Name: Buttermilk Pancakes with Blackberry Thyme Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 TBSP Unsalted Butter, melted; 2 C All Purpose Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 2 C Buttermilk; 2 Lg Eggs; 2 tsp Pure Vanilla Extract; 1 Jar (13 Oz) Blackberry Preserves (I use Bonne Maman); 1/2 C (1 Stick) Unsalted Butter; 1/2 tsp Salt; 4 TBSP Honey; 2 tsp Fresh Thyme, finely chopped; Zest & Juice of 1 Lemon; 4 TBSP Butter, softened (can be salted or unsalted butter); 2 TBSP Honey

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I seriously considered naming this recipe – Blackberry Thyme Jam with a Side of Pancakes. That’s how amazing the sauce is. Like life-changing good. I may or may not have eaten SEVERAL spoonfuls. And the pancakes are darn good too – it’s my go to pancake recipe and it won’t let ya down.

How to Make Buttermilk Pancakes

Pancakes from scratch are much easier than you may think. I always opt for this method, because for one – I know exactly what’s in them. And two, I don’t have to make room for a box of pancake mix in my pantry. Plus, I always have everything I need to make them – the ingredients are so simple.

Melt the butter and set aside to cool slightly. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. While continuing to whisk, slowly pour in the melted butter.

Add the wet ingredients to the dry, and whisk together until just incorporated. It will be a little lumpy and that’s FINE! That’ll help them be extra fluffy. Now, set the batter on the counter and let it hang out while you make the blackberry thyme jam. Letting pancake batter sit for a bit before you cook them up is really great for getting light and fluffy pancakes.

How to Make Blackberry Thyme Jam

Add all the ingredients to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes. The jam will thicken slightly, and continue to thicken as it cools. (For the blackberry preserves, I like to use Bonne Maman – not an add, just my preference.)

This stuff takes buttermilk pancakes to another planet. But don’t limit it to just pancakes. Put it on ice cream, spread it on toast, make crumble bars with it, or just be like me and eat it off of a spoon.

I also whipped up some honey butter for these guys. It’s simply 2 parts softened butter: 1 part honey, and I usually just mix it up with a spatula. For this recipe I used 4 TBSP of butter and 2 TBSP honey. Trust, it’s amazing.

Cooking the Pancakes

I like to use my griddle for this because I can cook more pancakes at once. Turn the griddle to medium-low and melt 1 TBSP of butter all over the surface. Use a measuring cup to ladle the pancake batter onto the griddle. This helps them all be the same size and cook evenly. I use a 1/3 measuring cup for large pancakes.

Cook the pancakes until the edges turn golden brown and you see bubbles forming on the tops. Them give them a flip and cook for a few more minutes on the other side.

I like to put the cooked buttermilk pancakes on a sheet tray and keep them in the oven on the “keep warm” setting so they’re all nice and warm when you’re ready to eat. Also these freeze great for up to 3 months, so make a double batch and stock that freezer!

Be sure to check out my Banana Muffins with Cinnamon Crumble if you need a more on-the-go breakfast option!

Buttermilk Pancakes with Blackberry Thyme Jam

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Author: Elizabeth Buuck
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes

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Description

Fluffy buttermilk pancakes topped with blackberry thyme jam and honey butter.

Ingredients

Scale

For the Buttermilk Pancakes

2 TBSP Unsalted Butter, melted
2 C All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 C Buttermilk
2 Lg Eggs
2 tsp Pure Vanilla Extract

For the Blackberry Thyme Jam

1 Jar (13 Oz) Blackberry Preserves (I use Bonne Maman)
1/2 C (1 Stick) Unsalted Butter
1/2 tsp Salt
4 TBSP Honey
2 tsp Fresh Thyme, finely chopped
Zest & Juice of 1 Lemon

For Honey Butter

4 TBSP Butter, softened (can be salted or unsalted butter)
2 TBSP Honey

*fresh blackberries for topping

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Instructions

For Buttermilk Pancakes

Melt butter, set aside to cool
In a large bowl, whisk together the flour, baking powder, baking soda ad salt. Set aside.
In a medium bowl, whisk together the buttermilk, eggs, and vanilla. While continuing to whisk, pour in melted butter.
Add wet ingredients to dry. Mix until just combined, but still lumpy.
Let batter sit at room temp for 10-15 minutes while you make the jam and honey butter.
After 10-15 minutes, butter your griddle over medium heat. Ladle pancake batter on – about 4 at a time.
Cook on one side until bubbly on top and edges start to brown. Flip and cook another few minutes, until browned,
Keep warm on a sheet tray in the oven while you cook the rest.

For Blackberry Thyme Jam

Add all ingredients to a small saucepan over medium-high heat.
Bring to boil.
Reduce heat and simmer for 10 minutes,
Jam will thicken as it cools.

For Honey Butter

Mix together in a bowl using a small rubber spatula.

Notes

Pancakes freeze well for up to 3 months.