Elevate your brunch parties and indulge in a stack of these fresh blackberry pancakes, topped with plenty of homemade blackberry syrup! These perfectly fluffy buttermilk pancakes are loaded with plump berries to make the ultimate sweet breakfast treat for any occasion. You and your guests will devour every bite.
Why You’ll Love This Recipe
That light and fluffy texture: Thanks to plenty of buttermilk, this recipe gives you the fluffiest pancakes. No dense pancakes here. These are truly the perfect pancakes, and you can customize them with so many different fillings.
Versatile for any brunch gathering: Serve these pancakes for Easter brunch, Christmas morning, bridal showers and baby showers. Or whip them up on a lazy Saturday morning. You’ll turn to these pancakes over and over again.
Real, simple ingredients: No specialty stores required here. Everything is available at your standard grocery store, and you probably have most everything on hand.
Prepare the batter before guests arrive: For the perfect texture, pancake batter needs to rest before cooking on the skillet. That means you can prepare it before anyone shows up to streamline your hosting duties.
Flour: No fancy flours needed. We simply use your standard all-purpose flour.
Buttermilk: Buttermilk is crucial here. We don’t want to substitute it for another variety because we’re relying on the chemical reaction with the buttermilk and leavening to give us that fluffy stack.
Leavening: Both baking powder and baking soda take care of the job here.
Butter: We use salted butter rather than unsalted butter.
Blackberries: Frozen or fresh blackberries — both work with this recipe. If using frozen blackberries for the syrup, we don’t need to thaw them, but for the pancakes, we do thaw and drain the berries first to prevent excess water from seeping into the batter.
Large eggs: We want to remove the eggs from the refrigerator and let them sit at room temperature for 30 minutes before using. Cold eggs don’t emulsify into the batter as well as room-temperature eggs.
How to Make Blackberry Pancakes
Step 1: Let’s start with our pancake batter. We simply stir the flour, sugar, baking powder, baking soda and salt in a large bowl to make our dry ingredients (photo 1).
Step 2: Now we grab a separate bowl and whisk together the eggs, buttermilk, melted butter, vanilla extract and lemon zest for a pop of citrus (photo 2). These are our wet ingredients.
Step 3: From here, we pour the wet ingredients on top of the dry ingredients and gently fold the mixtures in our large mixing bowl just until combined (photo 3). We don’t want to overwork the batter. It will be lumpy, so don’t keep folding thinking it needs to be perfectly smooth.
With the pancake mix prepared, we allow it to rest for 30 minutes. This is a crucial step. As the batter rests, the liquid properly hydrates the flour, and it gives the leavening a chance to fully distribute to give those that tender, fluffy texture we all love.
Tip: This is the perfect time to make the blackberry syrup if you haven’t already.
Step 4: Now that our batter has had a chance to rest, we heat up our large nonstick skillet or electric griddle, pour in our batter mix and add the blackberries on top (photo 4). If you love perfectly round pancakes, a mold works like a charm.
Step 5: Once the edge begins to set and tiny bubbles rise on top of the batter, we carefully flip the pancakes with a large spatula and continue to cook the pancakes until the bottoms turn golden brown (photo 5).
How to Make Blackberry Syrup
Of course, this blackberry pancake syrup is optional. Real maple syrup is delicious, but that fruity syrup makes these pancakes a bit more special.
Step 1: In a small saucepan, we add blackberries, white sugar and water and bring the mixture to a boil over medium-high heat (photo 6). As the sugar mixture heats, we stir it every so often to help dissolve the sugar.
Step 2: Meanwhile, we stir together cornstarch and water in a small cup to make a slurry and stir it into the syrup once it boils (photo 7). After boiling for another minute, we turn off the heat.
Step 3: Now we use a potato masher or two forks to crush the blackberries like so (photo 8). For a smooth syrup, we can strain the mixture through a fine-mesh sieve, but I love those fresh fruit bits and prefer to leave it as is.
How's that for one easy breakfast? Now we top our pancake stack with that wonderful fruity syrup and savor every bite of those juicy blackberries.
Storing, Freezing and Reheating Leftovers
If we have any leftover pancakes, we can store them in an airtight container in the refrigerator. With proper storage, they should stay good for two to three days.
For even longer storage, we can freeze them. We first let the pancakes completely cool, individually cover in plastic wrap and store them in a freezer bag. They should last for up to two months.
When we’re ready to enjoy those frozen pancakes, we don’t even have to thaw them. We can simply reheat them frozen using two different methods.
- Reheat in the oven: We place the frozen pancakes in a single layer on a large baking sheet pan and warm them in a 350-degree oven for about 10 minutes. If we do happen to thaw them, the reheating time should be closer to five to seven minutes.
- Reheat in the microwave: For this method, we place up to four pancakes in a single layer on a paper towel-lined plate, cover with a second paper towel and microwave them for 15 seconds per pancake. Since microwaves vary quite a bit, keep a watchful eye on the time.
We do not want to use a toaster for reheating these pancakes. The blackberry filling can melt.
Naturally, our blackberry pancake syrup is the perfect accompaniment, but here are a few other ways you can add to the presentation.
- Sprinkle a light dusting of powdered sugar.
- Spoon a dollop of whipped cream on top with a fresh mint sprig for a pop of color.
- Make a fun butter, like a brown sugar butter, honey butter or cinnamon butter — a little touch of spice is always nice with tart berries.
- Top with mini chocolate chips and more fresh berries.
- Spread some peanut butter on top for a PB&J effect or even Nutella for the chocolate lovers.
- Swap the syrup for a blackberry curd or even a blackberry compote.
And, of course, you may want some more sweet breakfast treats on the side. Try this Hawaiian roll French toast.
If the store is out of buttermilk, we can make our own by combining 2 ½ tablespoons lemon juice or distilled white vinegar with 2 ½ cups whole milk. Let the mixture stand for five to 10 minutes, and our buttermilk substitute is ready.
Don’t substitute regular milk. As mentioned, we need buttermilk to get the right texture.
Absolutely, for even easier entertaining, we can make the pancakes before guests arrive and place the pancakes in a single layer on a baking sheet and keep them warm in a 200-degree oven.
We only want to warm them for 20-30 minutes. They could dry out if they stay in the oven too long.
While both cooking methods work, an electric griddle is much more efficient for making pancakes. Not only does an electric griddle have a significantly larger cooking surface but it also heats to a specific temperature for better consistency. You can also more easily get the spatula underneath the pancakes, thanks to the griddle’s flat edges.
Variations and Substitutions
- Satisfy your sweet tooth and sprinkle in some chocolate chips or white chocolate chips on top of the batter with the blackberries.
- Substitute the blackberries for another type or use a combination to make mixed berry pancakes.
- Use orange zest in place of the lemon zest.
- Give it a hearty touch and stir in some old-fashioned oats to the batter.
Preheat the cooking surface: We need a hot skillet or griddle to help the batter cook quickly, which stabilizes the air bubbles for fluffy pancakes. Use medium heat for a skillet on the stove and refer to the manufacturer’s temperature recommendation for an electric griddle, though this typically ranges between 350-375 degrees F.
Don’t skip the resting period: The batter absolutely needs this phase to create tender, light pancakes. No one wants dense, heavy pancakes.
Embrace the lumps: This is not a smooth batter, so resist the urge to keep folding.
Don’t press down on the pancakes with a spatula: Our batter will cook just fine without pressing down on them. This just interferes with the rising process.
Check the leavening’s expiration date: Expired baking soda or baking powder will prevent our pancakes from rising properly. Since these tend to make a home in our pantries for a while, it’s always a good idea to double check the expiration date on leavening for any recipe.
Naturally, we need some brunch cocktails on the side of our stack, and that absolutely means mimosas. For a spring or summer brunch, my strawberry-rhubarb mimosa and pineapple mimosa are delightful, or you can try my spiced cranberry mimosas if you’re serving these during the holiday season.
If it’s a little too early for you, you can skip the mimosa and whip up this maple latte instead. Hey, you can never go wrong with pancakes and maple.
For the beer drinkers, a coffee stout is always a great brunch option. I like to think of it as a stout-flavored iced coffee. Who doesn’t love an iced coffee with breakfast?
Make your next brunch extra special with a big stack of these delicious blackberry pancakes. Brunch is served.
Enjoy More Sweet Brunch and Breakfast Recipes
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Blackberry Pancakes With Blackberry Syrup
- Electric griddle or large skillet
- 2 cups all-purpose flour spooned and leveled
- 3 tablespoons white sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs beaten, at room temperature
- 2 ½ cups buttermilk shaken before measuring
- 3 tablespoons melted salted butter
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 2 tablespoons butter not melted
- 2 cups blackberries cut in half
Blackberry Pancake Syrup
- 2 cups blackberries fresh or frozen
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- Splash of water
- Stir together flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.
- In a separate bowl, whisk together the beaten eggs, buttermilk, melted butter, vanilla extract and lemon zest.
- Pour the wet ingredients over the dry ingredients. Fold the mixture just until combined. Do not overmix or your pancakes won't fluff up properly. The batter will be lumpy. Let the pancake batter sit at room temperature for 30 minutes.
- Heat an electric griddle to the manufacturer's recommended temperature for pancakes or a large nonstick skillet over medium heat. Add the 2 tablespoons butter. When the butter melts and the cooking surface is heated, scoop the pancake batter and spoon it onto griddle or skillet (about ⅓ cup for a smaller pancake and about ½ cup for a large pancake). Once the batter forms a circular shape, place a few blackberry halves on top.
- When the edge begins to set, small bubbles rise throughout the batter and the bottom turns golden brown, use a large pancake spatula to carefully flip the pancake. Continue cooking for a few more minutes until the bottom browns and the center is cooked. Remove from the griddle or skillet and serve with more butter and the blackberry syrup.
Blackberry Pancake Syrup
- Add the blackberries, white sugar and water to a small saucepan on the stove. Bring the mixture to a boil over medium-high heat, stirring every so often to help dissolve the sugar.
- As the blackberry mixture heats, stir together the cornstarch and water in a small cup to make a slurry. Add the cornstarch slurry to the blackberry mixture once it comes to a boil. Continue to boil for another minute, just until thickened. Turn off heat.
- Using a potato masher or two forks, mash the blackberries. Top on pancakes. Enjoy!
- Keep leftover pancakes in an airtight container in the refrigerator for up to two to three days. You can also cover them individually in plastic wrap, place in a freezer and freeze for up to two months.
- To reheat in the oven, place the pancakes on a baking sheet in a single layer. Bake in a 350-degree oven for five to seven minutes. Frozen pancakes may take closer to 10 minutes. To reheat in the microwave, place up to four pancakes in a single layer on a paper towel-lined plate and set another paper towel on top. Microwave them for 15 seconds per pancake.
- Both frozen or fresh blackberries work. For the syrup, you don’t need to bother thawing the frozen berries, but for the pancakes, I recommend thawing the berries and draining them first to prevent your pancake batter from getting too watery.
- To keep pancakes warm, arrange them in a single layer on a baking sheet and place in a 200-degree oven. You can keep them warm for about 20-30 minutes. After that, you risk drying them out.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.