Description
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.
Ingredients
Units
Scale
Buttermilk Pancakes
- 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)
Instructions
Buttermilk Pancakes
- 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!
Notes
- 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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
