1. Make the za’atar butter.

Melt 4 tablespoons butter in a small saucepan over low heat. Add 1 tablespoon za’atar and cook, stirring, for 30 to 60 seconds until fragrant. Remove from heat and cool to room temperature, about 10 minutes. Stir in ½ teaspoon raw sumac and a pinch of flaky salt if needed. The butter will re-emulsify as it cools; stir to combine before using.

2. Build the compote.

Combine 2 cups drained sour cherries, ⅓ cup sugar, and the cinnamon stick in a small saucepan over medium heat. Stir until sugar dissolves and the mixture begins to simmer, about 5 minutes. Add 1 teaspoon lemon juice. Whisk the cornstarch slurry to recombine, then stir into the cherry mixture. Cook, stirring, until the compote thickens and coats a spoon, about 2 minutes. Remove from heat. Discard the cinnamon stick. Stir in ¼ teaspoon orange blossom water. Set aside to cool slightly.

3. Make the batter.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together labneh, milk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and fold together until just combined — a few streaks of flour are fine. The batter will puff visibly as the labneh reacts with the baking soda. If the batter seems too thick to spread, add the remaining 1 tablespoon milk and fold in gently.

4. Cook the pancakes.

Heat a griddle or nonstick skillet over medium heat. Brush lightly with neutral oil or butter. Working in batches, pour ¼ cup batter per pancake. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook until the underside is golden, about 1 to 2 minutes more. Transfer to a warm oven (200°F / 95°C) while you finish the remaining pancakes.

5. Serve.

Stack pancakes on warmed plates. Spoon the cherry compote over the top. Drizzle the za’atar butter over everything, letting it pool into the compote. Serve immediately.