If you’re craving a breakfast that feels like a warm hug on a plate, look no further than this delightful Lemon Curd Filled Pancakes Recipe. Imagine fluffy, tender pancakes with a surprise burst of tangy-sweet lemon curd right in the center—each bite offers that perfect balance of buttery softness and vibrant citrus flavor. These pancakes are a wonderful twist to your usual stack, brightening your morning or brunch with a touch of sunshine and a lot of love.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from creating the perfect batter texture to delivering that bright lemon flavor that makes these pancakes so special. Simple, wholesome ingredients come together beautifully to form a dish as satisfying to make as it is to eat.
- 1 cup all-purpose flour: The foundation for soft, fluffy pancakes.
- 2 tablespoons sugar: Adds just the right touch of sweetness without overpowering the lemon curd.
- 1 teaspoon baking powder: Helps the pancakes rise to light, airy perfection.
- 1/2 teaspoon baking soda: Works alongside the baking powder to create tenderness and lift.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 3/4 cup buttermilk: Provides acidity that tenderizes and adds a subtle tang.
- 1/4 cup milk: Balances the batter, keeping it smooth and easy to pour.
- 1 large egg: Binds everything together and adds richness.
- 2 tablespoons melted butter: Gives moistness and buttery flavor.
- 1 teaspoon vanilla extract: Adds warm, sweet aromatic notes.
- 1/2 cup lemon curd: The star ingredient that delivers that irresistibly tangy sweetness.
- Butter or oil for greasing the pan: Ensures those golden brown edges and prevents sticking.
- Powdered sugar and fresh berries (optional): Perfect finishing touches for a stunning presentation and a burst of freshness.
How to Make Lemon Curd Filled Pancakes Recipe
Step 1: Mix Dry Ingredients
Begin by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures the leavening agents and seasoning are evenly distributed, which is key for a consistent rise and flavor throughout the pancakes.
Step 2: Prepare Wet Ingredients
In a separate bowl, combine the buttermilk, milk, egg, melted butter, and vanilla extract. The buttermilk’s acidity reacts with the baking soda, creating bubbles that help make the pancakes extra fluffy and tender.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix here—some lumps are okay! Overworking the batter can make your pancakes tough instead of light and airy.
Step 4: Cook the Base Pancake Layer
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Using about 1/4 cup of batter, pour onto the skillet and cook for 1–2 minutes until bubbles appear on the surface, signaling it’s ready for the lemon curd.
Step 5: Add Lemon Curd Filling
Spoon roughly 1 tablespoon of lemon curd right onto the center of the pancake. Then, carefully cover the lemon curd with a small spoonful of additional batter. This seals in all that luscious lemony goodness for the next step.
Step 6: Finish Cooking the Pancake
Gently flip the pancake and cook for another 1–2 minutes until it’s golden brown and cooked through. The lemon curd inside will have warmed, creating a delightful, gooey center that perfectly contrasts the pillowy pancake exterior.
Step 7: Repeat and Serve Warm
Repeat these steps with the remaining batter and lemon curd. Serve the Lemon Curd Filled Pancakes Recipe warm, optionally dusted with powdered sugar and topped with fresh berries for that extra pop of color and flavor.
How to Serve Lemon Curd Filled Pancakes Recipe
Garnishes
Powdered sugar gently sprinkled over the top adds a sweet, snowy finish that not only looks beautiful but balances the tartness of the lemon curd. Fresh berries like raspberries, blueberries, or strawberries bring a juicy burst and vibrant color, making each bite feel like a special treat.
Side Dishes
Pair these pancakes with crispy bacon or turkey sausage for a satisfying sweet-and-savory breakfast. A dollop of whipped cream or yogurt on the side also complements the tangy lemon curd beautifully while keeping the plate feeling light and fresh.
Creative Ways to Present
For a crowd-pleaser, stack the filled pancakes tall and drizzle with a lemon glaze or honey. You can also serve each pancake folded in half for a charming ‘pocket’ effect that makes the lemon curd even easier to enjoy. Add edible flowers or mint leaves for an elegant brunch presentation that wows.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pancakes will keep their flavor, although the lemon curd’s texture may firm up slightly once chilled.
Freezing
To freeze, layer pancakes with parchment paper in between to prevent sticking, then place in a freezer-safe bag or container. They freeze well for up to 1 month, making it easy to enjoy this Lemon Curd Filled Pancakes Recipe anytime you want a quick and delightful breakfast.
Reheating
Reheat pancakes gently in the microwave or on a skillet over low heat until warmed through. Be careful not to overheat, as the lemon curd inside can become too runny or the pancakes may dry out. A quick reheat keeps that fresh-made taste alive.
FAQs
Can I use homemade lemon curd?
Absolutely! Homemade lemon curd adds a fantastic fresh flavor, and you can control the sweetness and tartness exactly to your liking. Either homemade or store-bought works wonderfully in this recipe.
What if I don’t have buttermilk?
Not a problem. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using—the acidity will mimic buttermilk’s effects perfectly.
Can I make this recipe vegan?
To make it vegan, swap the egg for a flax or chia egg, use a plant-based milk and butter substitute, and find a vegan lemon curd or make your own. The texture might differ slightly, but with these tweaks, you can still enjoy a delicious version of this pancake recipe.
How do I know when to flip the pancake?
Wait for bubbles to form and start popping on the surface while the edges look set before you flip. This usually takes 1–2 minutes on medium heat. Flipping too early can cause the pancake to fall apart or cook unevenly.
Can I make these pancakes ahead for a brunch party?
Yes! You can prepare the batter and even pre-cook the plain pancakes ahead of time. Assemble and finish cooking with the lemon curd just before serving to keep that delicious surprise intact and the pancakes fresh and warm.
Final Thoughts
There’s something truly special about the way these Lemon Curd Filled Pancakes Recipe turns a simple breakfast into a joyful experience. Whether you’re making them for a lazy weekend brunch or a weekday pick-me-up, the combination of fluffy pancakes and luscious lemon curd always brings smiles to the table. Give this recipe a try and watch your mornings brighten with every mouthwatering bite!
Print
Lemon Curd Filled Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 filled pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fluffy Lemon Curd Filled Pancakes, a perfect breakfast treat featuring soft, golden pancakes filled with tangy lemon curd. Easy to prepare on the stovetop, they combine sweet and citrus flavors for a refreshing morning indulgence.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling and Serving
- 1/2 cup lemon curd (store-bought or homemade)
- Butter or oil for greasing the pan
- Powdered sugar for dusting (optional)
- Fresh berries for serving (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, milk, egg, melted butter, and vanilla extract thoroughly.
- Prepare Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep the pancakes tender.
- Heat Pan: Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Base Pancake Layer: Pour roughly 1/4 cup of batter onto the skillet for each pancake and cook for 1–2 minutes until bubbles appear on the surface.
- Add Lemon Curd Filling: Spoon about 1 tablespoon of lemon curd onto the center of the partially cooked pancake layer.
- Cover Filling: Spoon a small amount of batter over the lemon curd to seal the filling inside the pancake.
- Flip Pancake: Carefully flip the pancake and cook for another 1–2 minutes, or until the pancake is golden brown and cooked through.
- Repeat: Continue the process with the remaining batter and lemon curd until all pancakes are cooked.
- Serve: Serve warm, optionally dusted with powdered sugar and accompanied by fresh berries for a vibrant presentation.
Notes
- For convenience, you can use a pre-made pancake mix and fill the pancakes with lemon curd in the same way.
- These pancakes are best enjoyed immediately for optimal texture and flavor.
- Leftover pancakes can be gently reheated in the microwave.
