These blackberry buttermilk pancakes are as FLUFFY as fluffy can get. Just look at them!! Swoooooon….
Pancakes are definitely one of my favorite sweet breakfast/brunch items and blackberries are for sure my favorite berry so this combo seemed like a no brainer.
SO why buttermilk? Let me tell you! Buttermilk adds a slight tang flavor to pancakes, which I (and many others) prefer over normal milk pancakes plus the buttermilk creates super light and airy pancakes that are tall, slightly crispy, and delicious.
How does buttermilk make the pancakes tall? Well, since buttermilk is acidic, it boosts the baking soda into action (creating carbon dioxide gas) for extra height and browning. Science is cool, yo.
Why blackberries?! Because like I said earlier… they are my FAVORITE berry but you could use blueberries, raspberries, etc… if you so please. Let it be known that I do recommend the blackberries though.
#teamblackberry
Pancakes AKA a glorified dessert served in the morning with the main purpose of delivering butter and syrup to one’s mouth… except in this case, it’s HONEY COCONUT SYRUP.
What?! I know. I made it up. I combined honey, coconut oil, and maple syrup…. the result… smooth, sweet, coconut-y maple honey goodness. Basically, you get a fabulous syrup that already contains a butter-like fat so there’s no need to add actual butter. Just top your crazy tall and fluffy blackberry exploding buttermilk pancakes with honey coconut syrup and EAT THEM AS FAST AS YOU CAN. Just kidding, savor them because you’ll be extremely sad when they are gone. I may have shed a tear. I should probably make more this weekend… yup, done… blackberries and buttermilk on the grocery list…
OH speaking of buttermilk and grocery lists… you can always substitute buttermilk for milk and lemon juice (read about that and another buttermilk alternatives here), if you don’t feel like buying buttermilk. Though, real buttermilk is best and you can make these AMAZING biscuits with the leftover buttermilk… just saying.
Blackberry season is right around the corner, July through August (though, you can obviously get them year round), so you should pick up a pint or two in the near future and make these pancakes ASAP.
Blackberry buttermilk pancake time… ready, set, recipe!
Ingredients
- 2 tablespoons cold unsalted butter, plus more for frying the pancakes
- 2 tablespoons granulated sugar
- 1 large egg, room temp
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons buttermilk
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 pint fresh blackberries + extra for garnish
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 200F and place a baking sheet inside.
- Add butter to a large (microwave safe) bowl. Melt butter in the microwave for 30-45 seconds then whisk in sugar. Let mixture cool slightly then whisk in egg and vanilla extract. Whisk in the buttermilk, salt, and baking soda until well combined. Next, whisk in the flour until it just disappears. Your mixture should be thick (almost like a soft cookie dough and not batter) but if it's too thick then add an additional tablespoon or two of buttermilk. Finally, gently mix in blackberries using a rubber spatula. Once you start to see purple streaks, stir/fold the mixture a few more times then stop (you don't want to mush up all the blackberries, only a few).
- Heat a large skillet over medium-low heat. Once hot, add 1-2 tablespoons of butter and let it melt. After the butter melts, use a 1/4 cup scoop to add pancake batter mounds to the skillet (mine fit four pancakes). Let pancakes cook for about 2-4 minutes (lift up a part of the pancake to make sure it's cooked enough and golden) then flip the pancakes and cook for another 2-4 minutes on the other side. Don't worry if the middle of the pancake still looks a little batter-y, it will cook more in the oven (see next sentence). Place cooked pancakes on the baking sheet inside the oven from step one. Repeat process with remaining batter.
- Honey coconut syrup: Combine honey, coconut oil, and maple syrup in a jar then microwave for about 30 seconds to 1 minutes or until the coconut oil is melted. Remove from microwave, top with lid then shake to mix. You may need to shake again before serving as the mixture may separate.
- Assemble: Stack pancakes on a plate, drizzle with honey coconut syrup then top with extra blackberries... EAT.
Don’t cry over spilled syrup…. though, I really wanted too… it was SO STICKY.
OH! I just had a great idea!! You should totally make these blackberry buttermilk pancakes for your dad on Father’s Day this Sunday. I’d probably recommend doubling or tripling this recipe though… 🙂
You could also make him these crispy lemon poppy seed pancakes, just a thought!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your buttermilk pancakes in action. Have a fabulous weekend friends!
– a
p.s. have I told y’all that we have a black raspberry bush in our yard?! Not blackberries, not red raspberries… BLACK RASPBERRIES. I will make pancakes or muffins with them once they are ripe 🙂 (keep you posted, promise)
Annie @ The Garlic Diaries
Ohhhh my goodness. These pancakes are speaking to my soul. One of my biggest pregnancy cravings has been pancakes…and these looks SO PERFECT. I’m seriously drooling…can’t wait to try them!
Adrienne
Baby wants pancakes! Definitely don’t blame him or her… these are SO DELICIOUS. Hope you love them as much as I do!! 🙂