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Fluffy Wild Huckleberry Buttermilk Pancakes with Lemon Curd

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A tribute recipe capturing the lightness of fluffy buttermilk pancakes studded with wild huckleberries, paired perfectly with tangy lemon curd for a bright and sweet breakfast treat.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (300 ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted + extra for cooking
  • 1 cup (150 g) wild huckleberries, fresh or frozen (if frozen, thaw and drain excess juice)
  • ½ cup (120 ml) fresh lemon juice (about 3 lemons)
  • 1 teaspoon lemon zest
  • ¾ cup (150 g) granulated sugar
  • 3 large egg yolks
  • 6 tablespoons (85 g) unsalted butter, cut into pieces

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  2. In a separate bowl, whisk 1 ¼ cups room temperature buttermilk with 1 large egg and 3 tablespoons melted unsalted butter.
  3. Pour the wet ingredients into the dry and gently fold together with a spatula. Do not overmix; a few lumps are okay.
  4. Gently fold in 1 cup wild huckleberries, distributing evenly without bursting.
  5. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Test heat by sprinkling a few drops of water; if they evaporate quickly, it’s ready.
  6. Pour about ⅓ cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  7. While pancakes cook, whisk together ½ cup fresh lemon juice, 1 teaspoon lemon zest, ¾ cup sugar, and 3 egg yolks in a small saucepan. Cook over low heat, stirring constantly, until thickened (8-10 minutes). Remove from heat and stir in 6 tablespoons butter until smooth. Let cool slightly.
  8. Stack pancakes, spoon warm lemon curd over the top, and serve immediately. Optionally add butter or powdered sugar.

Notes

Do not overmix the batter to keep pancakes fluffy. Let batter rest 5-10 minutes before cooking. Fold berries gently to avoid staining batter. Use medium heat and test skillet temperature with water drops. Stir lemon curd constantly over low heat to prevent curdling. Lemon curd can be made ahead and tastes better after resting overnight.

Nutrition

Keywords: wild huckleberry pancakes, buttermilk pancakes, lemon curd, breakfast recipe, fluffy pancakes, berry pancakes, easy brunch

Find it online: https://oracooks.com/fluffy-wild-huckleberry-buttermilk-pancakes-with-lemon-curd-recipe-easy-and-perfect-for-breakfast/