Huckleberry Sourdough Pancakes on the Blackstone Griddle - A Pacific Northwest Summer Treat

Huckleberry Pancakes on The Blackstone Griddle

It's Huckleberry season in the Pacific NW and that means fresh huckleberry pancakes for breakfast. They are simple to make and are a great summertime treat.

Step one in making huckleberry pancakes is go out and forage for some fresh huckleberries. We visited Western Montana, where we know huckleberries grow, and collected about a gallon of these tasty berries to use in our pancakes. Huckleberries are small, round berries that grow on shrubs, primarily in the Pacific Northwest and Rocky Mountain regions. They are similar to blueberries but are smaller, and range in color from dark purple to deep red. Huckleberries have a unique sweet taste and are a true summertime treat. They are great in jams, milkshakes and especially in pancakes!

Foraging for Huckleberrys in Montana

After foraging your huckleberries, wash them in a colander, removing all stems, leaves, sticks, and any unripe berries then pat them dry and set aside for your pancakes.

Cleaned and dried huckleberries

Here is the recipe that I got from Grok for mixing your sourdough pancake batter.

Ingredients

• 1 cup active sourdough starter (fed within the last 12 hours, bubbly)

• 1 cup all-purpose flour

• 1 cup milk (whole or 2% works best)

• 1 large egg

• 2 tbsp melted butter (plus extra for cooking)

• 2 tbsp sugar

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp vanilla extract (optional, for a hint of sweetness)

• 1 cup fresh huckleberries (rinsed and patted dry)

Instructions

1. Mix the Batter (Night Before or 30 Minutes Ahead):

   In a large bowl, combine the sourdough starter, flour, and milk. Stir until smooth. Cover and let it rest at room temperature for at least 30 minutes (or overnight for deeper flavor). This allows the starter to ferment the flour slightly, enhancing the tangy taste.

   
   

2. Finish the Batter:

   In a small bowl, whisk the egg, melted butter, sugar, baking soda, salt, and vanilla (if using). Add this to the rested sourdough mixture and stir until just combined—don’t overmix; a few lumps are fine.

   
   

3. Huckleberries

   Place huckleberries in a bowl so they're ready to be added to your pancakes during cooking.

   
   

4. Heat the Blackstone

   Preheat your Blackstone griddle to medium heat. Lightly grease with butter or oil. Test the heat by putting a drop of the batter onto the surface; it should bubble and turn brown on the bottom.

   
   

5. Cook the Pancakes:

   Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for a minute or so and add huckleberries to the uncooked top. Wait another minute or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Adjust heat if pancakes brown too quickly.

   
   

6. Serve:

   Stack the pancakes warm and serve with maple syrup and a pat of butter and some sausage or bacon for an awesome summer fresh breakfast!

Tips

• Foraging Huckleberries: Head to Pacific Northwest forests or mountains (2,000-11,000 feet elevation) to find these wild gems. They look like blueberries but are typically smaller, ranging from dark purple to deep red or black, depending on the species. Check local foraging rules and pick sustainably. Here is a picture of a huckleberry bush we found.

Huckleberry bush

• Griddle Care: After cooking, scrape and wipe your Blackstone griddle while warm for easy cleanup.

• Yield: Makes 8-10 pancakes, serving 3-4 people.

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