Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup is an outrageously delicious breakfast. We’ve deepened the flavor all over the place. They’re the coziest of pancakes.
Do you guys remember Ghostbusters 2? They found that river of pink slime that was basically the disgusting, congealed manifestation of everyone’s bad vibes and negativity. It just kept growing and making everybody feel awful and behave horribly to each other. I feel like that could be flowing underneath the entire world right now.
I work in a secondary school, and the energy there can be very dark sometimes. Teenagers can be cruel to each other, sometimes without even realizing just how hurtful they’re being. I have to swim around in that 40 hours a week, and it’s hard to wash it away sometimes.
Every now and then, though, I’ll have a conversation with a young person where I feel like, after years of telling them to be kind, it might finally be sinking in. Maybe I’m just deluding myself, but I can’t give up on the notion that we live in the world that we create. I know I want to create a world with love at its center, and I won’t stop until I find it.
My home is my sanctuary, and my kitchen is its warm, beating heart. It’s there that I get to create the things that soothe my soul and help me share my love with others. A big stack of Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup is basically like a Care Bear Stare. It’s like a bright beam of pure joy and comfort.
The pancakes have a hearty texture from the whole wheat flour without being heavy. And the cinnamon gives just a hint of warming spice. The blackberry brown butter syrup is simple to make, and the contrasting sweet tartness really brightens things up. Plus, just look at that color.
How to make Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup
We’re taking our basic Whole Wheat Pancakes recipe and just adding a bit of cinnamon to the mix. You stir together the dry ingredients and the wet ingredients separately. Then bring them together as quickly and gently as possible. That’s how we maintain tender, fluffy pancakes.
Make sure your pan is well heated before you start, and just keep pouring and flipping and eating until you run out of batter. These are best when served straight off the griddle, but you can keep them warm in a low oven if you want to cook them all before people start eating.
To make the syrup, start by browning your butter. Just cook it over gentle heat until you start to see the brown flecks form. Then add some berries, fresh or frozen, and some sugar and water. Stir it all together until the sugar is dissolved. I like to use my wooden spoon to smash the berries a little bit. Just give it a little stir before you pour it onto your pancakes so everything well combined.
Then all that’s left to do is pour it over a big stack of pancakes and just wander around in total bliss for the rest of the morning.
Every day, I’m choosing to make my world as awesome as it can be. It’s all I’ve got. If I can make someone some Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup, I’m confident they’ll feel pretty awesome as well.Print
Cinnamon Whole Wheat Pancakes with Blackberry Brown Butter Syrup
Cinnamon Whole Wheat Pancakes with Brown Butter Blackberry Syrup is an outrageously delicious breakfast. We’ve deepened the flavor all over the place. They’re the coziest of pancakes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
For the syrup
- 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
For the pancakes
- 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
For the syrup
- 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.
For the pancakes
- 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.
Keywords: Pancakes, Whole Wheat, Blackberry