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Fluffy Wild Huckleberry Pancakes Recipe with Easy Lemon Whipped Butter

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These fluffy wild huckleberry pancakes feature a light, cloud-like texture with bursts of sweet and tart berries, topped with a bright and creamy lemon whipped butter. Perfect for a special breakfast or weekend brunch, this recipe is quick, easy, and unforgettable.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups (300ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice or vinegar)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1 cup (150g) wild huckleberries (fresh or frozen, thawed and drained if frozen)
  • ½ cup (115g) unsalted butter, softened to room temperature (for lemon whipped butter)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest (from a medium lemon)
  • 1 tbsp powdered sugar (optional)
  • Pinch of salt

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 with a rubber spatula until just combined; batter should be lumpy.
  4. Carefully fold in wild huckleberries, keeping them intact.
  5. Preheat skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour ¼ cup batter per pancake onto skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  7. While pancakes cook, whip softened butter with lemon juice, lemon zest, powdered sugar, and salt until light and fluffy, about 3-5 minutes.
  8. Serve pancakes warm with a generous dollop of lemon whipped butter. Optionally add extra berries or maple syrup.

Notes

Do not overmix the batter to keep pancakes fluffy; lumps are good. Fold berries gently to keep them whole. Use fresh lemon zest for best flavor in whipped butter. Let batter rest 5 minutes before cooking for thicker, fluffier pancakes. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch. Frozen wild huckleberries can be used if thawed and drained. Substitute blueberries if huckleberries are unavailable.

Nutrition

Keywords: wild huckleberry pancakes, lemon whipped butter, fluffy pancakes, breakfast recipe, brunch, easy pancakes, berry pancakes

Find it online: https://cookluma.com/fluffy-wild-huckleberry-pancakes-recipe-with-easy-lemon-whipped-butter/