Blackberry Buttermilk Pancakes
Prep 5 min.
Cook 10 min.
Whip up a batch of Blackberry Buttermilk Pancakes, STAT! These made-from-scratch pancakes feature rich buttermilk and succulent berries—both cooked in the batter and cascading over the top. You’ll love the yummy berry bursts in every bite.


Serving Size: 5

1 egg

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons brown sugar

1 teaspoon kosher salt

1 cup fresh blackberries (or swap raspberries, blueberries, or strawberries)

pure maple syrup



1.     Lightly grease and preheat a griddle or large skillet.

2.     If berries are large, cut half of them in half to add to batter; save the rest as topping.

3.     Add egg, buttermilk, and vanilla to your Whiskware Batter Mixer and whisk together. Add flour, baking powder, baking soda, brown sugar, and salt to egg mixture and shake until just combined.

4.     Pour rounds of batter onto griddle or skillet. Add pieces of blackberry to each pancake. Cook until golden, flipping once.

5.     Serve topped with additional berries and pure maple syrup.



Placate your picky eaters with homemade berry pancakes they’re sure to love.



The Whiskware Batter Mixer helps you blend perfect pancake, crepe, or waffle batter, with minimal mess. Your countertops will love you!