Fluffy pancakes with juicy blackberries are a great way to start the day! Kids and adults love the bursts of flavor through the pancakes. The natural sweetness and great texture will have you repeating this blackberry pancake recipe for weekends and summer brunch. It’s an easy recipe to whip up on a busy morning too!
Homemade Whole Wheat Blackberry Pancakes Recipe
Here in the Pacific Northwest wild blackberries are in season and I’m all about any recipe that makes fresh blackberries the star. We make my blackberry smoothie on repeat!
I also like to add them into blackberry muffins (swap the blueberries out of my gluten free blueberry muffins recipe), and make a quick blackberry chia jam and blackberry syrup to use the fresh berries when they are in season.
Washington and Oregon blackberries are extra delicious because blackberry vines grow wild here and produce exceptionally sweet berries.
This easy recipe is made without buttermilk. Instead we’re making a quick and easy 2 ingredient dairy free buttermilk. This helps the recipe to stay dairy free!
Opt for coconut oil in place of butter to keep it 100% dairy free.
Can you use frozen blackberries?
You can absolutely use frozen blackberries in place of fresh. That way, you can make these perfect pancakes all year round! Not just during the summertime.
When using frozen berries, you’ll want to defrost the blackberries before adding into the pancake batter. Because blackberries are often pretty large, chop them into the size of blueberries or a bit larger. This will help your pancakes cook to golden brown perfection.
Using defrosted blackberries will leave you with extra blackberry sauce. If you don’t mind your pancakes turning a bit more purple, mix it in.
If you’d like the blackberries to not turn your pancakes purple, strain the defrosted berries through a fine-mesh sieve before adding into the batter.
Simple ingredients for this blackberry pancake recipe
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- almond milk
- apple cider vinegar
- egg
- avocado oil
- vanilla extract
- whole wheat flour
- sugar
- baking soda
- baking powder
- sea salt
- fresh blackberries
How to make fresh blackberry pancake mix
Step 1: In a small bowl combine almond milk and apple cider vinegar. Mix and allow it to rest for 5 minutes to create a non-dairy buttermilk.
Step 2: After 5 minutes, add the egg, oil, and vanilla in and fully mix.
Step 3: In a separate bowl add the flour, sugar, baking soda, baking powder, and sea salt. Whisk the dry ingredients until combined, and then pour in the wet ingredients.
Step 4: Mix until the wet and dry are just combine. A few lumps are okay!
Step 5: If your blackberries are large, chop into small pieces and then add into the pancake batter. Mix gently and a minimal amount. Over-mixing will cause the batter to turn purple.
Step 6: To cook the blackberry pancakes, heat a large skillet to medium heat and add a little oil or melted butter. When hot, pour the pancakes batter in and cook on the first side for 3 minutes. When you see bubbles begin to form and the edges seem cooked, flip and cook another 2-3 minutes. Repeat with the remaining batter.
Step 7: Enjoy with butter, maple syrup, and extra berries, plus a side of scrambled eggs with chives!
Watch me make this easy breakfast
The full how to video can be watched below, or on my YouTube channel!
What to serve with homemade blackberry pancakes
Round out your breakfast with these other breakfast favorites!
- Homemade country breakfast sausage
- Celery and cucumber juice
- Smoked salmon and cauliflower egg puff
- Cheddar broccoli egg muffins
- Fruit salad
How to store leftover pancakes
Leftover pancakes can be stored in the fridge or freezer. Allow the cooked pancakes to fully cool to room temperature and then add to an airtight container or freezer bag.
Pancakes can be stored in the fridge for up to 1 week, or in the freezer for 6 months.
Re-heat pancakes in a toaster oven or on a large skillet over medium-high heat.
Substitutions
Below you’ll find a list of substitutions that will work well in this fresh berries pancake recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Almond milk – Any type of non-dairy milk will work. You can also make homemade buttermilk using whole milk, or opt to use buttermilk and omit the apple cider vinegar.
Apple cider vinegar – Use lemon juice in place of ACV if needed.
Avocado oil – Melted butter or melted coconut oil are both good alternative here.
Whole wheat flour – This recipe can be made using whole wheat pastry flour, all-purpose flour, or a gluten-free all-purpose flour mix.
Sugar – You can use coconut sugar, maple sugar or light brown sugar -a aloe l good alternatives. Maple syrup or honey work well too.
Blackberries – Don’t have fresh blackberries on hand? This recipe is fantastic with frozen blackberries too!
More healthy pancake recipes you’ll love
- 3 ingredient banana pancakes
- Protein pancake mix
- Whole wheat apple pie pancakes
- Zucchini banana buckwheat pancakes
- Banana carrot almond flour pancakes
- Fluffy healthy buttermilk pancakes
Blackberry Pancake Recipe
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 egg
- 2 tsp avocado oil plus extra for cooking
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 2 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh blackberries
Instructions
- In a small bowl combine almond milk and apple cider vinegar. Mix and allow it to rest for 5 minutes to create a non-dairy buttermilk.
- After 5 minutes, add the egg, oil, and vanilla in and fully mix.
- In a separate bowl add the flour, sugar, baking soda, baking powder, and sea salt. Whisk the dry ingredients until combined, and then pour in the wet ingredients.
- Mix until the wet and dry are just combine. A few lumps are okay!
- If your blackberries are large, chop into small pieces and then add into the pancake batter. Mix gently and a minimal amount. Over-mixing will cause the batter to turn purple.
- To cook the blackberry pancakes, heat a large skillet to medium heat and add a little oil or melted butter. When hot, pour the pancakes batter in and cook on the first side for 3 minutes. When you see bubbles begin to form and the edges seem cooked, flip and cook another 2-3 minutes. Repeat with the remaining batter.
- Enjoy with butter, maple syrup and extra berries!
Nutrition
If you try this fluffy blackberry pancakes recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
