Slightly tangy yet irresistibly sweet, Lemon Cream Pancakes are one of my favorite breakfast treats!

you will need…

for the lemon cream:

grated lemon rind from 1 lemon

1/2 cup fresh lemon juice (juice from about 4 lemons)

1 1/3 cups sugar

1/2 cup butter

3 eggs, slightly beaten

In a small saucepan over low heat, combine lemon rind, lemon juice, sugar and butter. While continuously whisking mixture, slowly pour in eggs. Stir constantly until mixture has thickened–this should take about 8-10 minutes. Cover and chill until serving pancakes.


for the pancakes:

(a boxed pancake batter works perfectly well if you’re on the go!)

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

cooking spray

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

*fluffy pancake recipe adapted from AllRecipes 

While the pancakes are still warm, to assemble the Lemon Cream Pancakes gently spread a thin layer of lemon cream on the top and bottom of each pancake. Stack pancakes and garnish with powdered sugar and fresh lemon slices. Serve immediately. EnJOY!

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