Light, fluffy, and sweet, these homemade blackberry pancakes are amazing for a delicious breakfast treat. Juicy blackberries and bright lemon zest are mixed into an easy pancake batter and then cooked to golden, buttery perfection. It’s the perfect weekend brunch and breakfast!
The best blackberry pancake recipe
Whether you’re searching for a sweet everyday breakfast idea or a recipe to take your weekend brunch to the next level, these blackberry pancakes are heavenly!
Every delectable bite is light and fluffy, with a melt-in-your-mouth texture, and studded with juicy blackberries giving you that perfect pop of sweetness.
Everyone will love this delicious breakfast and summer brunch recipe! It’s the perfect treat when fresh, sun-ripened blackberries are in season.
Let’s chat about the ingredients that go into this easy blackberry pancakes recipe. Aside from the berries, it’s simple pantry staples that you probably already have in your kitchen. Please scroll down to the recipe card below for specific measurements.
- Blackberries: Feel free to use fresh or frozen blackberries – both work great. In case of fresh berries, rinse them gently and pat dry with paper towels. If using frozen, don’t thaw them first but add them to the batter frozen.
- Flour: This recipe requires all-purpose flour. However, you can also substitute self-rising flour. In that case, omit the baking powder and salt in the recipe to swap it out.
- Baking powder gives the pancakes a nice rice and soft, fluffy texture.
- Salt enhances the other flavors.
- Granulated sugar: A touch of sugar sweetens these pancakes and takes them to another level.
- Milk: Whole milk works best, but any type of milk is fine.
- Egg: You need a large egg to give the batter stability. Make sure your eggs are at room temperature so they incorporate easily.
- Vanilla: A splash of pure vanilla extract balances the other flavors in this recipe.
- Lemon zest brings these berry pancakes to life and adds a fresh lemon flavor.
- Butter: You’ll need a little butter to fry this blackberry pancake recipe. Any type of frying oil, such as canola oil or coconut oil, works great too.
How to make blackberry pancakes
Don’t just save these delicious blackberry pancakes for special occasions. This is such an easy breakfast that you can make them whenever you crave a really good pancake. Here’s how to make blackberry pancakes in 5 easy steps:
#1: Mix dry ingredients
- Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.
#2: Add liquid ingredients
- Add the whole milk, egg, lemon zest, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix.
#3: Fold in blackberries
- Using a rubber spatula, gently fold in the blackberries until evenly distributed throughout the batter.
#4: Pour pancakes
- Heat a non-stick pan or skillet over medium heat. Add 1 tablespoon of butter and swirl to melt.
- Ladle 1/4 cup of batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.
#5: Cook pancakes
- Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden.
- Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes.
Tips for success
Read through the tips and tricks below to make the best blackberry pancakes! They come out golden brown, with crispy edges and a soft, fluffy center – so good!
- Don’t overmix the batter: Just mix the wet and dry ingredients until the streaks of flour have disappeared. Overmixing can lead to tough, chewy pancakes.
- Fold the berries in gently: Gently fold the blackberries into the batter using a spatula instead of stirring them in. This will help to create a lighter texture and prevent the berries from popping and discoloring the batter.
- Flip pancakes once: You should only flip your blackberry pancakes once during cooking. Wait for the bubbles to pop on the surface and stay open before flipping.
- Keep pancakes warm: To keep your pancakes warm, preheat the oven to 200°F / 100°F / gas mark 1/2. Place the pancakes onto a lined baking sheet and keep warm in the oven for up to 30 minutes.
Does breakfast get any better than fluffy blackberry pancakes? I think not, especially when you have some many ways to customize the recipe with your favorite add-ins. Take a look at some tasty ideas!
- Swap the berries: Instead of blackberries, you can try blueberries, raspberries, cloudberries, huckleberries, chopped strawberries, or pitted cherries.
- Substitute the milk: You can use buttermilk or a dairy-free milk alternative like almond milk or oat milk to make these blackberry pancakes.
- Add your favorite mix-ins: My recipe makes a great base pancake for your favorite mix-ins. Stir in your favorite additions, such as chopped nuts, quick oats, or chocolate chips.
One of the best things about homemade pancakes for breakfast is the toppings. Here are a few ideas for topping off and serving your blackberry pancakes:
- Blackberry syrup
- Fresh blackberries
- Maple syrup
- Greek yogurt
- Vanilla yogurt
- Cream Cheese
- Sweetened whipped cream
What kind of pan is best for blackberry pancakes?
A good quality non-stick frying pan or skillet is ideal. An electric griddle is also great because it heats more evenly.
Can I use frozen blackberries?
Yes, but don’t thaw frozen berries first as they will discolor the pancake batter.
Why does this blackberry pancake recipe calls for so much baking powder?
The baking powder is needed to keep the pancakes extra light and fluffy.
How can I tell when a blackberry pancake is ready to flip?
A pancake is ready to flip when the edges are set, and the pancake looks matte on top (but not cooked through), and you see bubbles rising to the surface and popping.
Can you make blackberry pancakes with pancake mix?
Want to save some time in the mornings? Feel to make blackberry pancakes using pancake mix instead. To do this, simply prepare the pancake mix following the directions on the box.
Add the same amount of lemon zest and the fresh or frozen blackberries. Cook according to the directions.
You can refrigerate or even freeze these homemade blackberry pancakes for longer storage. Here’s how to keep them fresh:
Refrigerate blackberry pancakes
To refrigerate the pancakes, let them fully cool first. Then put them in an airtight container and store them in the fridge for 4 to 5 days. Reheat on low in the oven or a toaster oven for the best results.
Freeze blackberry pancakes
To freeze the pancakes, let them cool completely. Then place them in a freezer-friendly container or freezer bag and refrigerate for about an hour. Then transfer the container (or bag) to the freezer and keep frozen for 2 to 3 months.
- 2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)
- 4 tsp baking powder
- 1/8 cup / 25 g / 0.8 oz granulated (white) sugar
- pinch of salt
- 1 3/4 cups / 420 ml / 14 fl oz whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup fresh or frozen blackberries
- 2 tbsp butter, for frying
- Mix dry ingredients. Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.
- Add liquid ingredients. Add the whole milk, egg, lemon zest, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix. Using a rubber spatula, gently fold in the blackberries until evenly distributed throughout the batter.
- Heat pan. Heat a non-stick pan or skillet over medium heat. Add 1 tbsp of butter and swirl to melt.
Tip: Use a paper towel to wipe most of the butter off. This trick helps to avoid that soggy first pancake.
- Pour pancakes. Ladle 1/4 cup of batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.
Tip: I recommend not crowding the pan and only baking 1 pancake at a time because it’s easier to flip.
- Flip over. Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden.
- Keep warm. When done, transfer the pancake to a large plate, cover it loosely with foil, and keep warm in a low-heat oven.
- Repeat. Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes.
- Serve. Serve the pancakes warm and pass with your favorite toppings, such as maple syrup, a knob of butter, and fresh fruit. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 211mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 4g
Reasons to love blackberry pancakes
- Easy homemade batter: This easy batter whips up with a few simple ingredients and comes out so light and fluffy.
- Kid favorite: Who could refuse pancakes? Packed with berries and a melt-in-your-mouth texture, your kids will love them.
- Make–ahead: You can prepare the blackberry pancakes in advance and store them for later.
- Versatile: The pancake batter is a great starting point for all sorts of tasty mix-ins and customizations.
More pancake recipes to love
I love breakfast – it’s my favorite meal of the day. Here are some of our other favorite pancake recipes that are perfect for any occasion. You’re going to love them!