Pancakes with strawberry compote and lemon curd recipe

Berry pancakes

Blanche Clark

Posted August 31, 2022

Take pancakes to the next level for someone special with lemon curd and strawberry compote. This recipe makes fluffy, moist pancakes that are bursting with flavour, and you can serve them up for breakfast, lunch or dessert.

You can make pancakes any time of year, but there’s something extra special about going to all the trouble of making the toppings as well. This pancake recipe marries together sweet strawberry and tangy lemon to create a café-style feast that’s sure to impress someone on their special day.

RACV Club Executive Sous Chef Craig Dowling says the batter can be made ahead of time, as it needs to rest for about 20 minutes before making the pancakes.

“Make the lemon curd next, so you can concentrate. Whisk until there’s enough air incorporated into the mixture and the sugar has been thoroughly dissolved in the eggs,” he says. 

“You want to end up with a ribbon consistency, which you can see when you lift the whisk into the air and the mixture falls back into the bowl like a ribbon and slowly disappears.”

Lemon curd in mixing bowl

Your lemon curd is ready when the mixture runs off the whisk long and thin like a ribbon. Image: Getty


Why do you use buttermilk in pancakes?

The buttermilk helps to make the pancake fluffier. It also adds richness and a slight tang.

Why do you leave pancake batter to rest?

The 20-minute resting period allows the gluten in the flour to relax, which helps make the pancakes light and fluffy. If you leave the batter for more than half an hour it may become too thick. If so, just add a little water to make it the consistency of single cream again.  

Is lemon curd hard to make?

It’s easy to make lemon curd but you need a little patience. Use a double boiler or place a bowl on top of a saucepan of simmering water and avoid direct heat, as this can quickly lead to burning. The gentle heat gives you a chance to whisk the ingredients together and get a good consistency.

If you love pancakes, you can also try our fluffy pancakes with bacon and berries recipe.

Pancakes with strawberry compote and lemon curd recipe



Time to make

60 min





  • 625g self-raising flour 

  • 3 eggs 

  • 60g butter, melted 

  • 375ml buttermilk 

  • 375ml milk 

  • 60g sugar 

Lemon curd

  •  235g sugar 
  • 5 eggs  

  • 350ml lemon juice 

  • 175g butter, diced  

Strawberry compote

  • 450g strawberries 

  • 50g sugar  

  • 70ml water 


  1. Whisk the eggs and sugar together, then add the melted butter. Once combined, add the milk, buttermilk and flour alternately until all ingredients are combined. Make sure there are no lumps in your batter.

  2. Rest for 20 minutes before using. 

  3. Heat a frying pan over a medium heat. Brush butter over cooking surface and pour about 125ml  for each pancake into the pan. When large bubbles form on the surface, flip the pancake over and cook until lightly golden on the other side. Once cooked remove from the heat. 

  4. Prepare the lemon curd. Using a double boiler or a bowl over a pot of simmering water, whisk together the sugar and eggs until you get a ribbon consistency. Slowly add the lemon juice and continue to whisk until it returns to a ribbon consistency. Remove the bowl from the heat and whisk in the butter until fully incorporated. 

  5. Once mixed, pour into a container, cover and chill. 

  6. Prepare the strawberry compote. Rinse the strawberries well. Remove the stems and cut the strawberries in half. Place into a suitable sized pot, then add the sugar and water. Bring to the boil and stir, then reduce the heat to a low flame and simmer until all the strawberries are soft and starting to break down and the liquid starts to thicken. Try not to stir too much because this will break the strawberries down and make them mushy. Once thickened, taste the compote and add a little bit more sugar if required.  

  7. Remove from the heat, transfer to a container or jar and chill.

  8. To assemble : Stack the warm and fluffy pancakes on top of each other and spread som compote and liquid between each layer. Place a dollop of lemon curd on top of the last pancake, then dust with icing sugar and serve.  

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