Blackberry Buttermilk Pancakes

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.

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


Blackberry Syrup

cup cold water
tablespoon cornstarch
2 1/4
cups fresh or frozen (thawed) blackberries
cup sugar
tablespoons real maple syrup
teaspoon vanilla


cups Original Bisquick™ mix
cup buttermilk
teaspoon vanilla
to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

  • 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.

Expert Tips

Try swapping other berries for the blackberries. Strawberries, blueberries and raspberries would all work and would be equally delicious!

The syrup can be made ahead of time and stored in the fridge until ready to use. Before serving, allow syrup to come to room temperature or reheat on the stove or in the microwave.

To freeze pancakes, place on waxed or parchment paper-lined cookie sheet. Cover, and place in freezer 30 minutes. After 30 minutes, transfer to plastic freezer bag, and freeze. When ready to eat, thaw in microwave 2 to 3 minutes.