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Fluffy Wild Huckleberry Pancakes with Lemon Ricotta Syrup

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These fluffy wild huckleberry pancakes are topped with a tangy and creamy lemon ricotta syrup, making for a special and easy homemade breakfast perfect for busy mornings or weekend brunch.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • 2 tablespoons (25 g) granulated sugar
  • 1/2 teaspoon (3 g) salt
  • 2 large eggs, room temperature
  • 1 1/4 cups (300 ml) whole milk
  • 4 tablespoons (55 g) unsalted butter, melted and cooled
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (150 g) wild huckleberries, fresh or frozen (thawed)
  • 1/2 cup (125 g) ricotta cheese, whole milk preferred
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1/4 cup (30 g) powdered sugar
  • 1/4 cup (60 ml) milk
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, beat the eggs until slightly frothy. Add the milk, melted butter, and vanilla extract; whisk well.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. The batter should be slightly lumpy; do not overmix.
  4. Fold in the wild huckleberries gently to preserve their shape.
  5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  6. Using a 1/4 cup scoop, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden brown.
  7. While pancakes cook, whisk together ricotta cheese, lemon juice, powdered sugar, milk, and vanilla extract in a small bowl. Warm gently over low heat or in the microwave in short bursts, stirring often until syrupy but not boiling.
  8. Serve pancakes stacked, drizzled generously with lemon ricotta syrup. Optionally, garnish with extra huckleberries or a dusting of powdered sugar.

Notes

Do not overmix the batter to keep pancakes fluffy. Thaw and drain frozen berries to avoid watery batter. Warm the lemon ricotta syrup gently to prevent curdling. Keep cooked pancakes warm in a low oven if needed. For dairy-free, substitute milk and ricotta with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: wild huckleberry pancakes, lemon ricotta syrup, fluffy pancakes, homemade breakfast, easy brunch recipe, berry pancakes

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