Blackberry Buttermilk Pancakes
Tieghan Gerard
Updated Jan 16, 2014
Bursting with berry-rich flavor, these fluffy flapjacks are perfectly complemented by a quick-fix blackberry syrup. Fix a big batch on the weekend, then freeze individual pancakes for quickly warmed breakfasts all week long.
Blackberry Buttermilk Pancakes
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 11
Ingredients
Blackberry Syrup
- 1/3 cup cold water
- 1 tablespoon cornstarch
- 2 1/4 cups fresh or frozen (thawed) blackberries
- 1/4 cup sugar
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla
Pancakes
- 2 cups Original Bisquick™ mix
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed
Instructions
-
Step1In 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.
-
Step2In 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.
-
Step3Heat 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.
Nutrition
460
Calories
13g
Total Fat
11g
Protein
71g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 120
- Total Fat
- 13g
- 21%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 820mg
- 34%
- Potassium
- 310mg
- 9%
- Total Carbohydrate
- 71g
- 24%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 28g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 15%
- 15%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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