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
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.