Here's the ultimate weekend breakfast! These fluffy buttermilk pancakes boast crispy edges, filled with bursts of warm fresh blackberries, and topped with creamy mascarpone, fresh raspberries and blackberries, a generous drizzle of maple syrup, and a sprinkling of seeds and lemon balm. Yum!
For this recipe, I aimed for a large surface area to accommodate plenty of toppings, so I made wide pancakes. Feel free, of course, to make smaller versions if you prefer. Just note that smaller pancakes will cook a little faster, so keep an eye out for air bubbles forming earlier in the mixture before flipping to cook the other side.
For special occasions or just a treat, I enjoy indulging in a more decadent mascarpone topping. Other times, I opt for a thick natural Greek yoghurt.
I've topped the pancakes with sunflower and hemp seeds for their delicious texture, staples I always have on hand in my pantry. You could also use pepitas or even roughly chopped pistachios or macadamias.
This recipe also adapts perfectly with an egg replacer. I recommend ‘Bob's Red Mill Egg Replacer' for those with egg allergies or intolerances.
As always, please let me know if you make the recipe @gatherandfeast, and feel free to ask any questions. Enjoy!
Ingredients
Nut-free 
10 minutes preparation time + 25 minutes cooking time 
4-6 Pancakes
- 250g (2 cups) plain/all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bi-carb soda
- 2 tablespoons raw sugar, raw castor sugar, or castor sugar
- 1/2 teaspoon salt
- 480ml buttermilk
- 2 eggs
- 45g (3 tablespoons) butter, melted
- 125g fresh blackberries
- Butter for frying
Toppings
- 4 large spoonfuls of mascarpone or thick natural yoghurt
- 125g fresh raspberries
- 125g fresh blackberries
- 1-2 tablespoons sunflower seeds and hemp seeds
- Roughly 1⁄2 cup pure maple syrup
- Micro lemon balm, for garnish (optional)
Method
- In a large mixing bowl, combine the plain/all-purpose flour, baking powder, bi-carb soda, raw sugar, and salt. Whisk to combine thoroughly.
- Create a well in the centre of the dry ingredients and add the buttermilk, eggs, and melted butter.
- Whisk the eggs into the buttermilk, then gradually incorporate the flour from the sides until just combined. The batter should be barely combined and relatively lumpy.
- Gently fold in the fresh blackberries using a spatula or large spoon.
- Place a large frying pan over medium heat, add a knob of butter, and allow it to melt.
- Pour approximately 1 to 1 1⁄2 cups of the pancake batter into the pan to form a large pancake.
- Cook until air bubbles form on the surface, then flip and cook the other side until golden brown.
- Remove from the pan and repeat with the remaining batter.
- Top the pancakes with a dollop of mascarpone or thick Greek yoghurt, fresh raspberries, blackberries, sunflower seeds, hemp seeds, and a generous drizzle of pure maple syrup. Garnish with micro lemon balm leaves (optional).
- Serve immediately and enjoy!
NOTES
- If you don't have buttermilk on hand, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 450ml milk. Let it sit for 5-10 minutes until it curdles slightly before using in the recipe.
- Be careful not to over-mix the pancake batter. It's okay if there are a few lumps remaining; over-mixing can result in tough pancakes.
- Ensure that the frying pan is heated to medium heat before adding the pancake batter. This allows the pancakes to cook evenly without burning.
- Feel free to customise the toppings based on personal preference or dietary restrictions. You can add sliced bananas, chopped nuts, or a drizzle of honey as alternatives.
- The micro lemon balm is an optional garnish and can be omitted if not available. Alternatively, you can use other fresh herbs for garnishing or skip this step altogether.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a frypan, toaster or in the oven before serving.
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