These lemon raspberry pancakes will exceed all your expectations when it comes to a sweet yet zesty spring breakfast dish. The flavours are powerful and will leave you wanting for 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 lemon raspberry pancakes exceeded my expectations when I made them over the weekend. People ask me all the time, “where do you get ideas for your recipes?” Well, all over the place. Magazines, blogs, cookbooks, Pinterest, and things that I eat when I am out and about. I had pancakes similar to these last year at a place called Orphan in Sacramento. I snapped a picture with my phone and took a few notes. These pancakes are obviously not the exact recipe from the restaurant but we’re inspired by that meal. Take the parts that you love (lemon curd in between the layers), and try to make your own version. I always keep a notebook in my purse for reasons just like this. You never know when or where you are going to get a good idea. Take it from me, it is easier to take a notebook along with you than trying to decipher a recipe that you scribbled on the back of a crumbled Target receipt.
These 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.
And Happy Birthday to my littlest baby, Clay. I am not sure how you are 4 years old already, I am pretty sure it was last week that you made a very dramatic entrance into the world, but the last 4 years with you have been full of love and laughter. I love being your mama.
Lemon Raspberry Pancakes Ingredients //
*pretend that there is milk in the above picture, I forgot to include it.*
- 1 cup flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1/3 cup milk
- zest of two lemons
- 1/4 cup lemon juice
- 3 Tablespoons melted butter
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1-pint raspberries
- lemon curd
How to Make // The Steps
Step 1: Whisk together the dry ingredients.
Step 2: In another bowl, whisk together the wet ingredients.
Step 3: Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
Step 4: Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
Step 5: Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.
Can I substitute Raspberries //
Absolutely! I would personally recommend any berries you like. The lemon curd complements the zesty-ness of the berries really well.
Pancake Batter Storage Instructions //
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.