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Fluffy Wild Huckleberry Buttermilk Pancakes Easy Homemade Recipe with Warm Berry Syrup

wild huckleberry buttermilk pancakes - featured image
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These fluffy wild huckleberry buttermilk pancakes are a comforting and easy breakfast option, featuring tender crumb pancakes bursting with wild huckleberries and served with a warm berry syrup.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups (300ml) buttermilk, well shaken
  • 1 large egg, beaten
  • 3 tbsp unsalted butter, melted and slightly cooled (plus more for cooking)
  • 1 cup (about 150g) wild huckleberries, fresh or frozen
  • For the Warm Berry Syrup:
  • 1 cup (150g) mixed berries (wild huckleberries, blueberries, or raspberries)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) water
  • 1 tsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp cold water

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until well combined.
  2. In a separate bowl, beat 1 large egg lightly, then stir in 1 ¼ cups buttermilk and 3 tbsp melted butter.
  3. Pour the wet ingredients into the dry and stir gently until just combined. Fold in the wild huckleberries carefully.
  4. Preheat your skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
  5. Using a ¼ cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
  6. Transfer cooked pancakes to a baking sheet in a warm oven (200°F or 95°C) to keep warm.
  7. To make the warm berry syrup, combine 1 cup mixed berries, ¼ cup sugar, and ½ cup water in a small saucepan. Bring to a gentle boil, then reduce to a simmer and cook for about 5 minutes.
  8. Stir in 1 tsp lemon juice. Mix 1 tbsp cornstarch with 1 tbsp cold water and whisk into the syrup. Cook for another 1-2 minutes until thickened. Remove from heat.
  9. Serve pancakes stacked high, drizzled generously with warm berry syrup. Optionally add whipped cream or butter.

Notes

Do not overmix the batter; it should be lumpy. Use room temperature ingredients for best results. Keep cooked pancakes warm in a 200°F oven. If batter thickens during cooking, stir in a little extra buttermilk. Flip pancakes only once when bubbles form and edges look set. Frozen berries should be thawed and drained to avoid sogginess.

Nutrition

Keywords: pancakes, wild huckleberries, buttermilk pancakes, berry syrup, breakfast, easy recipe, homemade pancakes

Find it online: https://tablemira.com/fluffy-wild-huckleberry-buttermilk-pancakes-easy-homemade-recipe-with-warm-berry-syrup/