Holiday dinners are great. I love a good feast, especially one with a lot of carby side dishes. But my favorite meal at Christmas has always been breakfast. When I was a kid, we’d wake up early before the sun came up and wait as patiently as a child can for our parents to wake up. We were allowed to open the presents in our Christmas stockings and drink hot chocolate and eat cookies while we waited for our grandparents to arrive. Then we’d have some sort of amazing over the top breakfast. Cinnamon rolls, pancakes, French toast, bacon, sausage, scrambled eggs with cheese, more cookies. Okay, maybe we didn’t have all of those every year, but I remember Christmas breakfast being epic.
Think about putting Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup on your table for Christmas breakfast, or any breakfast. It’s just a step above the everyday, which makes it special enough for the holidays, but there is practically no added effort. Heat up a few things in a pot. Add some cinnamon to your pancake batter. Simple.
There’s a hit of warmth from the cinnamon, and the sweet and sour blackberry syrup is jewel bright, just like a shiny Christmas ornament. You can make a huge stack of them and keep them warm in the oven. They’re perfect along side your fluffy eggs, crispy bacon, and juicy sausage. I seriously can’t wait until Christmas morning.
Happy holidays friends. It’s gonna be awesome!
- 4 tablespoons butter
- 1/2 cup frozen blackberries
- 1/4 to a 1/3 cup sugar, depending on how sweet you like your syrup
- 1/4 cup water
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 tablespoons sugar
- 1 egg
- 1-1/4 cup buttermilk
- 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled
- Put the butter in a small sauce pan over medium heat stirring occasionally. Once the butter starts to brown, add the remaining ingredients and cook until the sugar is dissolved. You can turn down the heat to low and let the syrup continue to stay warm until ready to serve. You can strain the syrup before serving or leave the berries in, whichever you like.
- In a medium mixing bowl, gently whisk together whole wheat flour, cinnamon, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
- In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
- Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
- In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
- I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
- Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
- Top your stack of pancakes with your blackberry syrup and feel special.