Raspberry & Lemon Curd Fluffy Pancakes
Raspberry & Lemon Curd Fluffy Pancakes

Raspberry & Lemon Curd Fluffy Pancakes

These pancakes are sure to be a hit with their fluffy texture and delicious combination of tangy raspberries and sweet lemon curd. Enjoy!
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Aisling Larkin Pancakes
Raspberry & Lemon Curd Fluffy Pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes


  • 150 g plain flour
  • 1.5 tsp baking powder
  • ¾ tsp salt
  • 50 g caster sugar
  • 3 eggs
  • 200 g low-fat sour cream
  • 1 tsp vanilla bean paste
  • 150 g fresh raspberries
  • 2 tbsp lemon curd
  • 1 tbsp icing sugar


  • In a large mixing bowl, sift together the plain flour, baking powder, salt, and caster sugar.
  • In a separate bowl, whisk together the eggs, low-fat sour cream, and vanilla bean paste until well combined.
  • Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
  • Gently fold in the fresh raspberries, being careful not to break them up too much.
  • Heat a non-stick frying pan or griddle over medium heat and lightly grease it with cooking spray or a little butter.
  • Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
  • Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.
  • Once all the pancakes are cooked, stack them on a plate and drizzle each pancake with a little lemon curd.
  • Dust the pancakes with icing sugar before serving.
  • Serve the Raspberry & Lemon Curd Fluffy Pancakes warm and enjoy!

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