Print Recipe

Huckleberry Waffles and Pancakes

Categories: Breakfast

Submitted by: Mani Niall

Enjoy the flavor of whole grains with huckleberries in this recipe. You can make waffles or fluffy pancakes with the variation.


  • 3/4 c. unbleached all-purpose flour
  • 1/4 c. stone ground cornmeal or rolled oats
  • 2 tsp. sugar
  • 1/2 tsp. Davis Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1 lg. eggs large
  • 2 tbsp. unsalted butter melted
  • 1 c. huckleberries, fresh or frozen and unthawed
  • vegetable oil (for brushing griddle)


Whisk together the flour, sugar, Davis Baking Powder, baking soda and salt in a medium bowl. Whisk the buttermilk, egg and melted butter, add wet ingredients into dry ingredients all at once; whisk just until mixed.

Cook on a waffle maker according to manufacturer's instructions. Makes about three to four 6-inch waffles

For pancakes:

Mix together dry ingredients, as above. Separate the egg white and yolk. Whisk the buttermilk and egg white together. Whisk together the egg yolk and melted butter, add to the buttermilk mixture and whisk into the dry ingredients just until mixed.

Meanwhile, heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.