Buttermilk Pancakes with Blackberry Smash
Serves 4Prep 15m · Cook 20mBreakfast
Daddy picked blackberries along the fence line every July, and Mama swore the scratches on his arms were the price of a proper breakfast. She never measured the berries — just cooked down whatever his hat could hold. Lumpy batter, she taught me, is a sign you didn't overthink it.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter, plus more for the griddle
- 1 teaspoon vanilla extract
- 2 cups blackberries, fresh or frozen
- 2 tablespoons sugar (for the smash)
- 1 squeeze of lemon juice
- Maple syrup, for serving
Instructions
- Make the smash first: cook the blackberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat, crushing gently with a fork, until saucy but still chunky, about 8 minutes. Set aside.
- Whisk the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — a few lumps are correct.
- Heat a griddle or large skillet over medium heat and butter it lightly. Pour 1/3 cup batter per pancake.
Recipe by Cora Jean B.