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Breakfast has always been my favorite meal. I love how perfectly acceptable it is to eat a cinnamon roll or a plate of heavenly pancakes in the morning. As much as I love extravagant breakfast foods, pancakes are one of my favorite things to eat because they're easy to make, very versatile, and you can prep them ahead of time.
I do need a good pancake mix because it's already hard enough to get me to do anything but drink coffee before 7 a.m., let alone measure out ingredients. To bring these pancakes to a new level of gourmet, I added delicious marionberry preserves to make Marionberry Swirl Pancakes!
This pancake recipe is easy. You simply make the pancake mix according to the package directions. Then mix some of the pancake batter with some of the marionberry preserves. While the pancakes are cooking, you drizzle the marionberry-flavored pancake mix on top of the cooking pancakes. The result? Pretty swirled pancakes with a delicious marionberry flavor. Genius!
And if that wasn't enough, Harry & David has a maple syrup that goes perfectly with these pancakes, especially when you mix the syrup with even more preserves. I simply warmed the syrup and preserves together until they mixed well. Pour the warm syrup over the swirled pancakes for even more delicious flavor.
If you're a morning person (unlike me) feel free to make these fresh. Or, do what I do and make them the day before and reheat them in the microwave. They taste just as good when they've been stored overnight, and you can simply reheat them while you're enjoying a cup of joe. That’s what I call a relaxing morning!
SERVINGS
- Electric griddle or large nonstick skillet
- 1 pack pancake mix
- 112 cups water
- 34 cup marionberry preserves (divided)
- 34 cup maple syrup
- Preheat an electric griddle to 375°F or preheat a large nonstick skillet over medium heat.
- Whisk the pancake mix and water. The batter will be thick and slightly lumpy. Add up to ¼ cup more water for thinner pancakes.
- Place ¼ cup marionberry preserves in a small bowl. Whisk until smooth. Place ½ cup pancake batter into the bowl with the preserves. Whisk until combined. Pour this mixture into a zip-top sandwich bag.
- Spray or grease the griddle or pan. Pour pancakes in desired size. Snip one tip off the zip-top sandwich bag. Gently swirl some of the preserve mix onto the top-facing side of the pancake. Place the bag (tip up!) in a drinking glass to wait for the next round of pancakes.
- Cook until the pancakes are browned on the bottom, then gently flip and continue cooking until the second side is browned, about 2-3 minutes each side. Remove to serving plate. Continue with this process until you’re out of batter.
- While the pancakes are cooking, place remaining ½ cup of preserves and the maple syrup in a small saucepan. Whisk to combine, then heat over low heat, whisking occasionally, until the mixture is heated through and smooth. Store in a syrup pourer until pancakes are ready to serve.
- Serve the pancakes with the warm marionberry maple syrup.
AUTHOR
Danielle is a food photographer, home baker, recipe developer, and the creator behind French Vanilla Photography & Bakery. She has a passion for creating elevated desserts that are still simple and approachable for the everyday busy baker.
