Huckleberry Flapjacks
Fluffy buttermilk flapjacks bursting with wild Montana huckleberries. These prized purple gems are hand-picked from the Rocky Mountain slopes and bring an unforgettable sweet-tart flavor to this Big Sky Country breakfast classic.
Equipment Needed
Instructions
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Create a well in the center for the wet ingredients.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Make the batter: Pour the wet ingredients into the well of dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; do not overmix or the flapjacks will be tough.
Fold in the huckleberries: Gently fold in the wild huckleberries, being careful not to crush them. If using frozen berries, do not thaw them first to prevent bleeding.
Heat the griddle: Preheat a griddle or large skillet over medium heat. Lightly grease with butter or cooking spray. Test the temperature by sprinkling a few drops of water; they should sizzle and evaporate quickly.
Cook the flapjacks: Ladle about 1/4 cup of batter onto the griddle for each flapjack. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and finish: Flip the flapjacks with a spatula and cook the other side until golden brown, about 1-2 minutes more. The huckleberries should be soft and jammy inside.
Keep warm: Transfer cooked flapjacks to a warm oven (200°F) while you cook the remaining batter. Stack them loosely to prevent steaming.
Serve Montana style: Stack 3-4 flapjacks per plate. Top with a generous pat of butter, drizzle with huckleberry syrup, scatter fresh huckleberries on top, and dust with powdered sugar if desired.
💡 Pro Tips & Variations
- Wild vs. cultivated: Wild Montana huckleberries have a more intense flavor than blueberries. If you can't find them, use wild blueberries as a substitute, but the flavor won't be quite the same.
- Frozen berries work great: Frozen huckleberries actually work better in the batter as they don't bleed as much. Don't thaw them before folding in.
- Make huckleberry syrup: Simmer 1 cup huckleberries with 1 cup maple syrup for 10 minutes for an authentic Montana topping.
- Buttermilk substitute: No buttermilk? Add 2 tablespoons of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
- Let batter rest: For extra fluffy flapjacks, let the batter rest for 5 minutes before cooking.
- Source your berries: Look for Montana huckleberries at farmers markets, specialty food stores, or order online from Montana-based suppliers.