Lemon Curd Pancakes

Joy Tilliridou
18 hours ago
2 min read

So, I like to leave these little reels around the internet that I call "taste tests." Basically, I do a recipe, either a seasoned one, or one for a first time, and I take the first bite in front of the camera for everyone to see my reaction. One of those reels was for my Lemon Thumbprint Cookies, where someone suggested that I try lemon curd and pancakes! You can see the video here. I found it to be a great idea!

And, lately, my mum and my uncle have been talking a lot about zero food waste. And I am frugal by nature, but to realize there is a whole trend going on, made me use this Lemon Curd to its fullest extend. I made the pound cake, the cookies, and I still had some leftover.

And then, I realized, on February the 17th, 2026, is Pancake Day!! So of course I thought this was the best opportunity to share this recipe and use the last bit of my lemon curd.

Without further ado, here are the details for these mouthwatering Lemon Curd Pancakes

Here is your shopping list for these pancakes:

all purpose flour - you can use self-raising instead if that's what you have home, just omit the baking powder and salt -- 2 cups
baking powder -- 1 Tbsp
salt -- 1/2 tsp
sugar -- 1/2 cup
whole milk - you can replace with reduced fat -- 1 cup, room temperature
large eggs -- 2
Lemon Curd - homemade or store bought -- 1/2 cup
butter - I always use unsalted in my kitchen, but in this case if you only have salted, it doesn't make a difference -- 3 Tbsp (42 gr), melted
vanilla - 2 tsp

Here is how to make the pancakes:

Whisk together the flour, baking powder, salt and sugar in a large bowl (you will then pour the wet ingredients into here)

Important step: whisk the eggs with the lemon curd FIRST, and then go ahead and add the rest of the ingredients. Make sure your butter is melted but not hot, because it will seize in the cold milk, or make sure your milk is room temp (I saw room temp in the ingredients for the milk, but many of us forget to take out the milk before hand - guilty as charged!)

Gradually pour the wet ingredients in the dry ingredients and stir with a spatula or a wooden spoon.

Pour about a 1/4 cup of the batter (I used a ladle) for each pancake on a hot pancake griddle, or a large non stick skillet (make sure the edges are low so you can flip the pancakes with the spatula)

Cook about 3-4 minutes on each side. You will know the one side is done when you see bubbles on the top and the edges look dry.