Blackberries are one of my favorite fruits, and I can easily down a couple pints in a day during peak berry season. So when I came across a sale on California blackberries, I immediately snatched up several containers.
I woke the next morning and decided to put these berries to use by making my family some Blackberry Buttermilk Pancakes. These pancakes are some of the fluffiest I’ve ever made. They are moist, soft, and absolutely delicious when topped with a super quick and easy blackberry syrup!
To get started, gather your ingredients together.
First, you’ll want to make the blackberry syrup, using a 2-quart saucepan, by whisking together cold water and cornstarch until the cornstarch is dissolved.
Next, add in the blackberries, sugar, maple syrup and vanilla. Place the pot on the stove and bring to a boil. Stir frequently and break up the blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The syrup mixture will thicken slightly as it cools.
Now let’s make those pancakes! In a medium bowl, add Bisquick® mix, buttermilk, eggs and vanilla. Mix until just combined, being careful not to over mix. Next, give the remaining blackberries a rough chop and stir them into the pancake batter.
To cook your pancakes, heat a 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. This takes about 2 to 3 minutes. Flip and cook a minute or two longer. Repeat with remaining batter. Serve warm with a large drizzle of blackberry syrup.