Fluffy silver dollar pancakes topped with a tart homemade blackberry syrup.

Silver Dollar Pancakes with Blackberry Syrup

Confession?  I’ve been on huge pancake kick lately. It started with these Banana Pancakes

Buttermilk has become a weekly addition to my grocery list and I’ve been whipping up a batch of pancakes every weekend for the past month. These silver dollar pancakes with blackberry syrup are such a fun twist on traditional buttermilk pancakes! 

How to Make Silver Dollar Pancakes with Blackberry Syrup

Silver dollar pancakes originated in the 1800’s and are typically 2 to 3 inches diameter in size (roughly the size of a silver dollar). 

Silver Dollar Pancakes with Blackberry Syrup

The addition of chopped walnuts adds great texture and while the wheat germ is inconsequential to the recipe as whole (and optional), it does add an element of interest and appeal, as well as slight nutritional boost.

Silver Dollar Pancakes with Blackberry Syrup

The accompanying homemade blackberry syrup is a tart and lovely departure from pure maple syrup. Enjoy! 

Silver Dollar Pancakes with Blackberry Syrup

Silver Dollar Pancakes with Blackberry Syrup

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Fluffy silver dollar pancakes topped with a tart homemade blackberry syrup. This pancake recipe is a lovely departure from standard pancakes!


Homemade Blackberry Syrup:

  • 2 cups fresh or frozen blackberries
  • ¼ cup + 2 tablespoons (75g) granulated sugar
  • zest of ½ lemon

Silver Dollar Pancakes:

  • 1 cup (120g) unbleached all-purpose flour
  • 3 tablespoons wheat germ optional
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 cup (240 mL) buttermilk
  • ¼ cup (60 mL) whole or low fat milk
  • 1 tablespoon unsalted butter melted and cooled slightly, plus more for cooking
  • toasted walnuts finely chopped (optional)


  • Prepare Blackberry Syrup:  Combine the blackberries and ½ cup (120 mL) water in a medium saucepan. Bring to a boil and simmer, covered, for 10 minutes. Purée mixture in a blender until completely smooth and pass through a fine-meshed sieve set over a bowl. Set aside.
  • In a clean pan, combine the sugar, lemon zest, and 1 cup (240 mL) water. Bring to a boil, stirring until the sugar has completely dissolved. Continue to boil the sugar, without stirring, until a candy thermometer reads 220°F (104°C). Add the blackberry puree to the pan. Bring the syrup back to a boil until the temperature reaches 210°F (99°C). Allow the syrup to cool slightly while you prepare the pancakes.
  • Pancakes: In a medium bowl, whisk together the flour, wheat germ, granulated sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together the egg, buttermilk, milk, and melted butter until smooth. Pour the wet ingredients into the dry flour mixture, and stir until just combined. Allow the batter to sit for 10 minutes.
  • Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the pan forming 1½ – 2 inch diameter pancakes. Avoid over-crowding the pan. Sprinkle toasted chopped walnuts evenly on top of each of the pancakes, if desired.
  • Once bubbles begin to form on the tops of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary. Serve pancakes immediately with the warm blackberry syrup.
Blackberry syrup recipe adapted from September 1990 Issue of Gourmet Magazine.
Serving: 1serving, Calories: 264kcal, Carbohydrates: 42g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 58mg, Sodium: 556mg, Fiber: 2g, Sugar: 13g