Huckleberry Goat Cheese Pancakes

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Our good friend, Chris, visited us at our cabin in Idaho and he was raving about his girlfriend Alexis’s blueberry cream cheese pancakes! Luckily, she was visiting too, because I always have to taste any and all recipes that come with great accolades! So, I asked Alexis if she’d be willing to make them for the big group that was staying with us that week. She was a sweetheart and gladly obliged, woke up extra early that morning, and got to work in the kitchen! That was so impressive because it’s not easy to cook for a flock of people in someone else’s kitchen! We were all so happy she did because the pancakes were sensational! In fact, they were so popular we wished we’d doubled the batch. She found this Chrissy Teigen recipe on one of her favorite food blogs. I loved the idea of popping frozen cubes of cream cheese into the batter at the last minute before pouring the batter on the griddle. A little pop of cream cheese is always a great addition!

Because we live in Idaho in the summer and we’ve had a bumper crop of huckleberries this year, I opted for those in place of blueberries and goat cheese instead of cream cheese when I made them. They both have slightly wild flavors that worked really well with the sweetness of the pancakes and syrup. I recommend using honey or blueberry goat cheese to add a touch of sweetness to the otherwise tart cheese. 

My basic pancake recipe comes from a retired veteran I used to know and he was the chef onboard a military aircraft. He used to whip up batches of pancakes for his troops in the plane’s galley! They’re made with olive oil and an extra dose of vanilla and they are super yummy.

Huckleberry Goat Cheese Pancakes

Servings 24 5-inch pancakes


  • 2 1/4 cups all-purpose flour
  • 1 heaping tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 4 tablespoons olive oil
  • 2 cups milk
  • 1 teaspoon cider vinegar
  • 2 tablespoons vanilla extract be very generous with the vanilla – don’t worry to overburden batter with vanilla, as it excites the palette and induces air bubbles to the batter making the pancakes very light
  • 1 cup huckleberries or blueberries
  • 4 oz. honey or blueberry goat cheese crumbled into small pieces and frozen


  • First, cut goat cheese into bite-sized pieces and freeze in a baggie or plastic container overnight. Leave it in the freezer until just before you make the batter!
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  • When ready to make the pancake batter, combine dries in a large bowl. In a separate bowl, mix eggs, oil, vanilla, milk, and cider vinegar and add to dries.
  • Mix with a handheld mixer or wire whisk until smooth and the consistency of thin paste. Allow to proof (sit and bubble) for 10 minutes.
  • Gently stir frozen goat cheese pieces into the batter. Drop by large spoonful onto hot griddle (375 degrees) and arrange about 12 or so huckleberries on top of each pancake.
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  • Allow to cook until the bottom is set and can easily be turned while keeping its nice round shape. Continue to cook until both sides are golden brown.
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*We love our Weber grill and my husband cooks every kind of meat or fish on it. But, recently we purchased the Camp Chef 3-burner camp stove and absolutely love using it for everything from pancakes and quesadillas to burgers and steaks. It is easy to set up and doesn’t take up much room in the back yard. Be sure to buy the fry griddle accessory and you’ll be set for most of your outdoor cooking needs!
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