wild huckleberry waffles

Wild huckleberry waffle soaked in syrup with a huckleberry sprig on the side, napkin and syrup pitcher behind the plate.

I enjoy hiking through the alpine meadows during the Northwest’s summer months. One of the treasures I look for along the path are those little blue huckleberries ripening in the sun—vaccinium ovatum, the variety with oval-shaped leaves found in the coniferous forests of the West Coast. I don’t often make waffles at home, but the little extra time it takes to cook them seems like a perfect match for a lazy vacation morning. When my kids were little, they loved to fit a berry into each little indented square and then saturate their creation with maple syrup. Years ago I purchased a camping-version waffle iron. You heat it over your camp stove or, when on board, over a propane galley stove. Mine is still is making delicious waffles, and the tangy blue huckleberries mingled with banana sweetness in this waffle batter make a memorable breakfast.

wild huckleberry waffles

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • ¾ cup whole wheat flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 large ripe banana, mashed
  • 1 cup buttermilk (see tip below)
  • 1 whole egg
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • ¾ cup wild blue huckleberries (or substitute fresh blueberries)
  • Cooking spray
  • Maple syrup

Instructions

1

In a medium bowl, whisk the flour, cornmeal, baking powder, and salt.

2

In a large bowl, combine the banana, buttermilk, egg, egg whites, canola oil, and vanilla.

3

Stir the dry ingredients into the banana mixture until a batter forms, then gently fold in the huckleberries.

4

Heat the waffle iron to medium hot. Coat with cooking spray, then ladle about ½ cup of the batter onto the hot waffle iron. Cook until the steam dissipates.

5

(If you’re using a camping waffle iron over a cooktop, flip the whole thing over to cook the waffle on the opposite side.)

6

Repeat until you’ve used all the batter. Serve with maple syrup.

Notes

An easy substitute if you don't have buttermilk on hand, is to measure out a cup and replace one tablespoon milk for a tablespoon of white vinegar. Let it rest for 5 minutes and then add to your recipe.

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2 Comments

  • Reply
    Janis Hyde Reeser
    August 17, 2018 at 10:33 pm

    I wish I had this recipe when we were in Bozeman last week. We picked lots of wild huckleberries and the waffles look delicious.
    Can’t wait to try it.

  • Reply
    Karen Johnson
    August 20, 2018 at 5:58 pm

    I remember eating these waffles with all our kids when they were little… wonderful memories! And a great recipe.
    The picture makes me want them right now! 🙂

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