teaspoon vanilla extract

Sour Cherry Compote

• 2 cups (300 g) jarred unsweetened pitted sour cherries, well-drained (reserve 2 Tbsp packing liquid)
• ⅓ cup (65 g) granulated sugar
• 1 small cinnamon stick
• 1 teaspoon fresh lemon juice or 1 teaspoon pomegranate molasses
• 1½ tablespoons cornstarch mixed with 1 tablespoon cold water
• Pinch of kosher salt
• ¼ teaspoon orange blossom water (stir in off-heat)

Za’atar Butter

• 4 tablespoons (60 g) unsalted butter
• 1 tablespoon za’atar spice blend (check salt content before adding extra salt)
• ½ teaspoon raw sumac
• Pinch flaky sea salt (omit if za’atar blend is pre-salted)

Method

1. Make the za’atar butter.

Can be done 1 week ahead. Melt 4 tablespoons butter in a small saucepan over low heat. Add 1 tablespoon za’atar; stir 30–60 seconds until fragrant (do not let butter brown). Remove from heat; chill 10 minutes, then whip with a fork to re-emulsify. Stir in ½ teaspoon raw sumac and salt (if using). Shape into a log on plastic wrap, roll tightly, and refrigerate until firm. Before serving, let sit at room temperature 5 minutes to soften slightly.

2. Make the sour cherry compote.

Combine drained cherries, ⅓ cup sugar, cinnamon stick, 1 teaspoon lemon juice (or pomegranate molasses), and a pinch of salt in a small saucepan over medium heat. Cook 3–4 minutes, stirring gently, until sugar dissolves and cherries are warmed through. Stir the cornstarch slurry and add to pan. Bring to a gentle simmer, stirring constantly, for 1 minute to activate thickening. Remove from heat. Discard cinnamon stick. If compote is too thick, stir in 1–2 teaspoons reserved cherry liquid. If using, stir in ¼ teaspoon orange blossom water now. Cover to keep warm.

3. Make the pancake batter.

Whisk 1½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large bowl. In a separate bowl, whisk ¾ cup labneh and ¾ cup milk until completely smooth. Whisk in 2 eggs, 3 tablespoons melted butter, and ½ teaspoon vanilla. Pour wet ingredients into dry; stir until just combined—lumps are fine. Batter will puff slightly from the labneh + baking soda reaction. If too thick to pour easily, thin with 1 tablespoon milk at a time. Let rest 5 minutes.

4. Cook the pancakes.

Heat griddle or large nonstick skillet over medium heat. Brush lightly with butter. Pour ¼ cup (60 ml) batter per pancake onto griddle. Cook until bubbles form on surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden brown. Transfer finished pancakes to a 200°F (95°C) oven to keep warm.

5. Plate and serve.

Stack 3 pancakes per plate. Spoon warm sour cherry compote over the top. Slice a thin round of za’atar butter and place on the hot stack so it begins to melt on contact. Drizzle lightly with olive oil or honey if desired. Serve immediately with coffee.

SERVE WITH

High-quality extra-virgin olive oil or orange blossom honey, for drizzle. Strong Turkish or Lebanese coffee.

Chef’S Notes (Read Before You Cook)

• Labneh consistency: Brands vary. If stiff, whisk with milk first to loosen before adding eggs.
• Batter hydration: The labneh + baking soda reaction aerates the mix; add milk sparingly to reach a thick-but-pourable consistency.
• Cherry substitution: For frozen sour cherries, increase cornstarch to 2 tablespoons and extend initial cook time to 8–10 minutes to reduce excess liquid.
• Za’atar blends: Vary by region. Taste before adding salt to the butter.
• Pomegranate molasses vs. lemon: Pomegranate molasses adds deeper, fruitier tartness; lemon juice is brighter. Choose based on desired profile.

CULTURAL CONTEXT

Labneh and za’atar are breakfast staples across the Levant, traditionally served with olive oil, flatbread, and fresh herbs. Sour cherry preserves spiced with cinnamon feature prominently in Turkish vişne reçeli. This recipe reimagines these ingredients within the format of an American griddle stack—honoring the soul of each component while creating a new, cohesive breakfast experience.

Make-Ahead & Leftovers

• Za’atar butter keeps refrigerated 1 week or frozen 1 month.
• Compote holds refrigerated 5 days; reheat gently.

Robert Meyers-Lussier

© 2026 Robert Meyers-Lussier. Personal use welcome. Please don’t republish without permission.