These lemon curd pancakes are incredibly fluffy, moist, and packed with vibrant lemon flavor! This simple recipe combines lemon curd, flour, milk, and an egg to create the perfect sweet breakfast treat. Not only are they a delightful way to start your day, but they’re also easy to freeze, making them a convenient option for future breakfasts!
Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 egg (large)
- 3/4 cup (175ml) milk (any type)
- 1/2 cup (130g) lemon curd (homemade or store-bought)
- 3 tsp baking powder
- 2 tbsp coconut oil or cooking spray
Instructions:
- Mix Dry Ingredients: In a medium bowl, stir together the flour and baking powder. If the baking powder is clumpy, sift it to avoid lumps in your pancakes.
- Combine Wet Ingredients: In a large bowl, whisk the lemon curd and egg together until smooth. Gradually stir in the milk until fully combined.
- Make the Pancake Batter: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. The batter may be a little thick and lumpy, which is perfectly fine. If it seems too thick, add 1–2 tablespoons more milk to adjust.
- Prep the Pan: Heat a non-stick frying pan or griddle over medium heat. Add 1 tablespoon of coconut oil to the pan and let it melt. Alternatively, use cooking spray to grease the pan.
- Cook the Pancakes: Pour 1/4 cup of batter into the pan. Use the back of a spoon to flatten the batter into a circle. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown and cooked through. Transfer the pancakes to a plate.
- Keep Warm (Optional): If you have multiple batches, keep the cooked pancakes warm by covering them with foil and placing them in a 200°F (100°C) oven.
- Serve: Serve the pancakes warm with extra lemon curd, butter, fresh fruit, or syrup. Enjoy!
These pancakes are a delightful treat, full of zesty lemon flavor with a soft and fluffy texture. Perfect for a cozy breakfast or special occasion!
