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
Scale
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.
