Ingredients
Scale
- 1 cup All-purpose flour
- 1 tablespoon Sugar (can substitute with honey or agave syrup)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Buttermilk (may substitute with regular milk + 1 tablespoon vinegar)
- 1 Large egg
- 2 tablespoons Melted butter (can substitute with coconut oil)
- 1 cup Huckleberries (or mixed berries, fresh or frozen)
Instructions
- Mix the dry ingredients in a mixing bowl: flour, sugar, baking powder, baking soda, and salt.
- Prepare the wet ingredients in another bowl by mixing buttermilk, egg, and melted butter until well combined.
- Combine the wet ingredients into the dry ingredients and stir until just combined. Fold in the huckleberries.
- Heat a griddle or non-stick skillet over medium heat and lightly grease it.
- Cook the pancakes by pouring 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve the pancakes warm with buttermilk syrup or your favorite syrup.
Notes
Ensure your baking powder is fresh for the best rise. Do not overmix the batter; it should be lumpy. Experiment with different berries for diverse flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pancakes, breakfast, huckleberries, brunch, easy recipe