Ranch House Huckleberry Pancakes
Fluffy buttermilk pancakes studded with wild huckleberries picked from Wyoming's mountain slopes. They're a favorite ranch and lodge breakfast during huckleberry season in late summer.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Griddle or nonstick skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 48
- protein
- 8
- calories
- 340
Instructions
- 1
Whisk the flour, baking powder, baking soda, salt, and sugar together in a bowl.
- 2
In a separate bowl, whisk the buttermilk, eggs, and melted butter together.
- 3
Pour the wet ingredients into the dry ingredients. Stir just until combined, leaving some lumps.
- 4
Gently fold in the huckleberries.
- 5
Heat a lightly greased griddle over medium heat.
- 6
Pour the batter in 1/3-cup portions onto the griddle. Cook until bubbles form on top, about 2-3 minutes.
- 7
Flip and cook for 1-2 minutes more until golden on both sides.
- 8
Serve warm with syrup.
Chef's tips
Gently fold in the huckleberries at the very end so you do not turn the pancakes purple.
Storage
Refrigerate leftover pancakes up to 2 days.
Reheating
Reheat in a toaster or 300°F oven until warmed through.
Common mistakes to avoid
- •Mixing the batter too much, which makes the pancakes tough
- •Flipping the pancakes before bubbles form and set on the surface
Serving suggestions
Cooked Ranch House Huckleberry Pancakes?
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