Print

Fluffy Huckleberry Buttermilk Pancakes Recipe with Easy Warm Lemon Compote

fluffy huckleberry buttermilk pancakes - featured image
Print Recipe

These fluffy huckleberry buttermilk pancakes are quick and easy to make, featuring a tender crumb with juicy huckleberries and a bright, warm lemon compote for drizzling. Perfect for busy mornings or special brunch occasions.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (300 ml) cold buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled (plus extra for cooking)
  • 1 cup (150 g) fresh or frozen huckleberries
  • For the Warm Lemon Compote:
  • ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons water
  • 1 tablespoon unsalted butter

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  2. Combine wet ingredients: In a separate bowl, whisk 1 ¼ cups cold buttermilk, 1 large egg, and 3 tablespoons melted unsalted butter until smooth.
  3. Make the batter: Pour wet ingredients into the dry mix. Stir gently just until combined; lumps are okay.
  4. Add huckleberries: Fold in 1 cup fresh or frozen huckleberries carefully to avoid breaking them.
  5. Preheat skillet: Heat a cast iron skillet or non-stick pan over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface.
  6. Cook pancakes: Spoon about ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden and cooked through.
  7. Make lemon compote: While pancakes cook, combine ⅓ cup fresh lemon juice, zest of 1 lemon, ¼ cup sugar, and 2 tablespoons water in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Reduce slightly for 3–4 minutes, then stir in 1 tablespoon butter until melted and glossy. Keep warm.
  8. Serve: Stack pancakes on warm plates, spoon warm lemon compote generously over the top, and garnish with extra huckleberries if desired.

Notes

Do not overmix the batter; lumps are okay. Use cold buttermilk for tenderness. Let batter rest for 5 minutes if possible. Cook on medium heat and flip pancakes only once. Add a splash of buttermilk if batter thickens while cooking. The lemon compote can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: pancakes, huckleberry pancakes, buttermilk pancakes, lemon compote, brunch recipe, easy breakfast, fluffy pancakes

Find it online: https://grubella.com/fluffy-huckleberry-buttermilk-pancakes-recipe-with-easy-warm-lemon-compote/