Print

Fluffy Huckleberry Buttermilk Pancakes with Wild Berry Compote

fluffy huckleberry buttermilk pancakes - featured image
Print Recipe

These fluffy buttermilk pancakes studded with huckleberries are served with a sweet-tart wild berry compote, perfect for a cozy brunch or special breakfast treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (can swap half for whole wheat)
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cups buttermilk (room temperature; or milk with 1 tbsp lemon juice)
  • 2 large eggs (room temperature)
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1 cup fresh or frozen huckleberries
  • 1 cup mixed wild berries (blueberries, blackberries, raspberries, fresh or frozen)
  • 2 tbsp maple syrup or honey (adjust to taste)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Optional: pinch of cinnamon or ground ginger

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
  3. Pour wet ingredients into dry ingredients and gently fold together; do not overmix.
  4. Carefully fold in huckleberries.
  5. Preheat a non-stick skillet or cast iron pan over medium heat and lightly grease.
  6. Pour about ¼ cup batter per pancake onto skillet; cook until bubbles form and edges set, about 2-3 minutes.
  7. Flip and cook another 2 minutes until golden and cooked through.
  8. While pancakes cook, combine wild berries, maple syrup, lemon juice, and vanilla in a small saucepan over medium heat.
  9. Simmer, stirring occasionally, until berries break down and sauce thickens slightly, about 8 minutes; add cinnamon if using.
  10. Serve pancakes warm topped with wild berry compote; optionally add butter or extra maple syrup.

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning. Fold berries in last to prevent crushing. Keep cooked pancakes warm in a 200°F oven if making a large batch. For dairy-free, substitute buttermilk with coconut yogurt and butter with coconut oil. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: pancakes, huckleberries, buttermilk pancakes, wild berry compote, breakfast, brunch, easy recipe, fluffy pancakes

Find it online: https://freshforkful.com/fluffy-huckleberry-buttermilk-pancakes-recipe-easy-wild-berry-compote/