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

Serves: 4
Cooking Time: 15 minutes


  • 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



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


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


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


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.


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


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


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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  • 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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