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A stack of Silverdollar Waffle Pancakes with Blackberry Syrup
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Silverdollar Waffle Pancakes with Blackberry Buttermilk Syrup

Light and fluffy buttermilk waffle pancakes topped with a sweet blackberry syrup made with fresh berries.
Course Breakfast
Cuisine American
Keyword blackberry syrup, homemade pancakes, how to make pancakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Syrup:

  • 10 fresh blackberries
  • 2 tablespoons sugar
  • 1 stick butter
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

For the Pancakes:

  • 2 Eggland's Best Eggs
  • 3/4 cup buttermilk
  • 1/2 stick melted butter
  • 1/2 teaspoon vanilla
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar

Instructions

For the Syrup:

  • Place blackberries and sugar into a small saucepan over medium low heat. Stir occasionally for about 10 minutes. Pour into a sieve placed over a small bowl pressing on berries to extract the rest of the liquid. Set aside; discard smashed berries and seeds.
  • Place butter, sugar and buttermilk into a separate small saucepan over medium heat. Stir and melt until mixture comes to a low boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Mix in blackberry liquid then pour syrup into a serving dish. Cover to keep warm while preparing waffle pancakes.

For the Pancakes:

  • Whisk eggs, buttermilk, butter and vanilla into a medium bowl until well combined. In a separate bowl, sift the flour, baking powder, salt and sugar. Mix into wet ingredients until just combined.
  • Place waffle pancake pan (or large skillet) over medium heat and spray with cooking spray. When hot, pour a couple Tablespoons into each waffle mold. Carefully flip after 1-2 minutes or until browned on bottom. Cook second side until golden brown. Continue to cook until all batter is used.
  • Stack waffle pancakes and pour LOTS of syrup over top, enjoy!