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Lemon Curd Pancakes

October 17, 2017 by Ginger Hultin MS RDN


You don’t need syrup on your pancakes…you need lemon curd! When I was making my vegan lemon curd for my Coconut Lemon Overnight Oats recipe recently, I needed something else to put it on because it made so much and it is incredibly delicious. So we made pancakes! We doctored up a simple, classic Betty Crocker recipe to add in some bonus nutrition and it was marvelous! You’re going to need this Lemon Curd Pancakes recipe for the coming weekend for sure. 

You can make simple pancakes a little healthier by adding in whole wheat flour, grating in some apple, folding in fresh blueberries and serving with a homemade zesty lemon curd. By making these simple changes, you can drastically boost the fiber, vitamins, minerals and antioxidants in this recipe. Whipping up Lemon Curd Pancakes definitely makes breakfast more interesting.

How to make Lemon Curd Pancakes

Lemon Curd

Lemon curd is traditionally made with egg yolks, lemon, sugar and butter, so I wanted to make an equally delicious vegan version to please those who don’t eat eggs and/or dairy, and also to challenge my culinary skills. 

I found that lemon curd is actually very easy to make vegan and vegetarian, and it turned out amazing! 

Lemon, both juice and zest, balance the creaminess of the coconut milk with a delightful lemon kick. The curd is thickened with cornstarch and sweetened with just a touch of maple syrup, also an ode to using it as a pancake topping. The flavors work well together, and you get the same creamy texture in this vegan lemon curd version as the original. 

I’d suggest making a double batch of this and using it on other foods over your week. It’s an amazing meal prep option that kids and adults alike will absolutely love.


If you look at the word “pancake” it’s really just a cake made in a pan. This allows you to add flavors and switch around ingredients in the same way as a cake. Some changes may affect the texture or fluffiness, but it’s definitely worth trying out some new options. 

I think that people have a negative connotation with pancakes being unhealthy…they don’t have to be! I’ve got lots of options here for you to add nutrients so that a classic comfort food becomes an actual health food. See the flour, healthy add-ins, and toppings ideas below.

Flour Options

In this recipe I added in half whole wheat flour to add fiber and protein, and half all-purpose flour, but you could mix that up, here are some options:

  • oat flour: oats are gluten free when labelled that way, gluten can sneak in during processing, so be sure to check the label if eating GF. Oat flour has the same nutritional value of oatmeal, which is great, lots of fiber and good mineral content. 
  • buckwheat flour: buckwheat is actually not a grain, but is like quinoa or amaranth. It has a good fiber content, with high quality protein and good mineral content. 
  • almond flour: almond flour is a gluten free, low-carb flour option. It is a great source of fiber, vitamin E and magnesium. Almond flour tends to make more dense pancakes, but can be substituted 1:1 for wheat flour. 

Add-ins and toppings

I love adding fruit to my  Lemon Curd Pancakes and this time, I put in apples and blueberries. You could certainly change it up! Try grated pears with some ginger, or pumpkin puree with pumpkin seeds sprinkled on top. You could also dice up some cherries and add in some chocolate chips if that strikes your fancy. This is a great way to keep your pancakes seasonal and to celebrate local flavors.

Feel free to try new mix-ins or add whatever toppings sound good to this version. I like to add some crunch, so chopped nuts are a favorite topping; something creamy  like yogurt or whipped cream would work well, as would jams or more fresh fruit. Be creative and you can make pancakes a thousand ways. You can put this delicious lemon curd on waffles or scones but it’s just so light and fluffy yet sweet and tangy to serve on pancakes. Especially when they’re doctored up with some other fruit for balance and flavor. 

For a waffle alternative try these Pumpkin Spice Homemade Waffles.  

For more breakfast ideas try:

Easiest Blueberry Coconut Oatmeal Bake

Coconut Lemon Curd Overnight Oats

5 Minute Cinnamon Apple Overnight Oats 

Banana Ginger Oats

Healthy Pumpkin Pie Breakfast Bake

Lemon Curd Pancakes

Whole wheat flour, fresh fruit, and a lemon curd topping make these pancakes irresistible and super unique.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, Americana
Keyword: lemon curd pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 250kcal
Author: Ginger Hultin


Lemon Curd

  • 14 ounce can full-fat coconut milk
  • 3 tablespoons lemon zest
  • 1/2 cup + 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons cornstarch
  • 3 tablespoons maple syrup


  • 1 egg
  • 3/4 cup almond milk
  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 apple, peeled and shredded


Lemon Curd

  • Combine the coconut milk and the lemon zest in a small saucepan and whisk together.
  • In a small mixing bowl, add the lemon juice and the cornstarch and whisk to thoroughly dissolve.
  • Use a spatula to add the lemon juice mixture to the coconut cream mixture and stir. Add the maple syrup and whisk again until the mixture is well combined.
  • Place the saucepan over medium heat and bring the mixture to a low bubble, whisking often. It will start getting thick after 4-8 minutes. Use a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
  • Once the mixture thickens and is more of a ‘sauce’ texture, remove the saucepan from the heat to taste and adjust the flavors as needed – adding more lemon zest or maple syrup. I like the lemon curd to be tart.
  • Let it rest for 15 minutes, then whisk the mixture once more and transfer to a glass bowl and cover.
  • Refrigerate the lemon curd for 5-6 hours (or overnight) until it is completely chilled and set.


  • In a medium bowl, beat the egg with a wire whisk until fluffy. Add the milk and oil, whisking it together until it's combined and frothy.
  • In a separate bowl, mix the dry ingredients (flours, sugar, baking powder, and salt) together. With a wooden spoon, mix the dry four mixture into the wet until a batter forms.
  • Heat the griddle or skillet over medium-high heat (375°F). (To test the griddle, sprinkle it with a few drops of water, if bubbles jump around, the heat is just right.) Brush the griddle with vegetable oil if necessary (or spray with cooking spray before heating).


Serve with pure maple syrup, fruit preserves, peanut butter or my vegan lemon curd!


Serving: 1g | Calories: 250kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g
Tried this recipe?Mention @champagnenutrition


  1. Kate P on November 27, 2021 at 5:57 pm

    Love some good pancakes! Great ideas to mix up the traditional recipe!

    • Ginger Hultin on November 29, 2021 at 2:45 pm

      Thanks so much! This is a great recipe 🙂

5 from 1 vote (1 rating without comment)

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Ginger Hultin,MS, RD, CSO

Integrative nutrition specialist helping clients navigate complex health conditions to reduce inflammation and feel better.

Thanks for visiting! If you're struggling with a cancer diagnosis, autoimmune condition, gut health problems, or even a medical mystery, nutrition can make a HUGE difference in your day-to-day life. I run a virtual, concierge private practice where I partner with my clients over time to help them improve their health through nutrition. Be sure to visit the blog for easy, plant-based, anti-inflammatory recipes and our "Resources" page for a variety of self-paced programs, books, e-books, and nutrition podcast episodes.

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