Lemon Cake Pancakes with Lemon Curd & Mascarpone Cream

If you’re craving a breakfast that tastes like dessert (or a dessert that feels like breakfast), these Lemon Cake Pancakes are a must-try. Soft, golden pancakes with a hint of vanilla and citrus, paired with tangy lemon curd and rich mascarpone cream — this recipe brings sunshine to your plate, no matter the season.

Whether you’re planning a weekend brunch or simply treating yourself, this stack is the ultimate upgrade to your usual pancake routine.

🥞 Lemon Cake Pancakes (Makes about 20)

Ingredients:

• 380g all-purpose flour

• 6 whole eggs

• 2 additional egg yolks

• 40g sugar

• 1 tsp salt

• 40g neutral oil (like canola or sunflower)

• 1.1L whole milk

• A splash of vanilla extract

• 40g melted butter

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, salt, and a dash of vanilla.

2. Add the eggs, egg yolks, and oil. Mix until just combined.

3. Gradually pour in the milk while whisking continuously until the batter is smooth and lump-free.

4. Stir in the melted butter.

5. Heat a non-stick pan over medium heat and cook the pancakes on one side only — this gives them a light, cake-like texture on top and a golden finish on the bottom.

1. 🍋 Homemade Lemon Curd

   Bright, tangy, and wonderfully fresh — this lemon curd is the perfect match for the soft vanilla pancakes.

   Ingredients:

   • 3 eggs

   • 80g sugar

   • Zest of 1 lemon

   • 100g freshly squeezed lemon juice

   • 30g butter

   Instructions:

   1. In a saucepan, whisk the eggs and sugar until smooth.

   2. Stir in the lemon juice and zest.

   3. Place over medium heat and cook, stirring constantly, until the mixture thickens and just comes to a boil.

   4. Remove from heat and stir in the butter until glossy and smooth.

   5. Let cool before using — it will thicken further as it chills.

🍦 Mascarpone Cream

This whipped mascarpone cream is luxurious and light, adding a silky finish to your pancake stack.

Ingredients:

• 250g mascarpone cheese

• 500g cold heavy cream (whole cream)

• 70g sugar

Instructions:

1. In a mixing bowl, combine the mascarpone, cream, and sugar.

2. Whip until soft peaks form and the mixture holds its shape — be careful not to overmix.

💛 To Serve:

Layer your lemon cake pancakes with dollops of mascarpone cream and spoonfuls of lemon curd. Garnish with fresh berries, lemon zest, or a dusting of powdered sugar for an extra elegant touch.

These Lemon Cake Pancakes are bright, fluffy, and perfect for special mornings. Save the recipe, share it, and let each bite remind you how beautiful homemade breakfasts can be. 💛

Also try this amazing Strawberry Matcha Mousse Cake