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Imagine waking up to the enticing aroma of freshly made pancakes, only to discover they are filled with a luscious, tangy lemon curd. Lemon Curd Filled Pancakes are not just a breakfast item; they are a delightful experience that combines the comforting fluffiness of pancakes with the zesty brightness of lemon curd. This dish is perfect for breakfast or brunch, offering a refreshing twist to the traditional pancake experience.

Lemon Curd Filled Pancakes

Wake up to the delightful taste of Lemon Curd Filled Pancakes! These fluffy pancakes are filled with creamy, tangy lemon curd, offering a refreshing twist on a classic breakfast. Perfect for brunch or dessert, this recipe combines comforting pancakes with zesty lemon goodness. Follow our easy step-by-step guide to create a memorable meal that’s sure to impress. Don't miss out on this delicious treat! #Pancakes #LemonCurd #BreakfastIdeas #BrunchRecipes #Foodie #Yummy
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Ingredients
  

For the Pancakes:

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 cup buttermilk

2 tablespoons melted butter

Zest of 1 lemon

Extra butter or oil for frying

For the Lemon Curd:

1/2 cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 2 lemons

1/2 cup granulated sugar

3 large eggs

4 tablespoons unsalted butter, cut into pieces

A pinch of salt

Instructions
 

For the Lemon Curd:

    In a saucepan, combine the lemon juice, lemon zest, sugar, and salt. Whisk in the eggs until fully mixed.

      Place the saucepan over medium heat and cook the mixture, stirring constantly until it thickens and coats the back of a spoon (about 8-10 minutes). Do not allow it to boil.

        Once thickened, remove from heat and stir in the butter pieces until melted and fully incorporated.

          Transfer the lemon curd to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator while you prepare the pancakes.

            For the Pancakes:

              In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

                In another bowl, beat the egg, then add the buttermilk, melted butter, and lemon zest. Mix until well combined.

                  Pour the wet ingredients into the dry ingredients and stir gently until just combined (lumps are okay; do not overmix).

                    Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.

                      Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).

                        Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.

                          Remove the pancakes and repeat with the remaining batter, adding more butter or oil as needed.

                            Assembling the Pancakes:

                              Stack the pancakes on a plate.

                                Create a small pocket in the center of each pancake using the back of a spoon.

                                  Fill the pocket with a spoonful of lemon curd.

                                    Optionally, top with a dusting of powdered sugar, fresh berries, or whipped cream for serving.

                                      Enjoy your delicious Lemon Curd Filled Pancakes!

                                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4