Preheat an electric griddle to 375°F or preheat a large nonstick skillet over medium heat.
Whisk pancake mix and water. 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 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. Remove to serving plate. Continue with this process until you’re out of batter.
While 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 pancakes with warm marionberry maple syrup.