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Fluffy Huckleberry Overnight Pancakes Recipe with Easy Lemon Butter Syrup

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A quick and easy overnight pancake recipe bursting with tart huckleberries and topped with a tangy lemon butter syrup. Perfect for busy mornings or last-minute brunches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups (480ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 2 large eggs, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and cooled
  • 1 cup (150g) fresh or frozen huckleberries
  • ½ cup (113g) unsalted butter (for syrup)
  • ½ cup (100g) granulated sugar (for syrup)
  • ¼ cup (60ml) freshly squeezed lemon juice (about 1 large lemon)
  • Zest of 1 lemon
  • Pinch of salt (for syrup)

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined (about 3 minutes).
  2. Combine wet ingredients: In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth (about 2 minutes).
  3. Form the batter: Slowly pour wet ingredients into dry ingredients, stirring gently just until combined. Fold in huckleberries carefully to avoid bruising (2-3 minutes).
  4. Refrigerate overnight: Cover the bowl tightly and let the batter rest in the fridge for at least 8 hours or overnight.
  5. Make the lemon butter syrup: Melt butter in a small saucepan over medium heat. Stir in sugar, lemon juice, lemon zest, and salt. Simmer gently for 3-5 minutes until slightly thickened. Remove from heat and keep warm.
  6. Cook pancakes: Heat skillet or griddle over medium heat and lightly grease. Pour about ¼ cup batter per pancake. Cook until bubbles form and edges set (2-3 minutes), flip and cook another 1-2 minutes until golden.
  7. Serve immediately: Stack pancakes, drizzle with lemon butter syrup, and garnish with extra fresh huckleberries if desired.

Notes

Use room temperature eggs and buttermilk to avoid curdling. Do not overmix the batter to keep pancakes fluffy. Fold berries gently to prevent bruising. Make syrup fresh while pancakes cook. Keep cooked pancakes warm in a 200°F (90°C) oven if serving later. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use coconut yogurt and dairy-free butter alternatives.

Nutrition

Keywords: overnight pancakes, huckleberry pancakes, lemon butter syrup, brunch recipe, easy pancakes, fluffy pancakes, make ahead breakfast

Find it online: https://sparklechew.com/fluffy-huckleberry-overnight-pancakes-recipe-with-easy-lemon-butter-syrup/