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Buttermilk Pancakes with Blackberry Thyme Jam

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


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



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



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.


Pancakes freeze well for up to 3 months.

Keywords: pancakes, buttermilk pancakes, blackberry jam