Description
Huckleberry buttermilk pancakes are a delightful breakfast treat that combines fluffy texture with the sweet-tart burst of huckleberries. Perfect for family brunches or special mornings, these pancakes are quick to prepare and promise to bring joy to your table. With their vibrant color and rich flavor, each bite offers a satisfying balance that will leave everyone craving more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup fresh or frozen huckleberries
- 1 tsp baking powder
- 1 large egg
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp melted butter (plus more for cooking)
Instructions
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In another bowl, beat the egg and mix in the buttermilk and melted butter until smooth.
- Gently combine the wet ingredients with the dry ingredients; lumps are okay.
- Carefully fold in the huckleberries.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter for each pancake; cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (75g)
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg