Lemon Curd Whole Wheat Pancakes
These lemon curd whole wheat pancakes and moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them, called them “lemon curd”, because of the cottage cheese used in the recipe.
Anyone here for a simple, but loaded with wholesome ingredients breakfast?
I usually make crepes and pancakes on the weekends and have something quick – like biscuits or yogurt on a weekday. I’ve made these lemon curd pancakes many times, using white or whole wheat flour. Just to give them a healthy twist!
To be honest – I prefer the whole wheat version, it just has more flavor. Pancakes made with whole wheat flour usually are not as thick. You won’t taste whole wheat, I can promise you, because I used lemon zest in the recipe, which helps to balance the flavors.
Made these with buttermilk, because it makes pancakes (even whole wheat) extra fluffy. If you don’t have buttermilk in your fridge, check the recipe notes on how to make it yourself.
I also added some cottage cheese (I always have some in the fridge) to boost the protein content.
These lemon pancakes are very delicious and packed with some fresh, wonderful flavors.
I like making pancakes/crepes in my blender and it only takes me like 2 minutes to whip up the batter.
Perfect to enjoy by yourself, with your family or serve to a crowd.
Served mine with fresh raspberries – lemon and raspberries = great combination! And of course a lot of maple syrup. But you just serve them with your favorite stuff – fresh fruit, jam, top with nuts or even pour some melted butter on top.
Do you like pancakes for breakfast?
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Lemon Curd Whole Wheat Pancakes
- zest from 1/2 lemon
- 1 1/2 cups buttermilk
- 1 egg
- 1 egg white — (2 tbsp liquid egg whites)
- 1/3 cup low fat cottage cheese — , rinsed and drained
- 2 tbsp brown sugar — (you could also add 1 tbsp more, if you like your pancakes sweet)
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- Fresh raspberries to serve
- Maple syrup
Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
Top with fresh raspberries and maple syrup.
If you don't have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.
Nutrition InformationCalories: 136, Fat: 2g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 403mg, Potassium: 182mg, Carbohydrates: 22g, Fiber: 2g, Sugar: 5g, Protein: 6g, Vitamin A: 105%, Vitamin C: 7.2%, Calcium: 74%, Iron: 1%
I love lemon curd! These pancakes have me longing for spring even more that I have been. The look delightful and your photos are gorgeous!
THANKS A LOT JEN!
I love lemon anything, and I can’t believe I’ve never used lemon in pancakes. This is a brilliant recipe Mira! I can’t wait ot veganize it. 🙂
Glad you like these Linda!!!
Lemon Curd Whole Wheat Pancakes…it just rolls off the tongue so beautifully! These sound divine, Mira!! Pinned!
Thank you Annie!
So, so lovely. The photographs are gorgeous and the flavors sound wonderful! Pinning 😉
Thanks very much Allie!!!
These look so scrumptious!! Thanks for sharing!! <3 – www.domesticgeekgirl.com
Thank you Gingi!
These pancakes are gorgeous! Love the lemon curd – one of my favourites! Definitely craving a batch of these now with all that delicious syrup!
These sound really light and fluffy and I love anything that is lemon. Yum!
so lovely! I love lemon everything and these are gorgeous Mira..I actually prefer whole wheat pancakes most of time! Pinning.
Glad you agree Manali! Thanks for the pin!
I never thought about making pancakes with cottage cheese, but it sounds fabulous! I’m with you on whole wheat in pancakes.. I’ve also been experimenting with buckwheat flour which has a nice nutty taste. And look at your GIF, Mira! That syrup dripping down makes my mouth water! Looking forward to whippin these up in the blender! Thank you Mira.
Glad you like the gif Traci! I rarely make these, but love them 🙂 Need to try buckwheat flour, because I’ve heard good things about it!
These pancakes look gorgeous! I love lemon anything and these are perfect for adding some sunshine to this cold winter day. They look perfect with the pretty raspberries too 🙂
Thank you Kelly!
Mira, I love everything about these pancakes – lemon curd, whole wheat and that stack high picture!! Yummy!
Mira, what a delicious recipe! I love the use of lemon curd with pancakes! perfect! pinning!
These look amazing! Love the addition of cottage cheese for protein!
Thank you Kelley!
These pancakes look perfect, Mira! Such a great idea to add in lemon curd. I’ve never had whole wheat pancakes before, so I’m pinning and can’t wait to try these for breakfast! Yum!
i hope you enjoy them Gayle!
Mira, these look wonderful, and I’m glad you made a note at the top that these don’t have lemon curd in them — I totally thought that’s what you meant. Cottage cheese is such a nice wholesome ingredient to have in here, and making them in the blender sounds so easy! Pinned.
Glad you like them Marcie! Thanks for the pin!