Deliciously Healthy Saskatoon Berry Pancakes: A Taste of Canadian Summer with Almond & Coconut
For far too many years, I’ve longed for the perfect opportunity to pick fresh Saskatoon berries and transform them into something truly special. This year, that dream finally came true, culminating in these incredibly **Healthy Saskatoon Berry Pancakes**. More than just a breakfast staple, these pancakes offer a unique symphony of flavors—the subtle sweetness of Saskatoon berries, the nutty depth of almond, the warm spice of cinnamon, and the tropical hint of coconut. Prepare your taste buds for an experience unlike any pancake you’ve ever encountered!
This summer, fate decided our vacation would keep us closer to home, and what a delightful turn of events it proved to be! This unexpected staycation granted us the perfect window to fully embrace an exceptional Saskatoon berry picking season. In previous years, our late July trips to Manitoba always meant we’d miss their prime Saskatoon season. By the time we returned home, our local picking window had usually closed as well. But not this year – hurray! The abundance of these precious berries immediately brought back fond memories and inspired me to create this very pancake recipe, building on the success of my beloved Saskatoon Berry Oatmeal Cookies.
Beyond simply enjoying them straight from the bush, my very first culinary adventure with Saskatoon berries involved pancakes. Growing up, I cherished countless exciting escapades picking wild Saskatoon berries. The absolute best memories were made during camping trips when my Uncle Garry and I would wake up at the crack of dawn, basket in hand, ready to forage for these plump, purple gems. After our successful harvest, we’d head back to the campsite, and he’d whip up a batch of Saskatoon Berry pancakes for our entire family, filling the morning air with the sweet aroma of berries and batter.
Even though those early pancakes were made from a rather humble boxed mix, the addition of those freshly picked Saskatoon berries elevated them to legendary status. That cherished childhood memory, those simple, perfect pancakes, became the driving force behind this recipe. I was determined to recreate that magic, but with a wholesome, homemade twist. And I truly believe I’ve done it – this is, without a doubt, the most spectacular pancake recipe I’ve ever tasted! A small part of me wishes my Uncle Garry were still here to try them; I know he would approve.
If you’re already a fan of berry-infused pancakes, these Saskatoon berry pancakes are about to become your new favorite. And for those who have yet to experience the unique delight of a Saskatoon berry, you are truly in for an extraordinary treat! Often compared to blueberries, Saskatoons boast a more complex, slightly nutty, and almond-like flavor profile that many find even more appealing. They are naturally sweet with a subtle tartness, and their texture is beautifully soft yet firm. Given the short and precious Saskatoon berry season, making this pancake recipe is an absolute must – it promises to be an experience that will not disappoint. These homemade pancakes, brimming with fresh, healthy ingredients and enhanced with unique flavor notes, are far superior to any basic pancake mix with berries tossed in.
🥞 Ingredient Notes
- Flour. I opt for whole wheat flour in this recipe not only for its higher fiber content, contributing to a healthier breakfast, but also because it imparts a wonderful, subtly nutty flavor that perfectly complements the Saskatoon berries. It adds a hearty texture without making the pancakes too dense.
- Unsweetened Coconut. The addition of unsweetened coconut is a game-changer here. It introduces a delicate, unique sweetness and a delightful chewiness that rounds out the flavor profile. I recommend using finely shredded coconut as it integrates seamlessly into the batter, ensuring every bite has that perfect hint of tropical goodness without being overpowering.
- Milk. My preference is 1% milk, primarily because it’s lighter and typically what I have readily available. Its lower fat content contributes to a slightly less rich, yet still moist and fluffy pancake, allowing the other flavors to shine. Feel free to use your milk of choice, adjusting for richness if desired.
- Butter. Unsalted butter is my go-to for baking and cooking. It provides crucial moisture and richness while giving me complete control over the overall salt content of the dish. The amount of salt in salted butter can vary significantly between brands, so using unsalted ensures consistency and allows the flavors of the berries and other ingredients to truly stand out.
- Almond Extract. This is one of the secret ingredients that elevates these pancakes from good to spectacular! Almond extract introduces a distinct, sweet, and slightly nutty aroma and taste. When combined with the ground cinnamon and coconut, it creates an unparalleled depth of flavor that harmonizes beautifully with the Saskatoon berries. Don’t skip it!
- Saskatoon Berries. The star of the show! You can use either fresh or frozen berries. If using fresh, ensure they are ripe and gently washed. If using frozen, there’s no need to thaw them; simply fold them into the batter directly from the freezer to prevent them from breaking down too much and coloring the batter.
📖 Variations & Substitutions
While this recipe is perfect as is, here are some ideas to customize your Saskatoon Berry Pancakes:
- Flour – If you desire a slightly lighter and fluffier pancake, you can experiment with using a combination of half whole wheat flour and half all-purpose white flour. This blend maintains some of the nutty flavor and fiber of whole wheat while adding a touch more tenderness to the texture.
- Milk– For those who prefer a richer, more decadent pancake, feel free to substitute 2% or even whole milk for the 1% milk. The increased fat content will result in a more luxurious and moist pancake.
- Coconut- The texture of your coconut can influence the overall pancake experience. If you enjoy a more pronounced coconut texture, consider using medium shredded coconut or even larger coconut flakes instead of finely shredded. This will provide more bite and a stronger coconut presence.
- Dairy-free – Making these pancakes dairy-free is simple! Just swap the dairy milk for your preferred dairy-free alternative, such as almond milk, oat milk, or soy milk. For the butter, use an equal amount of melted coconut oil or a high-quality vegan butter substitute. These adjustments will ensure the pancakes remain moist and delicious for those with dietary restrictions.
- Add a Citrus Zest: A little lemon or orange zest can brighten the flavor profile and complement the berries beautifully.
Saskatoon berries, often regarded as a delicacy, are not easily found everywhere. Their cultivation is somewhat limited, and wild picking is now restricted in many areas, such as provincial parks, to protect natural habitats. Furthermore, their growing season is remarkably short, making them a fleeting treat each summer. Like many delicate crops, they are highly vulnerable to environmental factors like dry weather, sudden hail, or late frosts, which can significantly impact their yield. This scarcity only adds to their allure and makes enjoying them all the more special.
This year, however, we were incredibly fortunate to experience a truly magnificent crop. The berries were abundant, plump, bursting with juice, and perfectly ripe for the picking! It was a stark contrast to some years when the harvest can be sparse and disappointing. This bounty allowed us to fully appreciate the unique flavor and texture of fresh Saskatoons, making the experience of creating these pancakes even more rewarding.
🔪 How to Make Saskatoon Berry Pancakes
- Step 1: In a large mixing bowl, sift together the whole wheat flour, baking powder, ground cinnamon, unsweetened coconut, and granulated sugar. Sifting ensures all ingredients are evenly distributed and helps prevent lumps, contributing to a smooth batter.
- Step 2: Use a whisk or a large spoon to mix the sifted dry ingredients thoroughly. This step is crucial for activating the leavening agents and ensuring uniform flavor throughout the pancakes.
- Step 3: Create a well in the center of your dry ingredients. Pour in the milk and melted butter. In a separate small bowl, lightly whisk the eggs with the almond extract, then add this mixture to the wet ingredients. Gently stir all ingredients together until the batter is just smooth, being careful not to overmix. A few small lumps are perfectly fine and often indicate a tender pancake.
- Step 4: Gently fold in the Saskatoon berries. If using frozen berries, add them directly without thawing to maintain their shape and prevent the batter from turning purple. Stir just enough to distribute them throughout the batter.
- Step 5: Lightly spray a griddle or a large non-stick frying pan (an 8-inch pan works perfectly for generously sized pancakes) with non-stick cooking spray. Preheat the pan over medium heat. Once hot, ladle or pour about ⅔ cup of batter for each pancake onto the griddle, ensuring they are spaced apart.
- Step 6: Cook the pancakes for approximately 3 to 4 minutes on the first side. You’ll know they’re ready to flip when you see several small bubbles forming consistently across the surface, and the edges appear dry and set. This indicates even cooking and a golden-brown underside.
- Step 7: Carefully flip each pancake using a thin spatula. Continue to cook on the second side for about 3 minutes, or until it reaches a beautiful golden-brown color and is cooked through. Repeat this process with the remaining batter until all your delicious Saskatoon Berry Pancakes are ready to be served.
Expert Recipe Tips
Achieving perfect, fluffy pancakes every time is easier than you think with these expert tips:
- Don’t overmix the batter – This is perhaps the most crucial rule for fluffy pancakes. Once you’ve combined the wet and dry ingredients, stir just until the flour streaks disappear and everything is *just* incorporated. Overmixing develops the gluten in the flour, leading to dense, chewy pancakes instead of light and airy ones. A few small lumps are perfectly acceptable!
- Use fresh Saskatoon berries when possible – Fresh berries tend to hold their shape better during cooking and are less likely to bleed their color excessively into the batter, maintaining a beautiful appearance. However, if fresh are unavailable, frozen berries work wonderfully too—just make sure to fold them in gently without thawing them first. Thawing can make them mushy and release too much liquid.
- Let the batter rest – Allow your prepared pancake batter to sit undisturbed for 5-10 minutes before you start cooking. This resting period gives the whole wheat flour time to fully hydrate, allowing the gluten to relax and the baking powder to start working its magic. The result? Pancakes that rise better and have a more tender texture.
- Cook on medium heat – Patience is a virtue when making pancakes! Cooking on too high a temperature will cause the outside of the pancake to brown and potentially burn before the inside has a chance to cook through. Medium heat ensures even cooking from edge to center, resulting in a beautifully golden-brown exterior and a perfectly cooked, fluffy interior.
- Preheat the pan properly – A consistently heated pan is essential for preventing sticking and achieving that desirable golden crust. To test if your griddle or frying pan is ready, sprinkle a few drops of water onto its surface. If they sizzle lightly and evaporate within a second or two, your pan is perfectly preheated. If they dance around vigorously, it’s too hot; if they sit there, it’s not hot enough.
- Make a test pancake first – Always cook one “test” pancake before committing to the whole batch. This initial pancake allows you to gauge whether the heat level is correct and if the batter consistency is just right. You can then make any necessary adjustments to the heat or thin the batter slightly with a tablespoon of milk if it’s too thick.
- Keep pancakes warm while cooking the rest – To ensure everyone enjoys warm pancakes, place your cooked pancakes on a baking sheet and keep them in a low oven, around 200°F (90°C). This will keep them warm and soft without drying them out while you finish cooking the remaining batter.
- Add extra flavor with toppings – These pancakes are delicious on their own, but toppings can amplify the experience! A generous drizzle of pure maple syrup, a dollop of creamy Greek yogurt for a touch of tang, or a sprinkle of toasted coconut flakes will beautifully complement the almond and cinnamon notes already present in the pancakes.
💡 Top Tip: Preserving Saskatoon Berry Season
Because the Saskatoon berry season vanishes in a flash, it’s incredibly rewarding to make the most of it by picking a substantial amount and preserving them for year-round enjoyment. My family and I managed to pick four large ice cream pails full this year, and I can confidently say the effort was absolutely worth it!
After giving them a thorough “quality control” check and a gentle wash, I prepared them for freezing. The best method for preserving their individual shape and preventing them from clumping together is to spread them in a single layer on parchment-paper-lined cookie sheets. Once frozen solid, they can be transferred to freezer bags. Now, my freezer is happily stocked, ensuring I can whip up these delicious pancakes and many other Saskatoon recipes throughout the entire year. For a more detailed guide, be sure to check out my post on How to Freeze Saskatoon Berries.
🌡️ Storing & Reheating
These delightful Saskatoon Berry Pancakes are fantastic for meal prep! Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for quick breakfasts during the week. For longer storage, you can freeze them in an airtight container or a heavy-duty Ziploc freezer bag for up to 3 months. To reheat, simply pop them in a toaster, a preheated oven, or warm them gently in the microwave until heated through. They retain their delicious flavor and fluffy texture beautifully!
👪 Serving Size & Adjustments
This recipe yields 6 generously sized pancakes, making it perfect for a family breakfast or a delightful brunch gathering. Should you need to adjust the number of servings, many recipe cards (like the one below) allow you to simply click on the “servings” number, and the ingredient amounts will automatically adjust. For best results, I find it’s always easiest and most reliable to either half, double, or triple the recipe rather than making smaller, more precise adjustments. This ensures the ingredient ratios remain consistent for perfect pancakes every time.
It’s worth noting that Saskatoon berries are known by different names across various regions. In the United States, they are frequently called Juneberries, a nod to their typical harvest month. In some other parts of the world, particularly in the UK, you might find them referred to as Service Berries. Regardless of what name they go by, they are all the exact same incredibly delicious, versatile berry. So, whatever your local moniker, you’ll definitely want to seek them out and get your hands on some to try in this recipe!
❔ Recipe FAQs
Absolutely! These pancakes are excellent for making ahead. Simply cook them as directed, allow them to cool completely, and then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat them in a toaster, a warm oven, or briefly in the microwave for a quick and easy breakfast.
Yes, mini pancakes are a delightful variation! To make smaller pancakes, simply use about ¼ cup of batter per pancake instead of ⅔ cup. You’ll also need to reduce the cooking time slightly. Keep an eye on them for the tell-tale bubbles on the surface and dry edges as your guide to when they’re ready to flip.
While almond extract adds a unique and characteristic flavor to these pancakes, you can certainly substitute vanilla extract if you don’t have almond. The pancakes will still taste delicious, though they will have a milder, more classic vanilla flavor rather than the distinctive nutty undertone that almond extract provides.
Yes, you absolutely can! It’s actually recommended to add frozen Saskatoon berries straight into the batter without thawing. This helps them maintain their shape better during cooking and prevents them from bleeding too much color into the batter, which can sometimes turn the pancakes purple. Just be sure to fold them in gently.
As I mentioned, the Saskatoon berry season is remarkably brief, so if you have the opportunity, I highly encourage you to take full advantage of it. Pick as many as you can and commit to freezing them. This simple act will allow you to savor their unique flavor and nutritional benefits all year round. Even if picking isn’t an option, you can often find frozen Saskatoons at local Farmers’ Markets and sometimes even at larger grocery stores (Calgary Co-op has been known to carry them, for instance). Once you have your bounty, be sure to make these incredibly delicious and healthy Saskatoon Berry Pancakes. And for even more ways to enjoy this incredible fruit, check out the collection of Saskatoon berry recipes at the bottom of this post!
If you’re a true pancake enthusiast and are eager to explore even more unique pancake creations, I have a couple of other recipes you might love. Give my IHOP-inspired Harvest Grain & Nut Pancake (Copycat) a try – it’s also Weight Watchers Friendly! Or, for a truly distinctive flavor, indulge in my Rum & Raisin Sheet Pan Pancakes, a convenient and delicious way to feed a crowd.
👩🏻🍳 More Saskatoon Berry Recipes!
- Saskatoon Berry Pie (Filling and Sauce)
- Saskatoon Berry Loaf with Brown Butter Glaze
- No Bake Saskatoon Berry Cheesecake (in a jar)
- Saskatoon Berry Tiramisu Dessert Shooters
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📋 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