Place the blackberries, lemon juice and sugar in a small saucepan. Cook over a medium heat for 4–5 minutes, stirring occasionally, until softened. Allow to cool slightly.
Meanwhile, preheat a griddle pan and cook the pancakes for 1 minute on each side until heated through.
Divide the pancakes between 2 serving plates and pour over the blackberry compôte. Drizzle with a little maple syrup and serve immediately.