Easy Blackberry Pancakes
Easy blackberry pancakes are sweet, delicious, and perfect for a Spring or Summer brunch. Serve a stack of these fluffy pancakes for Mother’s or Father’s day brunch and secure your status as the favorite child!
What Berries to use for pancakes
We’re using black berries today, but this recipe can be used with blue berries, raspberries, strawberries, or even a mix of all the berries.
If you are serving this for a group of picky eaters, you can leave the berries out of the batter (say that 3x fast). Serve the berries on the side or with this mixed berry compote. Make sure you also make this oh so yummy homemade syrup—trust me it’s easy and will compliment the pancakes nicely.
Can I put frozen fruit in pancakes?
I like using fresh berries, especially when they are in season. During the Spring and Summer you can find berries for a good price and they are at their sweetest. However, because I know you’ll want to make these berry pancakes throughout the year, you can use frozen berries for this recipe, just make sure they are thawed all the way through before adding them to the batter.
Tips for making fluffy pancakes
Use an acid – my secret ingredient for light, fluffy pancakes in white vinegar. I know it may sound random but you will not taste the vinegar, I promise. The acidity causes the flour’s proteins to gently unravel, which produces a tender cake that is fluffy and moist. It’s similar to using buttermilk.
Don’t overmix – unlike cake batter, that is smooth, pancake batter is supposed to be lumpy. You want to mix the batter just enough to combine the ingredients. But DO NOT KEEP MIXING! Didn’t mean to yell at you, but I really want to drive home this point, because overmixing will cause your pancakes to be dry and hard and we definitely don’t want you getting talked about in the group chat!
Let the batter rest – Once you combine all the ingredients allow the batter to chill out for a bit, like 7-10 minutes, while you prepare your pan and fix yourself a mimosa.
Blackberry pancake recipe
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 egg
- 2 tablespoons white vinegar
- ¼ cup melted butter
- 2 cup black berries (or berries of your choice)
- In a large bowl combine all of the dry ingredients (2 cups all-purpose flour, 1 tablespoon white sugar, 1 teaspoon baking soda, and 1 ½ teaspoon baking powder). Whisk together to thoroughly combine.
- In a separate bowl combine all of the wet ingredients (2 cups milk, 1 tablespoon vanilla extract, 1 egg, 2 tablespoons white vinegar, and ¼ cup melted butter). Whisk together to thoroughly combine.
- Add wet mixture to the dry ingredients and combine gently (remember: don’t over mix).
- Add berries to batter and gently fold them in to batter with a rubber spatula. Fold carefully so you don’t mash the berries. Let batter rest for 7-10 minutes.
- Prepare a griddle or skillet by melting 2 tablespoons of butter or vegetable oil on medium heat.
- Once the oil or butter is sizzling, scoop batter with an ice cream scoop or ¼ measuring cup per pancake into the pan/griddle. Space pancakes apart so the pancakes do not touch.
- Cook pancakes for about 2-3 minutes on each side. Flip pancakes when tiny bubbles start to form on the top.
- Repeat step 6-7 with the remainder of the batter. Add more oil or butter to the pan as needed.
- Serve the pancakes warm with maple syrup, butter, whipped cream, berry compote, and/or extra berries.
You can use frozen berries for this recipe, just make sure they are thawed before adding them to the batter.
How to store leftover pancakes
I like to make more pancakes than I think we’ll consume in one day (some times I underestimate how much my family enjoys these pancakes) so we can have pancakes for breakfast throughout the week.
To store your pancakes, pack them in a freezer safe bag. Keep them in the fridge if you plan to eat them within 3 days, if not, freeze them. Warm them up in the microwave and enjoy.
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Find more easy to create brunch recipes and hosting tips in my brunch E-book, Where the Brunch Resides.