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Are you looking for new breakfast ideas? These Blackberry Buttermilk Pancakes with Blackberry Syrup are an easy homemade recipe that everyone will love!
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5 from 3 votes

Blackberry Buttermilk Pancakes with Blackberry Syrup

Course Breakfast

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 if you like a thinner pancake add 2 Tbls more
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup sugar optional
  • 1/2 to 3/4 cup fresh or frozen thawed blackberries, lightly mashed

Whipped Cream

    Instructions

    • 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. 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.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 and whipped cream.