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)
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
