Huckleberry Pancakes
Light and fluffy buttermilk pancakes bursting with sweet-tart wild huckleberries. A beloved breakfast treat from the Pacific Northwest, perfect for a weekend morning.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dry and Wet Mixtures
- b.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a well in the center.
- c.In a separate medium bowl, whisk together the buttermilk, lightly beaten egg, 3 tablespoons of melted butter, and vanilla extract until smooth.
- 2
Step 2
- a.Combine and Rest the Batter
- b.Pour the wet ingredients into the well of the dry ingredients. Using a spatula, stir until just combined. The batter should be lumpy; do not overmix.
- c.Gently fold in the huckleberries. If using frozen berries, do not thaw them first.
- d.Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
- 3
Step 3
- a.Heat the Griddle
- b.Place a non-stick griddle or large skillet over medium heat. To test if it's ready, flick a few drops of water onto the surface; they should sizzle and evaporate immediately.
- c.Lightly grease the hot griddle with a small amount of the remaining butter.
- 4
Step 4
- a.Cook the Pancakes
- b.Pour approximately 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
- c.Cook for 2-3 minutes, or until bubbles begin to form and pop on the surface and the edges look dry and set.
- d.Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
- e.Transfer the cooked pancakes to a plate.
- 5
Step 5
- a.Serve and Enjoy
- b.Repeat the cooking process with the remaining batter, adding more butter to the griddle as needed between batches.
- c.Serve the huckleberry pancakes immediately while warm, with your favorite toppings such as maple syrup, a pat of butter, or a dusting of powdered sugar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, avoid overmixing the batter. A few lumps are a good thing!
- 2If using frozen huckleberries, add them to the batter straight from the freezer to prevent them from bleeding color into the batter.
- 3To keep pancakes warm while you cook the rest of the batch, place them in a single layer on a baking sheet in a 200°F (95°C) oven.
- 4No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1.25 cups of regular milk. Let it sit for 5 minutes before using.
- 5Ensure your baking powder and baking soda are fresh for the best rise. They lose potency over time.
Adapt it for your goals.
Flour Substitution
Replace half of the all-purpose flour with whole wheat flour or spelt flour for a nuttier flavor and added fiber.
Citrus ZestCitrus Zest
Add 1 teaspoon of lemon or orange zest to the dry ingredients to brighten the flavor and complement the tartness of the huckleberries.
Spice it UpSpice it Up
Incorporate 1/2 teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients for a warm, spiced version.
Dairy Free VersionDairy-Free Version
Use a plant-based buttermilk alternative (like almond milk with lemon juice) and a neutral oil or vegan butter instead of dairy butter.
Why this is on our healthy list.
Rich in Antioxidants
Huckleberries are a fantastic source of anthocyanins, powerful antioxidants that help protect your cells from damage caused by free radicals.
Provides Morning Energy
The carbohydrates from the flour provide a quick and sustained source of energy to fuel your morning activities.
Source of Fiber
Huckleberries contribute dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Frequently asked questions
One serving of three pancakes contains approximately 380-420 calories, not including toppings like butter and maple syrup.