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Blackberry Buttermilk Pancakes

By Tieghan Gerard
Created January 10, 2017
You’re family will fall in love with these absolutely delicious Blackberry Buttermilk Pancakes.
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Blackberries are one of my favorite fruits, and I can easily down a couple pints in a day during peak berry season. So when I came across a sale on California blackberries, I immediately snatched up several containers. 

I woke the next morning and decided to put these berries to use by making my family some Blackberry Buttermilk Pancakes. These pancakes are some of the fluffiest I’ve ever made. They are moist, soft, and absolutely delicious when topped with a super quick and easy blackberry syrup! 

To get started, gather your ingredients together.

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First, you’ll want to make the blackberry syrup, using a 2-quart saucepan, by whisking together cold water and cornstarch until the cornstarch is dissolved.

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Next, add in the blackberries, sugar, maple syrup and vanilla. Place the pot on the stove and bring to a boil. Stir frequently and break up the blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The syrup mixture will thicken slightly as it cools.

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Now let’s make those pancakes! In a medium bowl, add Bisquick® mix, buttermilk, eggs and vanilla. Mix until just combined, being careful not to over mix. Next, give the remaining blackberries a rough chop and stir them into the pancake batter.

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To cook your pancakes, heat a 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top. This takes about 2 to 3 minutes. Flip and cook a minute or two longer. Repeat with remaining batter. Serve warm with a large drizzle of blackberry syrup.

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Ingredients

  • Blackberry Syrup
    • 1/3cup cold water
    • 1tablespoon cornstarch
    • 2 1/4cups fresh or frozen (thawed) blackberries
    • 1/4cup sugar
    • 2tablespoons real maple syrup
    • 1teaspoon vanilla
  • Pancakes
    • 2cups Original Bisquick™ mix
    • 1cup buttermilk
    • 2eggs
    • 1teaspoon vanilla
    • 1/2to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

Directions

  • 1In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
  • 2In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
  • 3Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

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