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Blackberry Pancakes with Blackberry Syrup

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Blackberry Pancakes with Blackberry Syrup

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Course: Breakfast
Cuisine: American
Keyword: Blackberry Pancakes with Blackberry Syrup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 206kcal



  • 1 1/4 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1/2 cup Greek yogurt, plain
  • 3/4 cup milk
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon peel, raw
  • 1 none cooking spray


  • 4 cup blackberries
  • 2 tablespoon sugar
  • 1/3 tablespoon cornstarch


  • Mash and strain the blackberries until you have 1 cup juice.
  • Place strained juice into a small saucepan along with the sugar and 1 teaspoon cornstarch.
  • Bring the mixture to a slow boil, stirring occasionally. Allow to simmer for one minute, then remove from heat and set aside to cool and thicken.
  • While sauce thickens, mix the flour, baking powder, and salt together in a large bowl.
  • In a separate bowl, whisk together the yogurt, milk, eggs, and vanilla.
  • Add wet ingredients to the dry and stir just until combined. Fold in lemon zest. (Add a bit more milk as needed; batter will thicken as it sits.)
  • Spray a large skillet or griddle with cooking spray and heat over medium heat.
  • Drop batter by 1/4-cup fulls onto the hot skillet, then add a few remaining blackberries (if available) to each pancake.
  • Cook until bubbles appear and the edges seem dry, then flip and continue to cook until golden. Repeat until all batter has been used.
  • Top pancakes with syrup and any remaining berries. Enjoy!
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Calories: 206kcal | Carbohydrates: 35g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 636mg | Fiber: 8g | Sugar: 11g

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