Blackberry Pancakes With Blackberry Syrup

Looking straight on a stack of blackberry pancakes on a small plate with a bundle of purple and white flowers to the side.

Blackberry Pancakes With Blackberry Syrup

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.

Course Breakfast and Brunch

Cuisine American

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

Servings people

Calories 519kcal

Author Amanda McGrory-Dixon

Equipment

Electric griddle or large skillet

Ingredients

Blackberry Pancakes

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

Instructions

Blackberry Pancakes

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!

Video

Notes

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.

Nutrition