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Fluffy Montana-Style Huckleberry Pancakes Recipe with Easy Rich Syrup

Montana-style huckleberry pancakes - featured image
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These fluffy Montana-style huckleberry pancakes feature a light, airy texture with fresh or frozen huckleberries folded gently into the batter, served with a rich brown sugar and vanilla syrup. Perfect for cozy weekend breakfasts or special occasions.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (300 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus more for the pan)
  • 1 cup fresh or frozen huckleberries (or fresh wild blueberries as substitute)
  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (60 ml) water
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. In a large 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 medium bowl, whisk 1 ¼ cups buttermilk and 1 large egg until smooth. Slowly drizzle in 3 tablespoons melted butter, mixing gently.
  3. Pour the wet mixture into the dry ingredients and stir gently with a spatula or spoon until just combined; some lumps are okay. Do not overmix.
  4. Carefully fold 1 cup fresh or frozen huckleberries into the batter, avoiding crushing the berries.
  5. Heat a skillet or griddle over medium heat and lightly grease with butter. Wait until the butter foams and just starts to brown.
  6. Pour about ¼ cup batter per pancake onto the pan. Cook 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook another 2 minutes until golden brown.
  7. While pancakes cook, combine ½ cup brown sugar, ¼ cup water, and 2 tablespoons butter in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer 3-4 minutes until slightly thickened.
  8. Remove syrup from heat and stir in 1 teaspoon vanilla extract and a pinch of salt.
  9. Serve pancakes warm, stacked and drizzled generously with the rich syrup.

Notes

Use fresh or freshly thawed buttermilk for best fluffiness. Fold berries gently to avoid color bleeding. Keep pan at medium heat to prevent burning. To keep pancakes warm, place on a baking sheet in a 200°F oven. Syrup can be made ahead and reheated gently.

Nutrition

Keywords: huckleberry pancakes, Montana pancakes, fluffy pancakes, breakfast recipe, easy syrup, wild berries, brunch, homemade pancakes

Find it online: https://lirafood.com/fluffy-montana-style-huckleberry-pancakes-recipe-with-easy-rich-syrup/