These lemon curd pancakes are super fluffy, moist, and bursting with delicious lemon flavor! The simple recipe comes together with lemon curd, flour, milk, and an egg. They are the perfect sweet breakfast treat and easy to freeze for later.
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Fluffy lemon curd pancakes
I’ve been loving anything with lemon curd lately, and these lemon curd pancakes are a new favorite. They are light and fluffy and bursting with aromatic lemon flavor. Truly a lemon lover’s dream breakfast!
The recipe is based on my condensed milk pancake recipe, which is made with just 5 ingredients. For this lemon version, I’ve replaced the condensed milk with lemon curd and added lemon zest to really bring out that sunny lemon taste.
Yes, you read that right! Lemon curd isn’t just a garnish, but an actual component of the pancake batter. It provides sweetness and infuses each pancake with an incredibly lemon curd flavor. I’m so excited to share them with you today!
Reasons to love pancakes with lemon curd
- Best lemon flavor: Thanks to lemon curd and lemon zest, you get delicious lemon flavor in every bite.
- Super fluffy: Milk, all-purpose flour and only 1 egg leave these lemon pancakes soft and fluffy.
- Great to make ahead: These lemon pancakes freeze well! I love to prepare a double batch so I can freeze some for later and quick breakfast throughout the week.
Like most pancake recipes, these lemon curd pancakes call for a handful of ingredients that are all pantry staples. Once you have lemon curd, you’re golden. Check out the printable recipe card at the bottom of the page for exact quantities.
- Lemon curd: Feel free to use homemade or store-bought lemon curd for this recipe.
- Lemon zest amplifies the citrus aroma. It’s an optional ingredient and you can leave it out for a lighter lemon flavor.
- Egg: An egg helps to bind the batter. Let it sit out on the counter to warm to room temperature before mixing the pancake batter.
- Milk: Any kind of milk will work for lemon curd pancakes (even dairy-free), but I love the extra fat whole milk adds to this.
- All-purpose flour is fantastic for pancakes because it allows the texture to come out nice and fluffy.
- Baking powder is used as the leavener and lets the pancakes rise.
- Coconut oil is light in taste and an excellent option to fry lemon pancakes golden crisp.
How to make lemon curd pancakes
These fluffy lemon pancakes are super straightforward to make. Let’s go over the recipe step-by-step so you can be on your way to this delicious, sweet breakfast recipe!
Step 1: Mix dry ingredients
In a medium mixing bowl, stir together the flour and baking powder. If the baking powder is clumpy, sift the dry ingredients to remove the clumps. Otherwise, you might end up with pockets of baking powder in your pancakes.
Step 2: Combine wet ingredients
Add the lemon curd and egg to a large mixing bowl. Whisk until everything is well combined. Gradually stir in the milk until combined.
Step 3: Make pancake batter
Pour the flour mixture into the bowl with the lemon curd and egg mixture. Stir until just combined. It’s okay if the batter is on the thick side and seems a little lumpy. But if it looks too thick, add a bit additional milk, maybe 1 to 2 tablespoons.
Step 4: Prep pan
Once the pancake batter is prepared, heat a large non-stick frying pan or griddle over medium heat. When hot, add a tablespoon of coconut oil to the bottom of the pan or griddle and let it melt. Alternatively, grease your cookware with cooking spray.
Step 5: Bake pancakes
Add 1/4 cup of batter into the pan. Using the back of a tablespoon, flatten the batter into a circle. Let the pancake cook for 2 to 3 minutes, then flip it over and bake on the other side for 2 to 3 minutes, until it is done and no longer doughy inside. Transfer the baked pancake onto a plate and repeat with the remaining batter until all condensed milk pancakes have been cooked.
Step 6: Keep pancakes hot
If you don’t have a large griddle to bake all of your pancakes at the same time, you can keep them warm while frying the rest of the batter by placing the finished pancakes on a plate, covered with foil, in a 200°F / 100°C / 1/4 gas mark oven.
Step 7: Serve
Serve your lemon curd pancakes hot with extra lemon curd, butter, fresh fruit, or syrup. Enjoy!
Tips for success
Before you go and grab your mixing bowl and whisk, read through these tips real quick. They ensure you’ll end up with the best lemon curd pancakes!
- Don’t overmix the batter: You want to mix the batter just until the flour has disappeared. This is the secret to keeping your pancakes tender with a soft texture. Overmixing will activate the gluten and make the pancakes tough.
- Liberally grease your pan: Nothing is sadder than a pancake that won’t flip. So be sure to grease your pan liberally to make flipping a breeze and give your lemon pancakes a crisp finish.
- Medium heat: Lemon curd contains sugar, which can burn if the pan is too hot. Instead, cook your pancakes over medium heat. And if you have a strong gas stove, medium-low heat is the way to go.
- That first pancake: Don’t be alarmed if your first pancake isn’t perfect. I like to call it a chef’s snack and eat it while I cook up the rest of the bunch.
Variations & substitutions
Sometimes you may not have all ingredients in your kitchen or want to customize the recipe, I’ve put together a few ingredient swaps to try:
- Buttermilk: For a little extra tang, substitute regular milk with buttermilk.
- Butter: Feel free to use butter or vegetable oil instead of coconut oil for frying.
- Curd: Any other citrus curd will work great in these lemon curd pancakes. Try lime, grapefruit, blood orange, raspberry, or passion fruit curd.
- Blueberries: To make blueberry lemon curd pancakes, gently fold 1 cup fresh blueberries into the batter and cook the pancakes as directed.
- Gluten-free: Try replacing all-purpose flour with the same amount of 1:1 gluten-free flour such as Bob’s Red Mill’s gluten-free baking flour or Cup-4-Cup gluten-free multi-purpose flour.
- Whole wheat: I’m confident this lemon pancake recipe will also work with whole wheat flour, though the pancakes might come out a bit denser.
The great thing about lemon curd pancakes is that they are so customizable and go with various toppings. My mouth is watering just thinking about it! Here are some tasty ideas to try:
- Lemon curd: The obvious, nonetheless delicious choice is to enjoy these pancakes with lemon curd.
- Whipped cream: Add to that some sweetened whipped cream, and you’ll enter breakfast heaven!
- Greek yogurt: For a lighter version, try lemon curd + Greek yogurt.
- Lemon juice + sugar: Sprinkle the pancakes with sugar and a drizzle of fresh lemon juice. This brings me back to my childhood in Britain!
- Blueberries: Blueberries and lemon curd are a match made in heaven! Serve your lemon curd pancakes with a handful of fresh blueberries or drizzle with blueberry sauce.
- Other fruit: Aside from blueberries, lemon curd pancakes pair beautifully with all sorts of fruit like strawberries, raspberries, peaches, or apricots.
How to store lemon curd pancakes
Let leftover lemon curd pancakes cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. They keep best without any toppings or garnishing.
How to freeze lemon curd pancakes
To freeze this easy pancake recipe, follow this quick guide:
- Allow the pancakes to cool completely.
- Stack 2 pancakes on top of each other and wrap them in plastic wrap (cling film).
- Optionally, wrap each stack in a piece of aluminum foil to protect it from drying out and freezer burn.
- Freeze for up to 3 months.
Defrost frozen pancakes in the microwave until warmed through. Alternately, pop a pancake into the toaster and toast until warm.
More breakfast recipes to love
Breakfast is my favorite meal to eat! There are just so many yummy options and food combinations to choose from. Whether you sleep in or get up early, these tried-and-true brekkie recipes will sure get you out of bed in the morning!
- Evaporated Milk Pancakes
- Hamburger Bun French Toast
- Condensed Milk Banana Bread
- Egg Muffins
- English Muffins French Toast
- Blueberry Muffins
- Condensed Milk Bread Pudding