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)
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.
Notes
- Homemade lemon curd adds extra freshness.
- Pancakes are best served warm and fresh.
- Pair with fresh berries or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
