Pioneer Woman Cornmeal Pancakes with Blackberry Syrup

These golden, grainy Pioneer Woman cornmeal pancakes with blackberry syrup are made with a thick cornmeal-flour batter cooked on a buttered griddle, then stacked with butter between each pancake and drizzled with a quick homemade blackberry syrup. They take about 30 minutes from bowl to plate.

The batter is heavier than regular pancakes because of the cornmeal ratio. It’s almost equal parts flour and cornmeal, which gives the pancakes a beautiful yellow color and a slightly gritty, rustic texture. Stir the wet into the dry gently and fold in the melted butter last. If the batter looks too thick and gloopy, splash in a little extra milk to loosen it just enough to spread on the griddle.

Cook these on medium-low heat with butter in the skillet for every batch. The butter gives each pancake that golden, griddle-marked surface that looks and tastes better than dry-pan cooking. The blackberry syrup is simple: berries, sugar, and water brought to a boil, then thickened with cornstarch and mashed lightly with a whisk. Make the syrup first so it’s warm and ready when the pancakes come off the griddle.

Pioneer Woman Cornmeal Pancakes with Blackberry Syrup

Author: Hamdi Saidani Courses:Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

These Pioneer Woman cornmeal pancakes with blackberry syrup stack golden, grainy pancakes with butter and drizzle them with a thick, homemade blackberry syrup for a special breakfast.

Ingredients

For the pancakes:

• 1 1/2 cups (scant) all-purpose flour
  
• 1 1/2 cups (heaping) yellow cornmeal
  
• 1/2 teaspoon salt
  
• 3 tablespoons baking powder
  
• 4 tablespoons sugar
  
• 2 1/4 cups whole milk, plus more if needed
  
• 2 large eggs
  
• 3 teaspoons vanilla
  
• 4 tablespoons butter, melted

For the blackberry syrup:

• 1 pint blackberries
  
• 1 cup sugar
  
• 2 tablespoons cornstarch
• 1/2 cup water
  

For serving:

• Extra butter
  
• Maple or pancake syrup (optional)

Instructions

1. In a large bowl, mix together the flour, cornmeal, salt, baking powder, and sugar.
   
2. In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the wet ingredients into the dry and stir gently to combine.
   
3. Stir in the melted butter. If the batter is overly thick, splash in a small amount of extra milk.
   
4. For the blackberry syrup, combine the blackberries, sugar, and water in a saucepan. Bring to a gentle boil and cook on low for 5 minutes. Stir in the cornstarch and continue cooking, mashing the larger berry pieces with a whisk or spoon, until the syrup is thick. Remove from heat and set aside.
   
5. Heat 1 tablespoon of butter in a skillet over medium-low heat. Drop 1/4 cup of batter per pancake and cook until golden brown on both sides. Add more butter to the skillet between batches.
   
6. Stack three pancakes with a pat of butter between each one. Drizzle with warm maple syrup, then spoon the blackberry syrup over the top.

FAQs

What do I serve it with?

Crispy bacon or sausage links on the side and a strong cup of coffee. For a full brunch spread, the Strawberry French Toast on the same table gives guests a stuffed, cream cheese option alongside these simpler stacked pancakes. The cornmeal muffins with Blackberry Jam in a basket rounds things out with a grab-and-go option that shares the same cornmeal-and-berry pairing.

Why is the batter so much thicker than regular pancakes?

The high cornmeal ratio absorbs more liquid than plain flour. That thickness is intentional because it gives the pancakes body and a sturdy, slightly chewy texture. If it’s so thick that it won’t spread at all on the griddle, add milk a tablespoon at a time until it loosens up.

Can I use frozen blackberries for the syrup?

Yes. They break down even faster than fresh when boiled, so check the thickness a minute or two earlier. Frozen berries release more water, which means the syrup might need an extra minute of cooking after the cornstarch goes in to reach the right consistency.

Do I need both the blackberry syrup and regular maple syrup?

It’s up to you. Ree uses both because the maple syrup brings that classic pancake flavor while the blackberry syrup adds fruit. Using just the blackberry syrup on its own works fine if you want a cleaner berry flavor without the maple sweetness competing.

Why add butter to the skillet for every batch?

Fresh butter for each round gives every pancake that golden, crispy, griddle-marked surface. Without it, the last batch cooks on a dry, sticking surface and comes out pale and flat. A tablespoon per batch is enough to coat the pan without making the pancakes greasy