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Lemon Curd Filled Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 53 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these fluffy lemon curd filled pancakes, perfect for a bright and flavorful breakfast or brunch. Soft pancakes encase a luscious lemon curd center, creating a delightful surprise with every bite. Serve warm with a dusting of powdered sugar and fresh berries for an irresistible treat.

Ingredients

Pancake Batter

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons melted butter (plus more for the pan)
  • 1 teaspoon vanilla extract

Filling and Toppings

  • 1 cup prepared lemon curd
  • Powdered sugar for dusting
  • Fresh berries for serving (optional)

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  2. Mix the wet ingredients: In a separate bowl, whisk the milk, large egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Be careful not to overmix, as this helps keep the pancakes tender.
  4. Heat the cooking surface: Warm a non-stick skillet or griddle over medium heat and lightly butter the surface to prevent sticking.
  5. Cook the base of the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges start to set, indicating they are ready for filling.
  6. Add the lemon curd filling: Spoon 1 tablespoon of lemon curd onto the center of each partially cooked pancake, then carefully pour about 1 tablespoon of batter over the lemon curd to cover it.
  7. Flip and finish cooking: Carefully flip the filled pancake with a spatula and cook for another 2 minutes until the pancake is golden brown and cooked through.
  8. Repeat and serve: Continue the process with the remaining batter and lemon curd. Serve the pancakes warm, dusted with powdered sugar, and topped with fresh berries if desired.

Notes

  • For an extra burst of lemon flavor, add 1 teaspoon of lemon zest directly to the pancake batter.
  • You can use store-bought lemon curd or prepare homemade lemon curd according to your preference.
  • Ensure that you do not overmix the batter to keep pancakes light and fluffy.
  • Adjust the heat slightly if pancakes cook too quickly or slowly to avoid burning or undercooking.

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