Lemon Cream Pancakes, A Decadent Brunch

Wednesday, April 22, 2015

This week we welcome back guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane's desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Lemon Cream Pancakes


Get the New Year off to a good start with these lemon cream pancakes that are so decadent, you don’t need to go out for brunch. Gather your friends, assign them the side dishes to make, and whip up these Lemon Cream Pancakes for everyone.

The recipe below makes two stacks of pancakes, 3 for each person, but you can double, triple or even quadruple it to serve any size crowd. Everyone will love the rich lemon flavor in these pancakes!

The pancakes are made rich with a bit of cream, yes, but they also have 2 generous tablespoons of melted Kerrygold Butter stirred into the batter. I love the way Kerrygold Butter gives my baked goods a bright yellow hue, too. I also grease my pancake griddle very generously with more butter between batches of pancakes. Butter is what gives the pancakes a nice golden brown crust.

The pancakes only use the zest from half of a lemon, but if you want to amp up the lemon flavor even more, try stirring the other half of the zest into your maple syrup before warming it on the stove. I’m a huge lemon lover, and I can’t get enough of the bright, fresh flavor in these pancakes.

You can even make the pancake batter a few hours before your guests arrive, and leave it in the fridge. The pancakes will take an extra few minutes on the griddle, but they will still be crisp on the edges and soft on the inside.

One more final pancake tip: try to resist the urge to stir the pancake batter until all lumps are gone. The lumps are fine—they cook right out. If you were to stir the batter until entirely lump-free, you would risk making your pancakes tough. And we all want light and fluffy pancakes, right?

Lemon Cream Pancakes
Serves:  6 pancakes, serves 2
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons Kerrygold Unsalted Butter, melted (plus more for griddle)
  • 1 large egg, beaten
  • Zest of half a lemon
  • Extra Kerrygold Salted Butter pats, for serving
  • Maple syrup, for serving

In a medium bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate small bowl, whisk together the milk, cream, melted butter, egg, and lemon zest.

Pour the wet ingredients into the dry, and whisk until no streaks of flour remain, but do not whisk the lumps out.

Let the batter rest while you preheat the griddle.

Add a thin layer of extra butter to the griddle, and turn the heat to medium.

Using a 1/3-cup measuring cup, portion out pancakes slowly. To get a perfect circle, do not move the cup around the pan; pour in one continuous motion.

Cook the pancakes on the first side until bubbles appear on the surface. Flip and finish cooking.

Serve with extra butter and maple syrup.


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