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Blackberry Flax Pancakes

Blackberry Flax Pancakes

Course Breakfast, Brunch
Cuisine American
Keyword breakfast, brunch, dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/4 cup whole ground flaxseed meal
  • 2 1/2 Tbs. Sugar
  • 1/4 tsp. Baking soda
  • 1 1/4 tsp. Baking powder
  • 1/4 tsp. Salt
  • 1 1/2 cups buttermilk
  • 1 large egg lightly beaten
  • 1 Tbsp Unsalted Butter melted- plus more for skillet and serving
  • 1 cup fresh or Frozen Blackberries I used fresh
  • 1 Tbsp Lemon Juice, plus Zest from 1/2 of the lemon
  • Maple syrup or jam, for serving


  1. In a large bowl, whisk together flour, flaxseed meal, sugar, baking soda, baking powder, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps, but do not over-mix).
  2. Cut the fresh blackberries in quarters if possible and fold them in the batter; Add lemon juice and lemon zest and mix by folding the batter again.
  3. Coat a large nonstick skillet, pan or a griddle with butter and heat should be just a bit over medium-low.
  4. In batches, drop batter by 1/4 cupfuls into skillet.
  5. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes.
  6. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary.
  7. Serve HOT with butter and syrup or jam and fresh blackberries on the side.