Homemade blackberry pancakes are a snap to make using this easy homemade pancakes recipe! Fluffy homemade pancakes topped with delicious, easy to make homemade blackberry compote.
Breakfast is one of my favorite meals, primarily because it’s so easy to make. You know me, I’m all about quick and easy meals. Needless to say, I was super excited when I found out that this month’s theme was pancakes. I’ve been making them for my family for years, but this homemade blackberry pancakes recipe is my favorite. Yes, I’ve used pancake mixes before, but, honestly, making pancakes from scratch is just as easy. And they taste so much better, too.
While I’m not a fan of meals that are loaded with sugar, I am a fan of versatile meals where you can substitute sugary with fresh and better-for-you. Like these fluffy blackberry pancakes. Rather than drown them in syrup, I prefer to make homemade fruit compote. It is not as sweet, but still sweet enough to be a delicious topping for homemade pancakes.
Thick homemade pancakes are the best, and these fluffy homemade blackberry pancakes certainly fall into that category.
What kinds of toppings do you like to put on your pancakes?
These easy fluffy pancakes are topped with a delicious {and super easy!} homemade blackberry compote.
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 12-15
Save RecipeIngredients
- 2 cups fresh or frozen blackberries
- 3 Tablespoons water
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 2 eggs, whites separated and reserved
- 2 cups milk
- 2 Tablespoons vegetable or canola oil
- 3 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 Tablespoons granulated sugar
Instructions
- Combine half of the berries, water, sugar and lemon juice in a medium saucepan
- Cook 10 minutes over medium heat
- Add remaining berries and cook another 5 minutes, stirring frequently
- Serve warm over pancakes
- Makes 2 cups
- Combine egg yolks, milk, and oil in a large bowl
- Sift flour, salt, baking powder and sugar
- Beat into wet mixture until combined, but still slightly lumpy
- Using an electric mixer, beat egg whites until stiff, about 1 minute
- Gently fold egg whites into batter, just until combined
- Heat a griddle over medium-low heat
- Lightly brush with vegetable oil
- Pour 1/3 cup batter onto the griddle for each pancake
- Cook until bubbles form on top and the sides are dry, about 3 minutes
- Flip the pancakes and continue to cook until golden on the other side, about 1 more minute
- Transfer to a plate
- Repeat with the remaining batter, brushing the pan with more oil as needed
- Top with compote and serve warm
Notes
Reduce the heat if the pancakes are browning too quickly.
- Calories 2593
- Total Fat: 52 g 80%
- Saturated Fat: 12 g 60%
- Cholesterol: 49 mg 16.33%
- Sodium: 4859 mg 202.46%
- Potassium: 1593 mg 45.51%
- Total Carbohydrate: 456 g %
- Sugar: 133 g
- Protein: 75 g
- Vitamin A: 22.9%
- Calcium: 1104 mg 110.4%
- Iron: 21 mg 116.67%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Be sure to try these other delicious pancake recipes!
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Banana Nut Silver Dollar Pancakes from Big Bear’s Wife
Cinnamon Roll Pancakes from Cooking on the Front Burner
Dutch Baby Pancake with Fresh Berries from Love Bakes Good Cakes
Salted Caramel Banana Dutch Baby from Thyme For Cocktails
Easy Red Velvet Pancakes from A Night Owl
Classic Fluffy Buttermilk Pancakes from Pink Cake Plate
Buttermilk Pecan Pancakes from See Vanessa Craft
Easy Swedish Pancakes from Kleinworth & Co.
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