Blackberry Pancakes With Blackberry Syrup Recipe
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.
How to Make the Best Blackberry Pancakes With Blackberry Syrup
These stunning blackberry pancakes are the ultimate brunch showstopper. Topped with homemade blackberry syrup, they deliver a burst of fresh fruit flavor in every bite. Perfect for weekend entertaining or special breakfast occasions, these buttermilk pancakes are light, fluffy, and loaded with plump berries.
Why You’ll Love This Recipe
The beauty of this recipe lies in its simplicity and elegance. Fresh blackberries are folded directly into the batter for natural sweetness and visual appeal, while the homemade syrup adds an extra layer of berry flavor that surpasses any store-bought option. The combination of lemon zest and vanilla creates a sophisticated flavor profile that elevates these pancakes beyond your typical breakfast fare.
Tips for Perfect Pancakes
Don’t overmix your batter—a few small lumps are actually desirable for tender pancakes. Use a light hand when folding in the berries to keep them intact. The syrup thickens as it cools, so remove it from heat while still slightly loose for the ideal pourable consistency. Serve these beauties while they’re still warm for the best experience.
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.
Ingredients
Blackberry Pancakes
Blackberry Syrup
Instructions
Blackberry Pancakes
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine beaten eggs, buttermilk, melted butter, vanilla extract, and lemon zest.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the halved blackberries.
- Heat a griddle or skillet over medium heat. Grease with butter.
- Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Blackberry Syrup
- In a medium saucepan, combine blackberries, sugar, and water over medium-high heat.
- Bring to a boil, stirring occasionally.
- In a small bowl, mix cornstarch with a splash of water to create a slurry.
- Pour the cornstarch slurry into the boiling blackberry mixture and stir constantly.
- Reduce heat and simmer for 5 minutes, stirring frequently, until the syrup thickens.
- Remove from heat and let cool slightly before serving over warm pancakes.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Fresh blackberries work best, but frozen berries can be used—thaw them slightly first.
- The blackberry syrup can be made ahead and stored in the refrigerator for up to one week.