Lemon Curd Pancakes

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Love pancakes but want a zesty twist? Try these lemon curd pancakes! They’re light, fluffy, and bursting with tangy flavor.

You’ll be amazed at how easy it is to make these dairy-free pancakes at home. The secret is using plant-based milk and butter substitutes.

Top your stack with a dollop of homemade lemon curd for extra zing. It’s the perfect breakfast treat for sunny mornings or weekend brunches with friends. Get ready to fall in love with this citrusy spin on a classic favorite!

Tool Requirements

You’ll need a few kitchen tools to whip up these tasty lemon curd pancakes. Grab a large mixing bowl for your dry ingredients and a smaller one for the wet stuff.

A whisk comes in handy for blending everything smoothly. Don’t forget a non-stick skillet or griddle to cook your pancakes to golden perfection.

Measuring cups and spoons are essential for getting the proportions just right. A spatula helps flip the pancakes and transfer them to plates.

For the lemon curd, you’ll want a saucepan and a fine mesh strainer. A zester or grater is great for getting that zingy lemon flavor.

Lastly, have a serving plate ready to stack your finished pancakes. With these tools on hand, you’ll be all set to create a delicious breakfast treat.

Preparing The Ingredients

To make these zesty lemon curd pancakes, you’ll need a few key items. Grab some all-purpose flour, sugar, baking powder, and salt for the dry mix. For the wet ingredients, you’ll want plant-based milk, lemon juice, and a dash of vanilla extract.

Don’t forget the star of the show – lemon curd! You can make your own or buy a dairy-free version from the store. If you’re feeling fancy, add some lemon zest for extra zing.

You’ll also need a bit of oil for cooking. Choose a neutral-flavored one like canola or vegetable oil. A non-stick pan or griddle will make flipping easier.

Lastly, gather your tools. A mixing bowl, whisk, measuring cups, and a spatula are must-haves. A ladle or large spoon will help you pour perfect pancakes.

With everything ready, you’re all set to whip up a batch of these tangy, sweet breakfast treats. The prep work is simple, leaving you more time to enjoy your morning meal.

Variations To Try

Want to mix things up?

• Try swapping the lemon for lime or orange in your curd. The citrusy twist will give your pancakes a fun new flavor.
• For a tropical spin, add some shredded coconut to the batter. It’ll give your pancakes a delightful texture and taste.
• Feeling fancy? Toss in some lavender buds for a floral touch. Just a pinch will do – you don’t want to overpower the lemon.
• Love berries? Fold some fresh blueberries or raspberries into the batter. They’ll burst with sweetness as you cook the pancakes.
• Craving something nutty? Sprinkle chopped pecans or walnuts on top before flipping. They’ll get toasty and add a nice crunch.
• For a decadent treat, drizzle melted dark chocolate over your finished pancakes. The rich chocolate pairs wonderfully with the tangy lemon curd.
• Want more protein? Try adding a scoop of vanilla protein powder to your batter. It’ll make your breakfast even more filling.

Storage Tips

Keep your lemon curd pancakes fresh by storing them properly.

• Place cooled pancakes in an airtight container, separating layers with parchment paper. They’ll stay good in the fridge for up to 3 days.
• For longer storage, freeze the pancakes. Wrap each one individually in plastic wrap, then put them in a freezer bag. They’ll keep for about 2 months this way.
• When you’re ready to eat, thaw frozen pancakes in the fridge overnight. Reheat them in the microwave for 30 seconds or in a toaster for a crispy outside.
• If you have leftover lemon curd, store it separately in a sealed jar. It’ll last in the fridge for up to 2 weeks. Use it as a topping when you reheat your pancakes.
• Don’t leave pancakes or lemon curd out at room temperature for more than 2 hours. This helps prevent spoilage and keeps them safe to eat.

Lemon Curd Pancakes

These delicious, easy lemon curd pancakes will start your day with a smile! These easy, fluffy pancakes from scratch are extremely filling, especially when you put the right toppings on. Enjoy this homemade vegan pancake recipe!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 320 kcal

Ingredients

  

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• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• A pinch of salt
• 1 cup of plant-based milk
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• 1/4 cup of lemon curd dairy-free
• 1 teaspoon of lemon zest optional
• 2 tablespoons of neutral-flavored oil canola or vegetable oil
• extra lemon curd, fresh fruit, or syrup optional

Get Recipe Ingredients

Instructions

 

• Measure out all-purpose flour, sugar, baking powder, and a pinch of salt.
• Set the dry ingredients aside.
• Measure out plant-based milk, lemon juice, vanilla extract, and lemon curd.
• Mix lemon juice with plant-based milk and let it sit for a minute to thicken.
• Combine dry ingredients in one bowl.
• Combine wet ingredients (including thickened milk and lemon juice) in another bowl.
• Gradually pour wet ingredients into dry ingredients.
• Mix until just combined, avoiding overmixing.
• Fold in lemon curd and optional lemon zest.
• Heat a non-stick pan or griddle over medium heat.
• Lightly grease the cooking surface with oil.
• Pour batter into the pan to form pancakes using a ladle or large spoon.
• Cook until bubbles form on the surface, then flip with a spatula.
• Cook until golden brown on both sides.
• Add optional toppings like extra lemon curd, fresh fruit, or syrup.

Nutrition

Calories: 320kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.