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Blackberry Buttermilk Pancakes

Blogger Tieghan Gerard of Half Baked Harvest makes blackberry pancakes with a quick and easy blackberry syrup!

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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

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LOCATION

Directions

  • 1 In 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.
  • 2 In 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.
  • 3 Heat 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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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