If you love the bright zing of citrus and the cozy comfort of pancakes, this Lemon Curd Filled Pancakes Recipe is going to become your new weekend obsession. Imagine fluffy, golden pancakes hiding a luscious, tangy lemon curd center that bursts delightfully with every bite. These pancakes strike the perfect balance between sweet and tart, creating a breakfast experience that feels both indulgent and refreshing. Whether you’re feeding a crowd or craving something special to brighten your morning, these lemon-filled delights will impress with their beauty, flavor, and simple, foolproof method.

Lemon Curd Filled Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering just the right ingredients is key to nailing this Lemon Curd Filled Pancakes Recipe. Each item plays an important role, whether it’s adding tenderness, lift, moisture, or that irresistible lemony pop that makes this dish stand out.

1½ cups all-purpose flour: The foundation providing structure and fluffiness to your pancakes.
2 tablespoons sugar: Adds a touch of sweetness to balance the tart lemon curd.
1 tablespoon baking powder: Ensures your pancakes rise nicely and become beautifully airy.
½ teaspoon baking soda: Works with the buttermilk for extra lift and a tender crumb.
¼ teaspoon salt: Enhances all the flavors and keeps everything well-balanced.
1¼ cups buttermilk: Brings moisture and a slight tang that complements the lemon filling perfectly.
1 large egg: Binds the ingredients together and adds richness.
2 tablespoons melted butter (plus more for cooking): Adds a lovely buttery flavor and keeps pancakes moist.
1 teaspoon vanilla extract: Brings warmth and depth to the batter’s flavor.
¾ cup lemon curd: The star of the show with its sweet-tart, creamy lemon punch, either store-bought or homemade.
Powdered sugar (for dusting): Adds a pretty finish and an extra sweet touch when serving.
Fresh berries (optional, for serving): Provides color, freshness, and a complementary burst of natural sweetness.

How to Make Lemon Curd Filled Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. This dry mix ensures even distribution of leavening agents, which is crucial for those perfect, evenly risen pancakes. Taking the time to blend these well gives your batter a smooth texture and consistent rise.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat together the buttermilk, large egg, melted butter, and vanilla extract. The blend of buttermilk and butter brings richness and tang, which plays beautifully with the lemon curd filling. Make sure the melted butter isn’t too hot or it could cook the egg prematurely.

Step 3: Bring Wet and Dry Ingredients Together

Pour the wet ingredients into the dry and gently stir just until combined. It’s important not to overmix here — slight lumps are okay. Overmixing develops gluten and can lead to tough pancakes, but a light touch keeps the texture tender and soft, ideal for wrapping around the lemon curd center.

Step 4: Heat Your Cooking Surface

Preheat a nonstick skillet or griddle over medium heat and brush lightly with butter. A well-heated pan ensures your pancakes cook evenly with a golden crust. Using butter over oil adds flavor and helps achieve that gorgeous browned surface we all adore.

Step 5: Cook and Fill the Pancakes

For each pancake, pour about ¼ cup of batter onto the skillet. Once bubbles start popping on the surface—usually after 1 to 2 minutes—drop a heaping teaspoon of lemon curd right into the center of the pancake. Quickly spoon a bit of extra batter over the curd to seal it in. Let the pancakes cook for another minute or two until the edges look set, then carefully flip and cook the other side until golden and cooked through, about 2 to 3 minutes more. Repeat this process with the remaining batter and lemon curd.

How to Serve Lemon Curd Filled Pancakes Recipe

Garnishes

Dust your warm lemon curd filled pancakes generously with powdered sugar for an elegant, sweet finish. Fresh berries like raspberries or blueberries add a gorgeous splash of color and complement the citrus flavors beautifully. A few mint leaves elevate the presentation and add a subtle herbal contrast.

Side Dishes

These pancakes pair wonderfully with crispy bacon or sausage for a perfect sweet-and-savory breakfast. A simple serving of vanilla yogurt or whipped cream adds creamy richness without overpowering the lemon’s brightness. For drinks, try a fresh latte or a cold glass of freshly squeezed orange juice to keep the citrus theme going strong.

Creative Ways to Present

Stack your lemon curd filled pancakes with layers of lemon curd and berries in between for a visually stunning tower. Alternatively, serve each pancake rolled or folded with a drizzle of extra lemon curd and a scattering of toasted nuts for added crunch. These creative touches make the recipe perfect for special occasions or brunch parties.

Make Ahead and Storage

Storing Leftovers

If you have any leftover lemon curd filled pancakes, transfer them to an airtight container and store in the refrigerator for up to two days. To keep them from getting soggy, place parchment paper between the pancakes. Refrigerating helps maintain their flavor and texture, so you can enjoy a quick breakfast the next day.

Freezing

You can freeze these pancakes by wrapping individual pieces tightly in plastic wrap and then placing them in a freezer-safe bag. They will stay fresh for up to two months. When you want a treat, you’ll have homemade lemon curd-filled goodness ready to thaw and enjoy with minimal effort.

Reheating

To reheat, use a toaster oven or a skillet over low heat to warm the pancakes gently. Avoid the microwave if possible — it can make the pancakes rubbery and cause the lemon curd to leak. Heating slowly preserves the texture and ensures the lemon curd remains delightfully intact, ready to burst with flavor.

FAQs

Can I make lemon curd from scratch for this recipe?

Absolutely! Homemade lemon curd is easy to make by whisking eggs, sugar, fresh lemon juice, and butter over low heat until thickened. It adds a wonderful freshness that elevates the pancakes even more. Plus, it’s a fun cooking project if you love a hands-on kitchen challenge.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¼ cups of milk and letting it sit for 5 minutes. This mimics the tanginess and acidity crucial for tender pancakes that work well with the lemon curd.

Can I use other fruit fillings instead of lemon curd?

Definitely! While lemon curd is the star here, you can switch it up with blueberry jam, raspberry preserves, or any other citrus curd you prefer. Each brings a unique flavor twist while maintaining the delightful filled pancake experience.

How do I prevent the lemon curd from spilling out during cooking?

Spoon the lemon curd carefully into the center after the first side of the pancake has started cooking but before it’s fully set. Cover it with a small amount of batter to seal it in, and cook gently to keep the curd contained. Flip carefully to avoid tearing the pancake.

Are these pancakes suitable for vegetarian diets?

Yes, this Lemon Curd Filled Pancakes Recipe is vegetarian-friendly, using no meat or gelatin products. Perfect for those who enjoy plant-forward breakfasts without compromising on indulgence and flavor.

Final Thoughts

There is something truly magical about this Lemon Curd Filled Pancakes Recipe that turns a simple breakfast into a memorable celebration of flavors. The soft, fluffy pancakes combined with the tangy, creamy lemon curd create a delightfully balanced bite that feels both fresh and comforting. I can promise you’ll want to make these again and again, whether for a slow weekend brunch or a special occasion. Give it a try — your taste buds are in for a bright and beautiful treat!

Lemon Curd Filled Pancakes Recipe

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4 from 77 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Delicious lemon curd filled pancakes that combine fluffy buttermilk pancakes with a tangy lemon curd center, perfect for a bright and flavorful breakfast or brunch. These pancakes are easy to make on the stovetop and can be topped with powdered sugar and fresh berries for an extra special touch.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1¼ cups buttermilk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract

Filling and Garnish

¾ cup lemon curd (store-bought or homemade)
Powdered sugar (for dusting)
Fresh berries (optional, for serving)

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the batter light and fluffy.
Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter to prevent sticking.
Cook Pancakes with Filling: Pour ¼ cup of batter onto the skillet for each pancake. When bubbles begin to form on the surface, drop a heaping teaspoon of lemon curd in the center of each pancake. Spoon a little extra batter over the lemon curd to cover it completely.
Flip and Finish Cooking: Cook the filled pancakes for another 1–2 minutes, then carefully flip them over. Cook for an additional 2–3 minutes or until the pancakes are golden brown and cooked through.
Repeat: Continue the process with the remaining batter and lemon curd until all pancakes are cooked.
Serve: Dust the pancakes with powdered sugar and serve warm, optionally topped with fresh berries for added color and flavor.

Notes

To make homemade lemon curd, whisk together eggs, sugar, lemon juice, and butter over low heat until thickened.
These pancakes are best served fresh but can be reheated in a toaster oven.
Substitute blueberry or raspberry jam for a fruity variation if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American