Pancakes with Blackberry Syrup and Maple Whipped Cream

It’s berry season!  Everywhere you go there are farms stands selling berries and even the grocery stores are overflowing with flats of fresh berries on sale. And since homemade pancakes are a weekly occurrence in our house I decided to try making a syrup out of a berry that we really don’t eat that often, blackberries. The syrup in this recipe is really easy and you can make it ahead and store it in the fridge, which I did, until someone went in and finished off the bowl.  Hmmm….anyway, it’s an easy do ahead step and is really just a reduction of berries and sugar and water and some lemon zest and juice thrown in there for balance. Be sure to strain it really well and press down on the seeds to get the ‘pulp’ of the berries.  This will help thicken the mixture as it sets and also gives you a lot more syrup.  As for the whipped cream, we don’t like ours super sweet but you can add more powdered sugar to it if you want. We also like our cream a little runny too but for stiffer cream, you can use the equipment that can be found on Cream Charger World. It’s worth investing in cream charger equipment if you often find yourself whipping cream. If this were an adults only meal I’d add a little bourbon to the whipped cream to give it a more complex flavor and break up some of that sweetness.  Enjoy your weekend pancakes everyone!

Blackberry Syrup

  1. Bring blackberries, sugar, water, lemon zest, and juice to a boil in a small non-reactive sauce pan and stir mixture with a wooden spoon.  Reduce to medium heat and let the blackberries breakdown and the sugar dissolve, pressing with a wooden spoon from time to time.  Total cook time will be approximately 20 minutes. The mixture will thicken but not be real syrup.  Strain in a fine mesh sieve over a bowl and really press down on the mixture so that only the seeds remain.  This will greatly increase the amount of blackberry syrup you yield. Let it cool and it will thicken or refrigerate overnight

Maple Whipped Cream

  1. In a large bowl (preferably a standing mixer with a whisk attachment) add the heavy cream, powdered sugar, and salt.  You can also use a hand held electric mixer or even do this the old fashioned way by hand with a whisk).  
  2. Begin to whisk on low so the cream doesn’t go everywhere and gradually increase the speed to medium and then medium high.  Continue mixing until soft peaks form.  If you go to far the cream will become thick and hard.  Think light and fluffy.  Stop the mixer and add in the maple syrup.  Taste and adjust if needed.  Whish a few more times on low to combine and serve or cover and refrigerate up to 2 hours.

*keep in mind you have the sweet blackberry syrup as well so you don’t want to go too sweet with the whipped cream


  1. Place the dry ingredients in a large bowl and sift to combine. 
  2. Place the milk, egg and vanilla extract in a separate medium bowl and whisk gently to combine.  Add in the melted butter a little at a time while whisking.
  3. Pour the wet ingredients into the dry ingredients and whisk to combine a few times.  Do not over mix or the pancakes will be tough.  The batter will not be smooth.  Let the batter rest on the counter for 20-30 minutes before cooking, if possible.
  4. Heat a medium skillet or non-stick pan over medium heat.  Add 1 to 2 teaspoons of butter or oil to the pan.  When butter is melted and the pan is hot add ¼ cup of batter to the pan for each pancake.  Cook for x minutes on the first side until small bubbles appear on the top of the batter, flip and cook 20-30 seconds on the second size. 
  5. On the plate stack 2 or 3 pancakes per person, drizzle with blackberry syrup, top with maple whipped cream and garnish with sliced almonds.  Or, stack all of the pancakes on a platter and drizzle the syrup on top and around the plate and serve the whipped cream and sliced almonds in separate dishes on the side so guests can help themselves.


Blackberry Syrup

6 oz fresh blackberries

½ cup sugar

½ cup water

1 teaspoon lemon zest and lemon juice

Maple Whipped Cream

 1 cup Heavy cream

2 Tablespoons Powdered sugar

¼ teaspoon salt

4 Tablespoons real Maple syrup
*add a good tablespoon of bourbon if making for an adult crowd for a more sophisticated taste

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

1 cup whole milk

1 Egg

4 Tablespoons unsalted butter, melted and cooled slightly, plus more for cooking

1 teaspoon vanilla extract

¼ cup sliced almonds (garnish)

Makes 8 small pancakes. 

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