Blackberry Pancakes With Blackberry Syrup

Amethyst · January 18, 2026, 2:55pm

Blackberry Pancakes With Blackberry Syrup

Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 4 people

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

Directions:

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 of butter. When the butter melts and the cooking surface is heated, scoop the pancake batter and spoon it onto the 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 the heat.

Using a potato masher or two forks, mash the blackberries and place them on top of the pancakes. Enjoy!

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 them in a freezer, and freeze them 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 and 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 them 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.

Recipe FAQs

What if you don’t have buttermilk?

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.

Can you keep these blackberry pancakes warm in the oven ahead of serving time?

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.

Is an electric griddle better than a skillet for making pancakes?

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.

Expert Tips:

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.

Nutritional Facts:

Recipe courtesy of Burata Bubbles.com