Stir sugar and contents of pectin package in a bowl until well blended.
Add blackberries. Stir 3 minutes. Reserve ½ cup jam. Set aside.
Ladle remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Stir pancake mix, oil and milk in a medium bowl until lumps disappear.
Cook on preheated (375°F – 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.
Heat maple syrup in a medium microwaveable bowl for 1 minute or until warmed. Stir in reserved ½ cup blackberry jam.