Combine the blackberries and syrup in a small sauce pan.
Cook over low heat while smashing blackberries.
Once warm, blackberries will be soupy. Continue to stir until desired consistency.
Remove from the heat and top pancakes with it.
Whisk together wheat flour, sugar, baking powder, and salt in a large bowl.
Add milk then eggs and oil. Whisk together. Add more milk if necessary to be thin enough for flat pancakes.
Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan.
Drop about 1/3 cup of batter per pancake onto the hot griddle.
When bubbles form around the edges of the batter, gently lift and flip the pancakes with a spatula.
Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes.
Serve with a spoonful of Blackberry Crush. Serve hot and fresh.