I waited a lot of years to finally get to pick Saskatoon berries and make these Healthy Saskatoon Berry Pancakes. These pancakes are a unique blend of Saskatoon berries, almond, cinnamon, and coconut flavors and like nothing you've ever tasted before!
Fate kept us closer to home during our summer vacation this year, and that gave us the opportunity to take full advantage of excellent Saskatoon berry picking! Every other year, we have gone to Manitoba around the end of July and just miss their Saskatoon season. Then by the time we get home, we've missed our picking season as well. But not this year...Yay! This recipe was inspired by my Saskatoon Berry Oatmeal Cookies.
Jump to:
Besides eating them straight up, Saskatoon Berry Pancakes were my very first Saskatoon berry culinary experience. When I was a kid, I had many fun adventures picking wild Saskatoon berries, but the best was when we were camping and I'd get up early and go Saskatoon berry picking with my Uncle Garry. Afterwards, we'd head back to the campsite and whip up Saskatoon Berry pancakes for the entire family!
And although it was a substandard boxed pancake mix, those Saskatoon berries made the pancakes the best ever! And that is what inspired me to create this pancake recipe. This truly is the most spectacular pancake recipe I've ever eaten! I only wish my Uncle Garry were here to try them...
If you love berry pancakes, you're going to love Saskatoon berry pancakes. And if you've never had a Saskatoon berry, are you ever in for a treat! Saskatoon berries are like blueberries, but better! And since Saskatoon berries have a short season, you'll want to take advantage of it and make this pancake recipe - it will not disappoint! These pancakes are far superior to plain old pancake mix with Saskatoons added to the batter.
🥘 Ingredient Notes
- Flour. I use whole wheat flour because it has more fibre and adds a nutty flavor.
- Unsweetened coconut. Unsweetened coconut adds a unique sweet flavor. I use finely shredded coconut because it melds well.
- Milk. I use 1% milk because it's lighter and usually what I have on hand.
- Butter. I use unsalted butter so I can control the salt in my cooking and baking. The salt content in salted butter varies by brand.
- Almond extract. Almond extract gives these pancakes a unique flavor, especially when combined with the ground cinnamon and coconut!
- Saskatoon berries. You can use fresh or frozen berries.
📖 Variations & Substitutions
- Flour - you can use half whole wheat and half white flour for these pancakes, which will make them a little fluffier.
- Milk- you could use 2% or whole milk if you want richer pancakes.
- Coconut- you could use medium shredded coconut or even coconut flakes if you prefer more coconut texture.
- Dairy-free - swap the milk for a dairy-free alternative like almond milk or oat milk, and use melted coconut oil or vegan butter instead of regular butter.
Saskatoon berries are almost a delicacy because they are not easy to come by. You can no longer pick them wild in most places (like provincial parks), and not only is the season short, but they are very vulnerable to dry weather, hail, etc., like most crops.
But we were super lucky that it was such a great crop this year because some years aren't so great. They were plump, juicy, and ripe for the pickin'!
🔪How to Make Saskatoon Berry Pancakes
- Step 1: Sift flour, baking powder, cinnamon, coconut, and sugar together in a bowl.
- Step 2: Mix well.
- Step 3: Pour in milk and butter and mix well. Stir eggs and almond extract into flour mixture until batter is smooth.
- Step 4: Fold in Saskatoon berries.
- Step 5: Spray a griddle or frying pan ( I use an 8-inch non-stick frying pan) with non-stick cooking spray and preheat over medium heat. Drop batter in about ⅔ cupfuls onto the griddle.
- Step 6: Cook until several little bubbles form on the surface and the edges are dry (3 to 4 minutes).
- Step 7: Flip and cook until browned on the other side, about 3 minutes. Repeat with the remaining batter.
Expert Recipe Tips
- Don't overmix the batter - Stir just until the dry ingredients are incorporated. Overmixing will make the pancakes dense instead of light and fluffy.
- Use fresh Saskatoon berries when possible - Fresh berries hold their shape better and won't bleed as much color into the batter. But frozen berries work well too-just fold them in gently without thawing.
- Let the batter rest - Allow the batter to sit for 5-10 minutes before cooking. This gives the flour time to hydrate and helps the pancakes rise better.
- Cook on medium heat - Too high a temperature will brown the outside before the inside is fully cooked. Medium heat ensures even cooking and a nice golden color.
- Preheat the pan properly - A properly heated pan helps prevent sticking and gives you a better texture. Test it by sprinkling a few drops of water on the pan-they should sizzle lightly.
- Make a test pancake first - The first pancake often helps you gauge the right heat level. Adjust if needed before cooking the rest of the batch.
- Keep pancakes warm while cooking the rest - Place cooked pancakes on a baking sheet in a 200°F (90°C) oven so they stay warm and soft until serving.
- Add extra flavor with toppings - A drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of toasted coconut pairs beautifully with the almond and cinnamon notes in these pancakes.
Top Tip
And because Saskatoon season is gone in a flash, you'll want to pick as many as you can and preserve them. I picked 4 ice cream pails with my family, and it was so worth the effort!
After I did quality control and washed them, I froze them in single layers on parchment-covered cookie sheets before putting them in freezer bags. Now my freezer is loaded and I can make many more Saskatoon recipes throughout the year!. *See this post on How to Freeze Saskatoon Berries.
🌡️Storing
These pancakes can be kept in the fridge, in an airtight container, for up to 3 days. They can be frozen in an airtight container or a Ziploc freezer bag for up to 3 months.
👪 Serving size
This recipe makes 6 large pancakes, but you can adjust for the number of servings you need by simply clicking on the servings, and the amounts will adjust accordingly. I find it's best to half, double, or triple the recipe.
Saskatoon berries are also known as Juneberries in the United States and Service Berries in some other parts of the world (like the UK), even though they are all the exact same delicious berry. But whatever you call them, you'll want to get your hands on them!
❔ Recipe FAQs
Yes! You can cook the pancakes, let them cool, and store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster, oven, or microwave before serving.
Can I make mini pancakes with this recipe?
Yes! Simply use about ¼ cup of batter per pancake and reduce the cooking time slightly, watching for the bubbles and dry edges as a guide.
You can substitute vanilla extract for a milder flavor. It won't have the same nutty undertone, but it will still taste delicious.
Yes, you can add frozen Saskatoon berries straight into the batter without thawing. Just make sure to gently fold them in so they don't break apart too much and turn the batter purple.
Like I said, Saskatoon berry season is short, so if you can, take advantage of it and pick a lot and freeze them so you enjoy them all year round. You can also get frozen Saskatoons at Farmers Markets and even at some grocery stores (Calgary Co op was carrying them for a while). Then be sure to make these delicious Healthy Saskatoon Berry Pancakes (and see the bottom of this post for even more Saskatoon Berry recipes)!
If you love pancakes and are looking for additional unique pancake recipes, try my IHOP pancake recipe- Harvest Grain & Nut (Copycat)- Weight Watchers Friendly. Or my Rum & Raisin Sheet Pan Pancakes
👩🏻🍳More Saskatoon Berry Recipes!
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋Healthy Saskatoon Berry Pancakes Recipe
Ingredients
- 1 ½ cups +2 tablespoons whole wheat flour
- 3 teaspoons baking powder
- 3 tablespoons white granulated sugar
- ¼ cup unsweetened coconut finely shredded
- 1 teaspoon cinnamon
- 1 ¼ cups milk *I use 1% milk
- 3 tablespoons melted butter
- 4 whole eggs
- ½ teaspoon almond extract
- 2 cups Saskatoon berries * if you can't get any Saskatoon berries, you can use blueberries as a substitute
Garnish (optional)
- syrup
- whipped cream
- additional Saskatoon berries
Instructions
- Sift flour, baking powder, cinnamon, coconut and sugar together in a bowl.1 ½ cups +2 tablespoons whole wheat flour, 3 teaspoons baking powder, 3 tablespoons white granulated sugar, ¼ cup unsweetened coconut, 1 teaspoon cinnamon
- Pour in milk and butter and mix well. Stir eggs and almond extract into flour mixture until batter is smooth.1 ¼ cups milk, 3 tablespoons melted butter, 4 whole eggs, ½ teaspoon almond extract
- Fold in Saskatoon berries.2 cups Saskatoon berries
- Spray a griddle or frying pan ( I use an 8 inch non-stick frying pan) with non-stick cooking spray and preheat over medium heat.
- Drop batter in about ⅔ cupfuls onto the griddle and cook until several little bubbles form on the surface and the edges are dry (3 to 4 minutes).
- Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.
Garnish
- Serve with whipped cream, syrup and additional saskatoon berries, if desired.syrup, additional Saskatoon berries, whipped cream
Leave a Reply