Description
Experience the joy of summer any day with these fluffy huckleberry pancakes. Bursting with sweet-tart flavor and a gorgeous purple hue, they make for a delightful breakfast or brunch that will impress family and friends. Easy to prepare, these pancakes are perfect for lazy Sundays or special gatherings!
Ingredients
Scale
- 1 cup fresh huckleberries
- 1 cup pancake mix
- 3/4 cup whole milk (or almond milk)
- 2 large eggs
- 2 tbsp unsalted butter, melted
- Maple syrup for serving
Instructions
- Rinse huckleberries gently under cool water and pat dry.
- In a large bowl, combine pancake mix and huckleberries.
- Add milk and eggs; whisk until just combined—lumps are okay.
- Preheat a griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter onto the hot griddle; cook until bubbles form (2-3 minutes). Flip and cook until golden brown (1-2 minutes).
- Serve warm topped with butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: For added flavor, mix huckleberries with sugar and lemon juice before adding to the batter. Substitute huckleberries with blueberries or blackberries if needed. Store leftovers in an airtight container for up to three days; reheat gently.