Name: Lemon Curd Filled Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 large egg; 1 1/4 cups milk; 2 tablespoons melted butter (plus more for cooking); 1 teaspoon vanilla extract; 1/2 cup lemon curd (store-bought or homemade); powdered sugar for dusting (optional)

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If you’re ready to brighten up your breakfast routine, you’re in for an absolute treat with Lemon Curd Filled Pancakes. Fluffy golden pancakes envelop a secret pocket of silky, zesty lemon curd, offering the perfect balance of sweet and tangy in every forkful. Whether you’re planning a cozy weekend brunch or simply craving something extraordinary, these pancakes will charm everyone at the table—one bite and you’ll see why this recipe is such a cherished favorite!

Lemon Curd Filled Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Despite their fabulous flavor, the ingredients for Lemon Curd Filled Pancakes are delightfully simple. Each component plays an important role in achieving those pillowy-soft pancakes and that sunshine-bright, citrusy filling.

All-purpose flour: This forms the hearty base, keeping the pancakes tender while still sturdy enough to hold a pocket of lemon curd.
Granulated sugar: Just a touch to enhance sweetness and balance the tang from the lemon curd.
Baking powder: Essential for that classic pancake fluffiness—don’t skip it!
Salt: Just a pinch amplifies all the flavors and keeps the pancakes from tasting flat.
Egg: Adds richness and ensures everything binds together beautifully.
Milk: Brings moisture and a bit of creaminess to the batter—the key to pancakes that are never dry.
Melted butter (plus more for cooking): Boosts richness and keeps the pancakes from sticking as they cook.
Vanilla extract: Offers a subtle, warm aroma that pairs perfectly with lemon.
Lemon curd (store-bought or homemade): The star of the show! For the brightest flavor, homemade is fantastic, but store-bought gives you delicious pancakes in a pinch.
Powdered sugar for dusting (optional): A light dusting adds a lovely finish and just a hint more sweetness.

How to Make Lemon Curd Filled Pancakes

Step 1: Make the Pancake Batter

Begin by whisking together your dry ingredients—flour, sugar, baking powder, and salt—in a large mixing bowl. In a separate bowl, beat together the egg, milk, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter should be a little lumpy—this ensures your pancakes turn out light and fluffy instead of tough, so avoid overmixing!

Step 2: Preheat Your Skillet

Set a non-stick skillet or griddle over medium heat and melt a little butter to coat the surface. You want the pan hot enough that a droplet of water sizzles, but not so hot that the butter burns. This gentle heat sets the foundation for those beautifully golden Lemon Curd Filled Pancakes.

Step 3: Start Cooking the Pancakes

Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Let them cook undisturbed until bubbles start to form on the surface and the edges look set, which should take about 2 to 3 minutes. This means they’re perfectly ready for their sunny surprise inside!

Step 4: Add the Lemon Curd Filling

Carefully spoon 1–2 teaspoons of lemon curd into the center of each pancake on the skillet. Then, gently cover the curd with a small spoonful of extra batter, ensuring the filling is sealed inside so it doesn’t leak out as it cooks. This step is where Lemon Curd Filled Pancakes become magic—tender pancakes with a sweet, gooey surprise!

Step 5: Flip and Finish Cooking

Once you’ve covered the lemon curd, carefully flip each pancake. Cook for another 1–2 minutes until both sides are golden brown and the pancakes feel springy to the touch. Repeat with the remaining batter and lemon curd, making sure to add a little more butter to the skillet between batches if needed.

Step 6: Serve and Enjoy

Transfer the pancakes to a serving plate and, if you like, give them a light dusting of powdered sugar. Serve them warm so the lemon curd stays luscious and gooey—the ultimate Lemon Curd Filled Pancakes experience! Pair with berries or whipped cream if you’re feeling extra fancy.

How to Serve Lemon Curd Filled Pancakes

Garnishes

A finishing flourish can elevate your Lemon Curd Filled Pancakes from great to unforgettable! A sprinkle of powdered sugar is classic, but adding fresh berries, a twist of lemon zest, or a dollop of whipped cream brings extra flair and freshness. Mint leaves also offer a gorgeous pop of color and aroma for those special brunch moments.

Side Dishes

Searching for sides to round out your breakfast table? Try pairing these pancakes with a platter of mixed seasonal fruit, crispy bacon, or even a refreshing yogurt parfait. The tangy lemon curd harmonizes especially well with juicy blueberries, strawberries, or blackberries.

Creative Ways to Present

For a fun twist, stack the pancakes and layer each one with a little extra lemon curd in between. Or, cut the pancakes in halves or quarters for a beautiful brunch platter guests can graze from. You could even create mini versions for a sweet party treat—Lemon Curd Filled Pancakes are perfect for sharing (if you can bring yourself to part with any, that is!).

Make Ahead and Storage

Storing Leftovers

If you have leftover Lemon Curd Filled Pancakes (a rare occurrence!), let them cool to room temperature first. Then, store in an airtight container in the refrigerator for up to three days. The lemon curd keeps the pancakes moist, so they’ll taste fresh even after a day or two.

Freezing

To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a zip-top freezer bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to two months—perfect for lazy Sunday mornings!

Reheating

Gently reheat the pancakes in the microwave for 20–30 seconds at a time, or warm them in a low oven (about 300°F) until heated through. If you use the oven, keep them loosely covered with foil to preserve their moisture. This way, the lemon curd gets gooey again and the pancakes stay wonderfully soft.

FAQs

Can I use store-bought lemon curd?

Absolutely! High-quality store-bought lemon curd works beautifully and is a real time-saver, but if you have homemade lemon curd on hand, the flavor will be extra bright and fresh.

What’s the best way to keep pancakes warm while I finish the batch?

Place cooked pancakes on a baking sheet and keep them in a 200°F oven while you prepare the rest. This keeps them warm and fluffy without drying them out.

Can I make the batter ahead of time?

For best results, prepare the batter just before cooking to keep the pancakes light and fluffy. If you need to prep ahead, mix the dry and wet ingredients separately, and combine them right before you’re ready to cook.

Is it possible to make these gluten-free?

Yes! Substitute a reliable gluten-free all-purpose flour blend in place of regular flour. Make sure your baking powder and other ingredients are certified gluten-free too.

What else can I fill the pancakes with?

Lemon curd is the hero here, but you can definitely experiment—try raspberry jam, Nutella, or even a dollop of sweetened cream cheese for delicious variations.

Final Thoughts

There’s something truly joyful about slicing into Lemon Curd Filled Pancakes and discovering that bright, luscious center. If you’re craving a breakfast to remember—or want to make your brunch guests smile—give this recipe a try. I can’t wait for you to experience how irresistible these pancakes taste, fresh off the skillet and brimming with sunshine flavor!

Lemon Curd Filled Pancakes Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 pancakes 1x
Diet: Vegetarian

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Description

These Lemon Curd Filled Pancakes are a delightful twist on traditional pancakes, with a burst of tangy lemon curd inside. Perfect for a special breakfast or brunch treat!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt

Wet Ingredients:

1 large egg
1 1/4 cups milk
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Additional:

1/2 cup lemon curd (store-bought or homemade)
powdered sugar for dusting (optional)

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Prepare Wet Ingredients: In a separate bowl, beat the egg with the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat, grease with butter, pour batter, cook until bubbles form. Add lemon curd, cover with more batter, flip and cook until golden.
Serve: Repeat with remaining batter and lemon curd. Dust with powdered sugar before serving, if desired.