If you’re craving a breakfast that feels both indulgent and refreshingly bright, this Lemon Curd Filled Pancakes Recipe will absolutely steal your heart. Imagine fluffy, tender pancakes wrapped around a luscious, tangy lemon curd center—each bite bursting with sunshine and a perfect balance of sweet and tart. Whether for a weekend brunch or a special morning treat, this recipe blends simple ingredients into a magical flavor experience that’s as delightful to make as it is to eat.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in achieving pancakes that are light, fluffy, and bursting with flavor. From the tangy buttermilk enhancing tenderness to the luscious lemon curd that fills the pockets of pancake joy, every item counts.
- 1 cup all-purpose flour: The base of your pancakes, providing structure and softness.
- 2 tablespoons sugar: Adds just the right amount of sweetness without overpowering the lemon curd.
- 1 teaspoon baking powder: Gives the pancakes their light and airy lift.
- 1/2 teaspoon baking soda: Works with buttermilk to create a fluffy texture.
- 1/4 teaspoon salt: Balances the flavors and enhances sweetness.
- 3/4 cup buttermilk: Adds tanginess and helps create tender pancakes.
- 1/4 cup milk: Keeps the batter smooth and easy to work with.
- 1 large egg: Binds the ingredients and adds richness.
- 2 tablespoons melted butter: For moisture and that lovely, rich flavor.
- 1 teaspoon vanilla extract: Adds warmth and depth to the batter’s flavor profile.
- 1/2 cup lemon curd: The star player—tangy, sweet, and irresistibly smooth, whether homemade or store-bought.
- Butter or oil for greasing the pan: Ensures your pancakes don’t stick and get a golden crust.
- Powdered sugar and fresh berries (optional): For a beautiful garnish and added freshness when serving.
How to Make Lemon Curd Filled Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures your leavening is evenly distributed and sets the stage for perfectly risen pancakes.
Step 2: Combine Wet Ingredients
In a separate bowl, blend the buttermilk, milk, egg, melted butter, and vanilla extract until smooth. The buttermilk’s acidity reacts beautifully with the baking soda to make pancakes soft and fluffy.
Step 3: Make the Batter
Pour the wet mixture into the dry mixture and stir gently just until combined. Resist overmixing to keep your pancakes tender; some lumps are perfectly fine here.
Step 4: Heat Your Pan
Warm a nonstick skillet or griddle over medium heat and coat lightly with butter or oil. A properly heated pan is key to getting those golden-brown edges that taste so inviting.
Step 5: Cook Pancakes and Add Lemon Curd
For each pancake, pour about 1/4 cup of batter onto the pan. When bubbles start to appear on the surface (about 1 to 2 minutes), spoon a tablespoon of lemon curd in the center. Then, carefully cover it with a small dollop of batter. This little trick creates a delightful pocket of lemony goodness inside your pancake.
Step 6: Flip and Finish Cooking
Flip the pancake gently and cook for another 1 to 2 minutes until the pancake is golden brown and cooked through. Repeat the process for all the batter and lemon curd, savoring that moment when each pancake gets its chance to shine.
How to Serve Lemon Curd Filled Pancakes Recipe
Garnishes
Sprinkle powdered sugar over your pancakes for a snowy, sweet finish that looks as pretty as it tastes. Fresh berries add a pop of color and tartness that complement the lemon curd perfectly, making your breakfast both vibrant and inviting.
Side Dishes
Serve these pancakes alongside crispy bacon or breakfast sausages for a savory contrast. Alternatively, a simple bowl of yogurt with honey or granola can provide a creamy, crunchy side that balances the citrusy sweetness beautifully.
Creative Ways to Present
Try stacking these pancakes in towers and drizzling extra lemon curd or a light honey syrup over the top for an elegant presentation. For a twist, add edible flowers or a sprig of mint to brighten the plate and impress your breakfast guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover lemon curd filled pancakes, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator for up to two days. This keeps the pancakes moist and prevents the lemon curd from drying out.
Freezing
To freeze, place pancakes in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag. They’ll keep for up to two months. Freezing is a fantastic way to enjoy homemade Lemon Curd Filled Pancakes Recipe anytime without starting from scratch.
Reheating
Reheat your pancakes gently in the microwave for about 20 to 30 seconds or warm them in a skillet over low heat until heated through. This method keeps the pancakes tasting fresh and restores that lovely gooey lemon curd center.
FAQs
Can I use homemade lemon curd for this recipe?
Absolutely! Homemade lemon curd works wonderfully and adds a personal touch of flavor. Just be sure it’s cooled and thick enough to hold its shape inside the pancakes during cooking.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by mixing 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using to get that perfect tanginess.
Can I prepare the batter ahead of time?
For the best texture, it’s ideal to cook the pancakes fresh. However, you can make the batter an hour ahead and keep it refrigerated. Give it a gentle stir before cooking, as some separation might occur.
Is there a way to make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, ideally one designed for baking. You might need to adjust the liquid slightly to get the right consistency.
How do I prevent the lemon curd from leaking out?
Make sure to cover the lemon curd fully with a thin layer of batter before flipping. This seals the filling inside and ensures a neat, delicious surprise in every bite.
Final Thoughts
There’s nothing quite like the joy of biting into a warm, fluffy pancake stuffed with tangy-sweet lemon curd. This Lemon Curd Filled Pancakes Recipe is a delicious way to brighten any morning with vibrant flavors and comforting textures. Whether you’re treating yourself or sharing with loved ones, these pancakes promise smiles and satisfied taste buds. Give this recipe a try—you might just find your new favorite breakfast tradition!
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 Lemon Curd Filled Pancakes, a luscious breakfast treat featuring fluffy pancakes encasing tangy lemon curd. Perfectly balanced with a tender crumb and bright citrus flavor, these pancakes make a delightful start to any morning.
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 (optional, for dusting)
- Fresh berries (optional, for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, milk, egg, melted butter, and vanilla extract until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the pancakes tender with some lumps remaining.
- Heat the Skillet: 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 about 1/4 cup of batter onto the skillet for each pancake. Cook for 1 to 2 minutes, watching for bubbles forming on the surface, indicating it’s ready to be filled.
- Add Lemon Curd Filling: Spoon approximately 1 tablespoon of lemon curd onto the center of the pancake. Then gently cover the lemon curd with a small spoonful of additional batter to seal the filling inside.
- Flip and Finish Cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until the pancake is golden brown and cooked through. Repeat this process for the remaining batter and lemon curd.
- Serve: Serve the filled pancakes warm, dusted with powdered sugar and accompanied by fresh berries if desired.
Notes
- For a quicker version, use pre-made pancake mix and fill with lemon curd using the same technique.
- These pancakes taste best when served fresh; leftovers can be gently reheated in the microwave.
