These Blackberry Pancakes are a delicious way to elevate the standard simple pancake breakfast. Here’s what’s going to happen – we’re going to make some fantastically fluffy buttermilk pancakes, top ‘em with a delicious blue and blackberry compote (with an optional secret ingredient), and toss a wonderful dollop of brown-sugar butter on top.
Oh…and, then we’re going to totally casually pour maple syrup all over it. It’s going to be totally casual. We’re not going to freak out at all.
Nope, not at all.
Totes cas, bestie.
Blackberry pancakes don’t get no love
Blackberry pancakes (even ones with blueberry support!) just don’t get the attention they deserve. Blackberries in general (I feel), are a somewhat underappreciated berry. Honestly, they have this sweet and somewhat earthy flavour that’s actually quite marvelous, but they’re usually overshadowed by the rest of the Berry family (especially by brothers Blue and Straw) – they’re that super-talented middle child that people somehow just don’t notice.
Fun fact: Blackberries were the first berries I ever picked. I know, I know…blueberry picking is all the rage these days (damn it, Blue! Stop hogging the limelight.), but my aunt had blackberry bushes in her garden.
I’d often stay with her in the summer, and one of my many garden antics involved picked blackberries and eating them (usually without washing them…don’t follow my example).
Come to think of it, it may have been the very first fruit I picked…and possibly even the first one to prick me (blackberry bushes have thorns because they’re hardcore).
Blackberry pancake tips – How to cook perfect pancakes!
So, here’s the good news – there’s nothing special required to whip up your own batch of these delicious pancakes. The blue and blackberry topping is made separate from the buttermilk pancakes, so there aren’t any accommodations to worry about.
Here’s the (slightly-) less good news, they’re still a pancake recipe, and are susceptible to all the usual issues faced when making buttermilk pancakes.
I’ve gone into more details in some of my other pancake posts, so to avoid boring you with repetition, I’ll keep this part short and sweet:
- Don’t overmix your batter (I cannot say this enough.)
- Make sure you baking soda/powder is fresh.
- Heat management is important – don’t rush the process with a super high heat that will leave you with uncooked insides.
- Take it easy when flipping your pancakes – hang-time is the enemy of airy, fluffy pancakes. Use your wrist to gently turn the pancakes over, instead of ‘flipping’ or tossing them!
And of course, check out my guide on How to Read a Recipe to make sure you know how to approach any online recipe (whether it’s these blackberry pancakes or some crazy 19-layer-cake-thing).
How to make Brown Sugar Butter
Brown sugar butter is an optional add to this recipe…if you can’t be bothered to make it, regular butter is great too. And so is whipped cream. But you know me, bestie. I’ve got a bit of a sweet tooth, so brown sugar butter it is!
All you have to do in order to make it for yourself is use an electric mixer to combine a stick of (softened!) butter with half a cup plus 2 tablespoons of brown sugar, and a tablespoon of whipping cream. Refrigerate till it sets. And that’s it!
Pro Tip: I use an ice cream scoop to roll the brown sugar butter into little balls and then refrigerate. That way, all I need to do is plop a ready-made aesthetic ball of buttery brown sugar deliciousness on to my blackberry pancakes!
What does the rose syrup do?
Rose syrup complements the blue and blackberry compote’s flavour incredibly well by adding a little extra sweetness and fragrance. I’ve made it optional because I realise it’s not something everyone keeps at home (falooda syrup works well too!).
If you choose to forego it, don’t worry about finding a replacement, your compote will still taste great.
Why Does it Look like there are more Blueberries than Blackberries?
This was something I wondered when I first tested this recipe. The reason is because there are technically more individual blueberries than there are blackberries (because blueberries are smaller).
Other delicious pancakes recipes to try
Pancake recipes are some of my favourite things to work on. Here are a few other recipes I know you’ll love:
- Fluffy Pancakes (without buttermilk)
- Lemon Mascarpone Pancakes
- Fluffy Japanese Pancakes / Souffle Pancakes
- Lemon-Raspberry Dutch Baby Pancake
- Raspberry Swirl Pancakes
- Dutch Baby Pancake
The link below is an affiliate link. This means that if you choose to purchase using them, I will receive a small commission, at no extra cost to you. And that would be so very lovely of you. Thank you.
I use an electric hand mixer to make the brown-sugar butter. You can get away using a strong arm, but it’s way easier not to.
Now whether you’re purely a pancake lover or a general foodie, you really should be checking out my collection of t-shirts for foodies on The Chocolates & Chai Shop.
Okay, bestie. Now it’s your turn to talk to me. Have you ever been berry picking? Where do you stand on blackberries? (Did you know they’re also called brambleberries?) Let me know in the comments below.
These Blackberry Pancakes (with Brown Sugar Butter) are a simple way to make your standard fluffy buttermilk pancake recipe a little extra delicious. Also, blackberries are underappreciated.
- 1 cup cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup white sugar
- A pinch of salt
- 1 large egg
- 1 cup buttermilk
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Butter, for cooking
Blue & Blackberry Pancake Topping
- 1/2 cup blackberries
- 1/4 cup blueberries
- 1/2 tsp corn starch
- 1 tsp water
- 1 tsp rose syrup (optional)
- Sift flour, sugar, salt, baking powder, and baking soda together in a large bowl.
- In a separate bowl, beat together the eggs, buttermilk, and melted butter.
- Barely combine wet and dry ingredients to form a lumpy batter. Please be careful not to overmix – having some streaks of flour remain is perfectly fine! (Optional: I like to let my batter sit for 10-15 minutes.)
- Melt butter over medium heat. Ladle 1/3 cup of batter on to the pan.
- The pancakes are ready to flip when bubbles appear on the surface, and the edges begin to brown – usually about 2-3 minutes per side.
Blue & Blackberry Pancake Topping
- Mix all the ingredients together over a medium-low heat. Cook, stirring occasionally until you reach your preferred consistency. (I prefer to allow it to thicken quite a bit.)
- Plate in a way that makes your heart sing. I added a dollop of brown sugar butter, and poured on the maple syrup!
- All-Purpose Flour works just fine, but will result in pancakes that are ever-so-slightly less fluffy.
- If you’re wondering how to make your own brown sugar butter, I’ve provided directions and an easy recipe in the post above!
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Blackberry Pancakes, Brown Sugar Butter, Buttermilk pancakes, blackberry buttermilk pancakes,