If you’re craving a breakfast that feels like a sunny spring morning right on your plate, the Blueberry Lemon Pancakes with Lemon Curd Recipe is exactly what you need. These pancakes are light, fluffy, and bursting with fresh blueberries and bright lemon flavor, balanced perfectly by a luscious, creamy homemade lemon curd. Whether it’s a weekend brunch or a special treat, every bite is a harmonious dance of sweet and tangy that will have you reaching for one more stack without hesitation.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind this recipe lies in its simple yet thoughtfully selected ingredients. Each plays a vital role in creating the perfect pancake texture and unforgettable lemony burst that defines these Blueberry Lemon Pancakes with Lemon Curd Recipe.
- 1 cup pastry flour: Provides a tender, delicate crumb that makes the pancakes wonderfully soft.
- 1 large egg: Adds structure and richness to the batter.
- 1 teaspoon baking powder: Gives the pancakes a nice lift for fluffiness.
- 1/2 teaspoon baking soda: Reacts with the buttermilk to ensure extra lightness.
- 1/2 teaspoon salt: Enhances and balances the flavors throughout the batter.
- 1 tablespoon granulated sugar: Provides a touch of sweetness to complement the blueberries.
- 1 cup buttermilk: Adds tang and tenderness for that classic pancake texture.
- 3 tablespoons fresh lemon juice: Infuses a bright citrus flavor that wakes up the palate.
- 1/2 cup fresh blueberries: Bursts of juicy sweetness in every bite.
- 2 tablespoons butter (melted and cooled): Enriches the batter and keeps pancakes moist.
- Oil or butter for cooking: Prevents sticking and adds a golden crust to the pancakes.
- For the lemon curd:
- 1/3 cup lemon juice (from about 2 lemons): The star ingredient of the curd, concentrated and zesty.
- 2 large eggs plus 1 large egg yolk: Create the creamy base for the curd.
- 1/2 cup sugar (3 1/2 oz.): Sweetens the tart lemon juice perfectly.
- 2 tablespoons cold butter (cut into cubes): Added at the end for a smooth, rich finish.
- 1 tablespoon heavy cream: Adds silkiness and richness.
- 1/4 teaspoon vanilla extract: Balances the lemon with a subtle warmth.
- Pinch of salt: Enhances all the flavors of the curd.
How to Make Blueberry Lemon Pancakes with Lemon Curd Recipe
Step 1: Mix the Batter
Start by whisking together the pastry flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the egg, buttermilk, melted butter, and fresh lemon juice. Pour the wet ingredients into the dry mix and gently fold until just combined. Don’t worry if the batter is a little lumpy—that’s actually perfect for tender pancakes. Finally, fold in those fresh blueberries so they’re ready to burst with every bite.
Step 2: Cook the Pancakes
Heat up a griddle pan or a heavy cast iron skillet over medium heat. Lightly grease the surface with butter or oil to achieve that golden, slightly crispy edge. Using a 1/4 cup measuring cup, pour the batter onto the hot griddle, then scatter a few extra blueberries on top of each pancake for that perfect fruity pop. Watch closely until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden and cooked through.
Step 3: Make the Lemon Curd
To make the luscious lemon curd, combine the lemon juice, eggs, egg yolk, and sugar in a heatproof bowl over a pot of simmering water (a double boiler). Whisk constantly until the mixture thickens and coats the back of a spoon, usually about 8-10 minutes. Remove from heat and immediately stir in the cold butter cubes, heavy cream, vanilla extract, and a pinch of salt—this will make your curd silky and rich. Allow it to cool before serving.
Step 4: Serve Fresh and Hot
Stack your warm blueberry lemon pancakes on a plate and lavish them generously with the homemade lemon curd. The mix of warm, tangy curd and soft, sweet pancakes with juicy blueberries is nothing short of delightful.
How to Serve Blueberry Lemon Pancakes with Lemon Curd Recipe
Garnishes
For a finishing touch, sprinkle a dusting of powdered sugar over your pancakes to add subtle sweetness and a pretty presentation. Extra fresh blueberries or a few thinly sliced lemon wedges can add visual appeal and a burst of fresh flavor. A sprig of mint can also brighten the plate and add a hint of herbal freshness.
Side Dishes
To round out your breakfast or brunch, consider serving alongside crispy bacon or sausage links for a salty contrast. A fresh fruit salad or a bowl of Greek yogurt with honey complements the pancakes beautifully by adding freshness and creamy texture. A hot cup of coffee or a glass of freshly squeezed orange juice is a perfect pairing.
Creative Ways to Present
Try layering the pancakes with dollops of lemon curd and whipped cream for a pancake cake that’s as stunning as it is delicious. Alternatively, serve the pancakes with the lemon curd on the side so everyone can customize their own stack. For a fun twist, drizzle some curd over vanilla ice cream for a decadent dessert after breakfast!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long), store your pancakes in an airtight container in the refrigerator for up to 2 days. The lemon curd should be kept separate and refrigerated in a sealed jar for up to a week. This keeps both fresh and ready for a quick and delightful breakfast anytime.
Freezing
Blueberry Lemon Pancakes freeze beautifully. Lay the cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. They’ll keep for about 1-2 months. Lemon curd can also be frozen in an airtight container, but it’s best to enjoy it fresh if possible for optimal texture.
Reheating
The best way to reheat your pancakes is in a toaster or toaster oven to bring back their crisp edges. For lemon curd, gently warm it in a bowl over hot water or microwave in short bursts stirring in between to maintain its creamy consistency.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used but be sure to thaw and drain them first to avoid excess moisture in the batter, which can make the pancakes soggy.
Is there a substitute for buttermilk in this recipe?
Absolutely! You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I make the lemon curd ahead of time?
You sure can! Lemon curd stores well in the fridge for up to a week and even tastes better after the flavors marry overnight.
How do I prevent pancakes from sticking to the pan?
Make sure your pan is properly preheated and lightly greased with butter or oil before adding the batter. Also, avoid flipping too early; wait until bubbles form and edges look set.
Are these pancakes gluten-free?
This version uses pastry flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend that works for pancakes, making sure to check the batter consistency.
Final Thoughts
Whipping up the Blueberry Lemon Pancakes with Lemon Curd Recipe is like inviting sunshine to your breakfast table. The fresh blueberries, bright lemon flavor, and rich homemade curd come together in a way that’s truly special. I wholeheartedly encourage you to try this recipe soon—it’s an uplifting start to any day and a guaranteed crowd-pleaser!
Print
Blueberry Lemon Pancakes with Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes (8 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delight in these fluffy Blueberry Lemon Pancakes topped with a tangy, homemade lemon curd. Perfect for a fresh and vibrant breakfast or brunch, these pancakes combine the natural sweetness of blueberries with the zesty brightness of lemon, complemented by a smooth, silky lemon curd made from scratch.
Ingredients
Pancakes
- 1 cup pastry flour
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 3 tablespoons fresh lemon juice
- 1/2 cup fresh blueberries
- 2 tablespoons butter (melted and cooled slightly)
- Oil or butter for cooking
Lemon Curd
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- 1/2 cup sugar (3 1/2 oz.)
- 2 tablespoons cold butter (cut into 1/2-inch cubes)
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the pancake batter: In a large bowl, whisk together pastry flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg, then add buttermilk, melted butter, and lemon juice. Pour the wet ingredients into the dry and stir gently until just combined; the batter should remain slightly lumpy for tenderness.
- Heat and grease the cooking surface: Warm a griddle pan or a cast iron skillet over medium heat. Lightly grease it with oil or butter to prevent sticking and promote even cooking.
- Cook the pancakes: Using a 1/4 cup measuring cup, scoop half the amount of batter and pour onto the pan in a circular shape. Immediately sprinkle a few fresh blueberries onto the batter. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for an additional 3 minutes until cooked through and golden on both sides. Keep pancakes warm while preparing the lemon curd.
- Make the lemon curd: In a medium heatproof bowl, whisk together the lemon juice, whole eggs, and egg yolk until smooth. Add sugar and a pinch of salt. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Stir constantly until the mixture thickens to a custard-like consistency, about 8-10 minutes. Remove from heat and immediately whisk in cold butter cubes one at a time until fully incorporated. Stir in heavy cream and vanilla extract until smooth.
- Serve and enjoy: Spoon the warm lemon curd over stacked blueberry lemon pancakes. Serve immediately for a bright, fresh breakfast treat that balances sweet, tart, and buttery flavors beautifully.
Notes
- Use pastry flour for tender pancakes; all-purpose flour can be used but may yield slightly denser cakes.
- Be careful not to overmix the pancake batter to keep them light and fluffy.
- If you prefer thicker lemon curd, cook it slightly longer but avoid curdling by continuous stirring and avoiding high heat.
- Butter can be substituted with oil for a dairy-free pancake option, though lemon curd contains butter and cream.
- Fresh blueberries are best, but frozen can be used; no need to thaw before adding to batter.
- Leftover lemon curd can be refrigerated in an airtight container for up to one week.
