Lemon Curd & Blueberry Pancakes Recipe

Whisk and combine

In a medium heatproof bowl, whisk together the egg yolks and granulated sugar until slightly thickened and pale (about 1–2 minutes). Add the lemon juice and lemon zest and whisk until combined.

Cook over gentle heat

Set the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom does not touch the water. Stir continuously with a heatproof spatula or whisk as the mixture warms. After 4–6 minutes it will begin to thicken; continue stirring until it thickly coats the back of the spatula (about 8–10 minutes total).

Finish with butter and strain

Remove from heat and immediately whisk in the cold butter pieces one or two at a time until fully incorporated and smooth. Stir in a pinch of salt. For an extra-silky curd, strain the lemon curd through a fine-mesh sieve into a clean jar to remove any zest or cooked bits. Cool to room temperature, then refrigerate until needed. Will thicken further as it chills.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, whole egg, melted butter, and vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy — do not overmix. If the batter seems very thick, add up to 2 tablespoons extra buttermilk to reach a thick pourable consistency.

Fold in blueberries

Gently fold the fresh or frozen blueberries into the batter, distributing them evenly but avoiding crushing frozen berries (fold them in while still slightly frozen).

Heat pan

Heat a nonstick skillet or griddle over medium heat until hot. Brush or melt about 1 teaspoon of unsalted butter over the surface for the first pancake; reduce heat slightly if the surface gets too hot.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the skillet (makes medium-sized pancakes). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip gently and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent browning too fast. Repeat, adding a little more butter between batches if desired.

Keep warm

Transfer finished pancakes to a baking sheet and hold in a 200°F (95°C) oven while you finish the rest so they stay warm and fluffy.

Assemble and serve

Stack 2–3 pancakes per plate. Spoon 1–2 tablespoons of chilled lemon curd over each stack, letting it run between layers. Add extra blueberries on top, a drizzle of maple syrup if desired, and dust lightly with confectioners' sugar. Garnish with lemon slices. Serve immediately.