Little Larry’s Lemon Pancakes are lemony-luscious!  Each gluten-free pancake is generously spread with Lemon Curd; topped with a drift of whipped cream then sprinkled with freshly grated lemon rind.  Oh, but that’s not all!  

Next,  juicy sliced strawberries and fresh blueberries are added on the side.  It looks beautiful! So, take a bite… oh, ohhh, oohhh… the flavors… the colors… that burst of lemon… Little Larry’s Lemon Pancakes are irresistible!

Now if you are into “Miss Manners” I must warn you that it is extremely difficult to eat Little Larry’s Lemon Pancakes with some modicum of restraint.  These fabulous, lemon-y, gluten-free pancakes are so GOOD I find myself taking huge bites so I can get more… and more… of all the luscious flavors and textures at the same time.  I’m just warning you!  I’m sure your manners are impeccable.
Little Larry’s Lemon Pancakes  
Grate the lemon rind, sweeten your berries and whip the cream.  Your very own Little Larry’s Lemon Pancakes are comin’ right up!
Grate the rind of one or two lemons and set aside on a small plate until you need it. Open a jar of Lemon Curd.  (Whew, the hard part is over)   See notes, below, about Lemon Curd.
Strawberries: In a bowl stir together 1 to 1-1/2 quarts of fresh, sliced strawberries with 1-2 tablespoons of sugar, or to taste.  
Blueberries: In a separate bowl fill with washed, fresh blueberries (as many as you want.)
2 cups chilled heavy cream
4 tablespoons sugar
2 teaspoons pure vanilla extract
  1. Beat the cream at high speed in a chilled bowl.  When the cream just starts to thicken, lower the speed to medium; slowly add the sugar, tablespoon by tablespoon until soft peaks form; add the vanilla.  Increase speed to high speed and beat until the cream has barely stiff peaks.  Vanilla Whipped Cream is best served immediately.


Make your favorite pancake recipe according to directions.  

I recommend Pure Gold PancakesPictured above and below.


  • Spread each hot, golden-brown pancake with Lemon Curd.     
  • Top with whipped cream and grated lemon rind.   
  • Spoon on the strawberries and blueberries ~ Enjoy!  

hat is Lemon Curd?

What is Lemon Curd?

Lemon curd is made from lemon juice, grated lemon rind, eggs, butter and sugar and is cooked until it turns into a smooth, velvety-rich custard.  Lemon Curd has been served as a delicious spread for scones at English Tea Parties since the 19th century.

Lemon Curd reminds me of the filling in the Lemon Meringue Pies my Mom used to make when I was a little girl.  What a delicious memory!  Today, I still love the rich, smooth tart-lemon taste of Lemon Curd; but I don’t want to take the time to make my own.   I’m so glad I found Trader Joe’s Lemon Curd – it’s marvelous.

A jar of Lemon Curd is fantastic to have on hand.  At a moments notice, you can make biscuits, scones or pancakes quite special with no more effort than opening up the jar.  But always follow this rule: Hide the jar!  Our family, friends and guests will think we are ever so talented.


Whipped Cream Topping 

  • Dairy-Free:  Use your favorite non-dairy whipped topping.  



  • A small amount of sugar brings out the juices of the strawberries.  Let the berries set for at least 15 minutes at room temperature to allow the juices to form.  Both the Lemon Curd and the Vanilla Whipped Cream are sweetened, so don’t add too much sugar to the berries!  
  • Make Ahead: Slice and sweeten the strawberries up to two hours ahead of time.  Store, covered in your refrigerator.  Take out 15-20 minutes before you are ready to serve, so all the strawberry flavor blossoms.
Freshly Grated Lemon Rind  
  • Lemon rind adds a burst of fresh lemon flavor!  Do not eliminate the freshly grated lemon rind!  It only takes 10 seconds to grate some. 

Have a super “Little Larry Lemon Day!”

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