Fluffy Huckleberry Lemon Ricotta Pancakes
These fluffy huckleberry lemon ricotta pancakes are creamy, tender, and bursting with fresh flavor, perfect for a quick and special breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 cup (250g) ricotta cheese
- 2 large eggs, room temperature
- 3/4 cup (180ml) milk (whole or 2%)
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tsp vanilla extract
- 1 cup (150g) frozen or fresh huckleberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- In a separate bowl, beat the eggs, then add ricotta cheese, milk, lemon zest, and vanilla extract. Stir gently until smooth but slightly lumpy.
- Pour the wet mixture into the dry ingredients and fold together just until combined. Add a splash more milk if batter is too stiff.
- Gently fold in the huckleberries, being careful not to break them up.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve warm with butter and maple syrup or your preferred toppings.
Notes
Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for better blending. Fold in berries gently to avoid color bleeding. Let batter rest 5 minutes before cooking for better rise. Cook on medium heat and flip gently.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: pancakes, huckleberry pancakes, lemon ricotta pancakes, breakfast, easy pancakes, fluffy pancakes, ricotta cheese, lemon zest, huckleberries