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Lemon Curd Filled Pancakes Recipe

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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Nutrition

  • Serving Size: 1 pancake
  • Calories: 190
  • Sugar: 9g
  • Sodium: 160mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 55mg

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Find it online: https://safetydangerdefender.com/lemon-curd-filled-pancakes-recipe/