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Fluffy Huckleberry Buttermilk Pancakes Recipe Easy Homemade Berry Syrup

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These fluffy huckleberry buttermilk pancakes feature a cloud-like texture with a subtle tang from buttermilk and bursts of fresh huckleberries, topped with a vibrant homemade berry syrup. Perfect for a special breakfast or brunch, this recipe is quick, easy, and family-approved.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) buttermilk, shaken
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 cup (150g) fresh or frozen huckleberries
  • 1 cup (150g) mixed berries (raspberries, blackberries, huckleberries)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) water
  • 1 teaspoon lemon juice

Instructions

  1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
  2. In a separate bowl, beat 1 large egg lightly, then whisk in 1 ¼ cups buttermilk and 3 tablespoons melted butter.
  3. Pour the wet ingredients into the dry mixture. Stir gently just until combined; the batter should be slightly lumpy.
  4. Gently fold in 1 cup fresh or frozen huckleberries, being careful not to crush them.
  5. Let the batter sit for 5 minutes to rest.
  6. Heat a skillet or griddle over medium heat and brush lightly with melted butter.
  7. Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
  8. While pancakes cook, combine 1 cup mixed berries, ¼ cup sugar, and ½ cup water in a small saucepan over medium heat. Simmer until berries break down and syrup thickens, about 8 minutes. Mash berries lightly with a fork, remove from heat, and stir in 1 teaspoon lemon juice.
  9. Serve pancakes warm with the homemade berry syrup and optional toppings like extra berries or whipped cream.

Notes

Avoid overmixing the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking. Use fresh buttermilk for best results or make a substitute by mixing 1 tablespoon lemon juice with milk and letting it sit for 5 minutes. Thaw frozen huckleberries slightly before folding in to prevent color bleed. Adjust heat to avoid burning pancakes. The berry syrup can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: fluffy pancakes, huckleberry pancakes, buttermilk pancakes, homemade berry syrup, easy breakfast, brunch recipe, berry pancakes

Find it online: https://yumbelle.com/fluffy-huckleberry-buttermilk-pancakes-recipe-easy-homemade-berry-syrup/