If you’re searching for a breakfast that’s truly celebratory and sunshine-bright, Lemon Curd Filled Pancakes are your ticket to happiness on a plate. Imagine billowy pancakes with pockets of luscious, tangy-sweet lemon curd tucked right inside—each bite is a delightful surprise. Perfect for slow weekend mornings or whenever you want something a bit special, these pancakes have that irresistible balance of melt-in-your-mouth fluffiness and zesty citrus flavor. Trust me, once you taste these, “plain pancakes” will become a thing of the past!
Ingredients You’ll Need
The ingredients for Lemon Curd Filled Pancakes are beautifully simple, yet each one plays a starring role. Every element adds to the rich texture, golden color, or the signature bright, lemony flavor that sets these pancakes apart.
- All-purpose flour: Provides the essential structure and softness for perfectly fluffy pancakes.
- Sugar: Adds a hint of sweetness that pairs beautifully with the tartness of lemon curd.
- Baking powder: The secret behind those lovely, lifted pancake stacks.
- Baking soda: Works with buttermilk to create a tender, airy crumb.
- Salt: Just a touch brings out all the other flavors.
- Buttermilk: Gives your pancakes a subtle tang and wonderful moistness.
- Milk: Lightens the batter and keeps it pourable for even cooking.
- Large egg: Binds ingredients together and adds richness.
- Melted butter: Infuses pancakes with buttery flavor and helps them brown beautifully.
- Vanilla extract: Rounds out the lemony notes with warmth and fragrance.
- Lemon curd (store-bought or homemade): The star! Silky, tangy, and vibrant—it’s the magical filling.
- Butter or oil for greasing: Ensures golden, nonstick perfection every time you flip.
- Powdered sugar and fresh berries (optional): For a gorgeous, café-worthy presentation and lovely bursts of fruitiness!
How to Make Lemon Curd Filled Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large bowl and whisking together the flour, sugar, baking powder, baking soda, and salt. This initial step is important to evenly distribute the leavening agents and flavor, which means super tender pancakes every time.
Step 2: Whisk Together Wet Ingredients
In another bowl, combine the buttermilk, milk, egg, melted butter, and vanilla extract. Give it all a good whisk until everything is well blended and silky smooth—this fusion is the backbone of that dreamy pancake texture.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients. Gently stir until just combined—it’s perfectly fine if the batter is a little lumpy. Overmixing will make pancakes tough instead of tender, so stop as soon as you don’t see streaks of dry flour.
Step 4: Heat the Skillet
Place a nonstick skillet or griddle over medium heat, then lightly grease it with butter or oil. Giving the pan ample time to preheat means your pancakes will cook evenly and get that irresistible golden surface.
Step 5: Pour and Fill the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. After about 1–2 minutes, once you see bubbles forming on the surface, spoon a generous tablespoon of lemon curd right into the center of each pancake. Then, quickly cover the curd with a small spoonful of extra batter—this seals in the citrusy surprise!
Step 6: Flip and Finish Cooking
Carefully flip each pancake and cook for another 1–2 minutes, until gorgeously golden and cooked through. The lemon curd will melt slightly, creating the most irresistible pocket of flavor. Repeat until all the batter and curd are used, and keep finished pancakes warm under a towel or in a low oven.
How to Serve Lemon Curd Filled Pancakes
Garnishes
For a bakery-style touch, dust your Lemon Curd Filled Pancakes with a snowy sprinkle of powdered sugar. Top with a scatter of fresh berries—raspberries, blueberries, or sliced strawberries all add color and a pop of freshness that plays beautifully against the tangy lemon.
Side Dishes
These pancakes are showstoppers on their own, but you can easily round out your breakfast with crispy bacon, a seasonal fruit salad, or even a dollop of whipped cream. A cup of Earl Grey or a bright fruit tea pairs especially well, complimenting the citrusy zing in every bite.
Creative Ways to Present
If you want to serve Lemon Curd Filled Pancakes for a special brunch, try stacking mini pancakes with thin layers of lemon curd in between, then slicing them like a cake! Alternatively, arrange them in a fan on the plate, drizzle with a little extra curd or a berry compote, and finish with edible flowers for extra flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Curd Filled Pancakes (a rare occurrence!), store them in an airtight container in the fridge for up to two days. The curd will keep its luscious texture, and the pancakes won’t dry out if properly sealed.
Freezing
To freeze, arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for about two months and are wonderful for prepping a special breakfast ahead of time.
Reheating
For best results, reheat Lemon Curd Filled Pancakes in the microwave for 20-30 seconds or until warmed through. If you prefer, use a low oven (300°F) to refresh their texture, keeping them loosely covered with foil so they don’t dry out.
FAQs
Can I use store-bought lemon curd, or does homemade make a big difference?
Absolutely! Both options work perfectly. Store-bought lemon curd is a convenient shortcut, but if you have a favorite homemade recipe, it adds a lovely personal touch and lets you tweak the flavor to your liking.
What’s the trick to getting the filling centered?
The key is to spoon the lemon curd onto the pancake just as bubbles form, then quickly cover with a little extra batter. This ensures the curd stays nestled right in the center while the pancake cooks through.
Can I make these gluten-free?
Yes, just substitute your favorite gluten-free all-purpose baking flour in equal measure. Make sure any other ingredients (like baking powder) are certified gluten-free if needed.
Do Lemon Curd Filled Pancakes work with other fillings?
Definitely! Try this technique with raspberry preserves, Nutella, or even a sweetened ricotta. The lemon curd is classic, but the method is your blank canvas for sweet breakfast creativity.
How do I keep pancakes warm for a crowd?
Preheat your oven to 200°F, and as you finish each batch, transfer pancakes to a baking sheet in a single layer. Cover loosely with foil to keep them fluffy and serve all together once you’re finished cooking.
Final Thoughts
There’s something wonderfully joyful about preparing and sharing Lemon Curd Filled Pancakes—they turn any morning into an occasion. The surprise of tangy filling and the warm, pillowy pancake embrace is one you’ll want to recreate often. So gather your ingredients, invite someone you love to the table, and experience just how special these pancakes can make any breakfast.
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
Indulge in these delightful Lemon Curd Filled Pancakes for a zesty and sweet breakfast treat! Fluffy pancakes filled with tangy lemon curd, topped with powdered sugar and fresh berries.
Ingredients
Pancakes:
- 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
Additional:
- 1/2 cup lemon curd (store-bought or homemade)
- butter or oil for greasing the pan
- powdered sugar and fresh berries for serving (optional)
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: buttermilk, milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook for 1–2 minutes, until bubbles form on the surface.
- Spoon about 1 tablespoon of lemon curd onto the center of the pancake, then top with a small spoonful of additional batter to cover the curd.
- Flip the pancake carefully and cook for another 1–2 minutes, or until golden brown and cooked through.
- Repeat with remaining batter and lemon curd.
- Serve warm with a dusting of powdered sugar and fresh berries if desired.
Notes
- For a shortcut, use pancake mix and simply fill with lemon curd following the same method.
- These pancakes are best served fresh, but leftovers can be reheated gently in the microwave.
Nutrition
- Serving Size: 1 filled pancake
- Calories: 220
- Sugar: 10g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
