Fluffy Wild Huckleberry Buttermilk Pancakes
These fluffy wild huckleberry buttermilk pancakes offer a perfect balance of tangy buttermilk and bursts of tart wild huckleberry sweetness, making them a cozy and delicious breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving, serves 3) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) buttermilk (or homemade substitute: 1 tablespoon lemon juice or white vinegar + milk, let sit 5 minutes)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1 cup (150 g) wild huckleberries, fresh or frozen
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to evenly distribute the leavening agents.
- In a separate bowl, beat the large room-temperature egg until lightly frothy. Add the buttermilk, melted and cooled unsalted butter, and vanilla extract. Mix gently until just combined.
- Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spoon until just combined. The batter should be lumpy; do not overmix. Let the batter rest for 5-10 minutes to activate the leavening agents.
- Gently fold in the wild huckleberries, careful not to crush them to preserve their shape and juicy bursts.
- Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the surface. The pan is ready when drops of water sizzle and dance on it.
- Using a ¼ cup (60 ml) measuring cup, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through. Avoid pressing down on the pancakes.
- Transfer cooked pancakes to a warm plate or keep warm in an oven set to around 200°F (90°C) while finishing the batch.
Notes
Do not overmix the batter to keep pancakes fluffy. Let the batter rest 5-10 minutes before cooking. Use medium heat to avoid burning. Fold frozen wild huckleberries directly into batter without thawing to prevent color bleed. Keep cooked pancakes warm in a low oven (200°F / 90°C).
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: wild huckleberry pancakes, buttermilk pancakes, fluffy pancakes, berry pancakes, easy breakfast, cozy breakfast, weekend brunch