If you’re craving the kind of breakfast that feels like pure sunshine on a plate, these Lemon Curd Filled Pancakes are the answer. Imagine light, fluffy pancakes with a hidden pocket of tangy-sweet lemon curd in the center, topped with a dusting of powdered sugar and a handful of fresh berries. Each bite is a delightful surprise, bursting with bright citrus flavor and creamy richness. This recipe is perfect for slow weekend mornings, special brunches, or anytime you want to treat yourself (or someone you love) to something a little extra.

Lemon Curd Filled Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Lemon Curd Filled Pancakes is how simple, everyday ingredients come together to create something extraordinary. Each component plays a key role—whether it’s giving rise to the fluffiest pancakes or providing that signature lemony zing. Here’s what you’ll need and why each matters:

All-purpose flour: The foundation for tender, golden pancakes with just the right structure.
Granulated sugar: Adds a touch of sweetness that balances the tartness of the lemon curd.
Baking powder: The secret to pancakes that rise tall and fluffy every time.
Salt: Enhances all the flavors and keeps the sweetness in check.
Milk: Delivers moisture and helps create a smooth, pourable batter.
Large eggs: Bind the batter together and add richness and structure.
Melted butter (plus more for cooking): Brings a buttery depth to the pancakes and keeps them from sticking to the skillet.
Vanilla extract: Rounds out the flavor with a warm, inviting aroma.
Lemon curd (store-bought or homemade): The star of the show—bright, tangy, and irresistibly creamy.
Optional toppings (powdered sugar, fresh berries, whipped cream): Add a finishing flourish for both flavor and beauty.

How to Make Lemon Curd Filled Pancakes

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, sugar, baking powder, and salt in a large bowl. This step ensures that the leavening agent and salt are evenly distributed, so every pancake rises beautifully and has just the right balance of sweetness.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract. Take a moment to breathe in that comforting vanilla aroma—it’s a small detail that makes these pancakes feel like a true treat.

Step 3: Bring It All Together

Pour the wet ingredients into the dry and gently stir until just combined. Don’t worry if there are a few lumps! Overmixing can make pancakes tough, so a light hand is key to keeping them fluffy.

Step 4: Heat and Grease Your Skillet

Heat a nonstick skillet or griddle over medium heat and lightly grease it with a bit of butter. This not only prevents sticking but adds a little extra flavor and a gorgeous golden edge to each pancake.

Step 5: Cook and Fill the Pancakes

Pour about 1/4 cup of batter onto your skillet. Once bubbles start to appear on the surface (about 1–2 minutes), spoon a generous tablespoon of lemon curd right into the center. Top with a small spoonful of batter to seal in the lemony goodness. This is the secret to the irresistibly gooey center that makes Lemon Curd Filled Pancakes so special.

Step 6: Flip and Finish Cooking

Carefully flip your pancake and cook for another 1–2 minutes until both sides are golden and the center is cooked through. The scent of lemon and vanilla filling your kitchen at this point is pure joy.

Step 7: Repeat and Serve

Repeat the process with the remaining batter and lemon curd, keeping finished pancakes warm in a 200°F oven if you like. Now you’re ready for the best part—serving and savoring every bite!

How to Serve Lemon Curd Filled Pancakes

Garnishes

These pancakes are already bursting with flavor, but a dusting of powdered sugar, a dollop of whipped cream, or a scattering of fresh berries takes them to the next level. The garnishes add pops of color and even more texture, making each plate look as irresistible as it tastes.

Side Dishes

Pair your Lemon Curd Filled Pancakes with crispy bacon, breakfast sausages, or a simple fruit salad for a balanced brunch spread. The savory sides contrast beautifully with the pancakes’ sweet-tart filling, while fresh fruit adds extra brightness.

Creative Ways to Present

For a showstopping presentation, stack the pancakes high and drizzle with extra lemon curd or berry compote. Try cutting them into quarters and arranging them on a platter for a brunch buffet. Or, set out a toppings bar so everyone can customize their own Lemon Curd Filled Pancakes with their favorite garnishes.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lemon Curd Filled Pancakes, don’t worry—they keep well! Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. The lemon curd center stays luscious and flavorful.

Freezing

These pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to two months, making for a quick, sunny breakfast anytime.

Reheating

To reheat, simply pop pancakes in the microwave for 20–30 seconds or warm them in a 325°F oven until heated through. If reheating from frozen, give them a few extra minutes. The lemon curd will become creamy and warm again, just like fresh!

FAQs

Can I use homemade lemon curd instead of store-bought?

Absolutely! Homemade lemon curd makes Lemon Curd Filled Pancakes even more special. If you have a favorite recipe or a batch in the fridge, use it for the richest, freshest lemon flavor.

What if I don’t have a nonstick skillet?

A well-greased cast iron skillet or griddle works beautifully. Just be sure to add a little extra butter or oil to prevent sticking and to achieve that lovely golden-brown finish.

Can I make these pancakes gluten-free?

Yes! Simply substitute your favorite gluten-free all-purpose flour blend in place of regular flour. The texture may be slightly different, but the lemon curd filling will still shine.

Is it possible to swirl the lemon curd into the batter instead of filling the pancakes?

Definitely! For a simpler version, gently swirl the lemon curd into the batter after pouring it onto the skillet. You’ll get beautiful ribbons of lemon flavor throughout each pancake—delicious and a bit less fussy.

How do I prevent the pancakes from tearing when flipping?

Make sure the bottom is set and golden before flipping, and use a wide spatula to turn them gently. Adding the extra batter on top of the lemon curd helps seal the filling and keeps everything intact.

Final Thoughts

If you’re looking for a breakfast that’s as joyful to make as it is to eat, give these Lemon Curd Filled Pancakes a try. They’re bright, comforting, and just a little bit indulgent—perfect for sharing with family and friends, or for treating yourself to something truly special. Happy cooking!

Lemon Curd Filled Pancakes Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

These Lemon Curd Filled Pancakes are a delightful twist on classic pancakes, filled with tangy lemon curd that adds a burst of citrus flavor in every bite. Perfect for breakfast or brunch, these soft, fluffy pancakes paired with the smooth lemon curd make a refreshing and indulgent treat. Serve them warm with powdered sugar, fresh berries, or whipped cream for a delicious morning treat.

Ingredients

Scale

Pancake Batter

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Filling & Toppings

1/2 cup lemon curd (store-bought or homemade)
Optional toppings: powdered sugar, fresh berries, whipped cream

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Instructions

Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings for the pancake batter.
Mix wet ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well combined to create the liquid base of the batter.
Combine batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy; some lumps are okay.
Heat skillet and grease: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking and provide a crisp edge to the pancakes.
Cook base pancake: Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook for 1 to 2 minutes until bubbles form on the surface and the edges start to set.
Add lemon curd filling: Spoon about 1 tablespoon of lemon curd onto the center of the partially cooked pancake, then carefully pour about 1 tablespoon of additional batter on top to seal the filling inside.
Flip and finish cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat this process with all batter and filling.
Serve warm: Serve the lemon curd filled pancakes warm, dusted with powdered sugar, and topped with fresh berries or whipped cream as desired for an extra touch of sweetness.

Notes

Keep cooked pancakes warm by placing them in a 200°F (93°C) oven while finishing the rest of the batch.
For an easier variation, swirl the lemon curd directly into the batter instead of stuffing the pancakes.
Use a nonstick skillet or well-seasoned griddle for ease of flipping and cooking.
Adjust lemon curd quantity based on your preferred tartness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American