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
Scale
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
