These raspberry pancakes with lemon curd will exceed all your expectations when it comes to a sweet yet zesty spring breakfast dish. The flavors are vibrant and will leave you wanting another stack!
I promised you something to do with the lemon curd that you might have left over, didn’t I? Well, I delivered. In a big way. These raspberry pancakes exceeded my expectations when I made them over the weekend. I had pancakes similar to these last year and although these pancakes are not the same recipe from the restaurant, they were inspired by that meal.
These raspberry pancakes are packed full of lemon flavor. Zest and juice in the batter, and lemon curd slathered in between each layer. Blueberries would also be good in this recipe, but I had raspberries that needed to be eaten. And eaten they were.
Why You Will Love This Recipe
- These pancakes are filled with fresh flavors and can be enjoyed for either breakfast or dessert.
- If you don’t have raspberries, you can use up any fruit you have that needs to be eaten.
- An incredibly simply recipe that you can whip up in just minutes.
- This breakfast is filling and satisfying, whether you’re feeding your family or a table of hungry guests.
Can I Substitute the Raspberries?
Absolutely! I would personally recommend any berries you like. The lemon curd complements the zesty-ness of the raspberries really well, but it would also go great with apples, strawberries, blueberries, or bananas. You could also omit the berries altogether or replace them with nuts or butterscotch chips!
Serving Suggestions
You can’t go wrong with pancakes for breakfast, but what’s stopping you from having them for dessert? Regardless of when you serve this dish, these raspberry pancakes pair beautifully with an almond milk smoothie or hot drink.
Top these pancakes with powdered sugar, maple syrup, or a sweet and smoky bacon jam to bring this dish to another level. And if you’re in the mood for pancakes but prefer a more traditional flavor profile, give my blueberry pancakes a go.
Can I replace the sour cream with buttermilk?
Everyone has their preferences (I am beyond weird about mayo, so I totally get it). I would instead use my buttermilk pancake recipe and add the juice, zest, and lemon curd to that. This recipe’s batter is thick because of the sour cream, and I think that it might be too thin if you used buttermilk.
How to Store Raspberry Pancakes (With Lemon Curd)
If you have some pancake batter left over, no need to panic! You can use it again for breakfast the next day or even for a quick evening snack the day after. All you need to do is store the batter in an airtight container and refrigerate it. The batter will be good to use for up to 2 days. I would not recommend cooking the pancake and then storing it, as the pancake will become soggy.
Raspberry Pancakes (With Lemon Curd)
Ingredients Â
- 1 cup flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- 1/3 cup milk
- 2 lemons zested
- 1/4 cup lemon juice
- 3 tbsp melted butter
- 1 egg
- 1 1/2 tsp vanilla extract
- 16 oz raspberries
- lemon curd
- 1 tbsp powdered sugar
InstructionsÂ
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla extract.
- Mix dry and wet ingredients together until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
- Pour a ladle of batter onto a hot skillet for each pancake. Add a few raspberries to the top of the batter. Cook until the pancake begins to bubble around the edges. Carefully flip the pancakes over and cook the other side until cooked through.
- Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.
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