If you like Key Lime Pie, you’ll LOVE these Key Lime Pie Pancakes! Soft and fluffy pancakes with a light lime flavour, topped with whipped cream, graham cracker crumbs and lime zest just like a key lime pie!
Post updated 09/10/19
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Key Lime Pie Pancakes
Key Lime Pie in pancake form? Sign me up! I had plenty of limes left from yesterday’sKey Lime Pie recipe, and came up with the genius idea to turn that fantastic pie into pancakes!
Ever since I made and tried Key Lime Pie for the first time, I became obsessed. Now I just want to re-create this amazing dessert in every way possible! Key Lime Pie, Key Lime Pie Pancakes, heck, I’m even thinking about making Key Lime Pie Pudding!
These easy pancakes are so light and fluffy! The recipe is similar to my amazing Apple Cinnamon Pancakes recipe, except I added lime zest and replaced some of the milk with lime juice. You could even kick it up a notch by adding some graham cracker crumbs into the batter if you’d like!
Do I have to use Key Limes?
I mentioned in my Key Lime Pie recipe that no key limes were used in the filling, yet I still bought some anyways. As painful as juicing a key lime is, I didn’t really have a choice this time.
I used up all of my regular limes for the pie so this time I had to use those dreaded key limes. Luckily, only ⅓ cup of lime juice is needed for this recipe so I only had to juice about 9 key limes (Note: I updated the recipe, so now ½ cup of lime juice is required. Feel absolutely free to use regular limes instead of key limes).
Tips for this Key Lime Pie Pancakes Recipe
Although they have a unique flavour, these pancakes are just as easy to make as any other regular pancake recipe. That being said, I still want to share a few tips and tricks I use to get perfect looking pancakes.
Now only a few simple ingredients are needed to make these pancakes, but you need to mix them a certain way for the best results. We don’t want the batter to be too thick or too thin, because they’ll both result in weird disfigured shaped pancakes.
So to mix, start by whisking the dry ingredients in one bowl. Then in a liquid measuring cup, whisk all the wet ingredients together. Now create a well in the centre of the dry ingredients, and pour the wet ingredients into the centre.
Doing this allows you to combine the wet and dry ingredients gently and easily, folding and whisking until it’s just combined. This should only take a few stirs because we’re just mixing the dry ingredients into the well of wet ingredients, so we won’t have to overwork the batter.
I know it’s tempting to mix until everything is smooth, but you want the batter to be lumpy so just whisk until the flour is no longer visible!
Cooking the Pancakes
I used to have a lot of problems getting my pancakes to look visually appealing. They always came out burnt, or cooked on the outside and undercooked in the middle.
Over the years, I’ve learned a few tips to ensure my pancakes come out evenly golden on top and cooked all throughout.
- Use a non-stick griddle or a cast iron pan, or any other non-stick frying pan. There’s nothing worse than a pancake sticking to the bottom of your pan!
- Don’t turn the heat up too high, medium to medium-low should be the perfect heat setting for cooking pancakes.
- If you want the top of your pancakes to be evenly golden, grease your pan with butter or cooking spray, then wipe it around using a folded up paper towel. Don’t throw the paper towel away, keep it for when you need to re-grease the pan.
- To make sure all of my pancakes come out the same size, I use a medium ice cream scoop and use 1 or 2 scoops, depending on how big or small I want my pancakes.
- Spread out the batter into a circle, then cook for 2-3 minutes until bubbles form on top and the edges look cooked. Then flip and cook for another minute.
- When you flip the pancakes DO NOT press the pancake down with the spatula. We don’t want to flatten them out and mess up the texture, do we?
Top the pancakes off with a few dollops of whipped cream, a sprinkle of graham cracker crumbs, lime zest and a slice of lime and you’ve got a simple yet fun breakfast! And since these are pancakes, I obviously had to drench them in maple syrup!
I absolutely adore these pancakes. It’s the perfect way to enjoy a slice of Key Lime Pie for breakfast without the guilt!
Did you make these Key Lime Pie Pancakes? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let's get baking!
Yield: 7-9 pancakes
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
If you like Key Lime Pie, you’ll LOVE these Key Lime Pie Pancakes! Soft and fluffy pancakes with a light lime flavour, topped with whipped cream, graham cracker crumbs and lime zest just like a key lime pie!
Ingredients
Key Lime Pancakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon + 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lime zest
- 1 and ½ cups buttermilk
- ½ cup lime juice
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled + more for greasing pan
Whipped Cream Topping:
- ½ cup heavy cream, chilled
- 5 tablespoon powdered sugar
- ½ teaspoon pure vanilla extract
- Lime slices (optional)
- Lime zest (optional)
- Graham cracker crumbs
- Maple syrup (optional)
Instructions
For the Key Lime Pancakes:
- In a large bowl, add flour, sugar, baking powder, baking soda, salt and lime zest. Whisk to combine. Heat the buttermilk in the microwave until lukewarm, about 30 seconds.
- In a separate bowl, add the warmed buttermilk, lime juice, eggs and melted butter and whisk until combined.
- Create a well in the centre of the dry ingredients and pour the wet ingredients in the centre. Whisk in the beginning until just combined, then use a rubber spatula to fold the batter until no streaks of flour remain. Do not overmix. Batter will be lumpy.
- Allow batter to rest. Meanwhile, preheat a griddle or a skillet over medium-low heat.
- Use a tablespoon of butter to grease the pan or spray with cooking spray. Use a paper towel to wipe off the butter. Pour ¼ or ⅓ cup of batter (depending on how big you want your pancakes) into the pan and gently spread into a circle shape using the measuring cup. Alternatively, you can use a large ice cream scoop.
- Cook until bubbles form on the top and the edges look dry, about 2-3 minutes. Flip and cook for another 1-2 minutes. Repeat with remaining batter.
For the Whipped Topping:
- Whip the chilled cream, powdered sugar and vanilla until it reaches stiff peaks, about 2-3 minutes.
- Top the pancakes with whipped cream, lime zest, graham cracker crumbs, a lime twist and maple syrup. Enjoy!
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KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
MAGICYOYO Ice Cream Scoop Trigger, Metal Cookie Scoop Melon Baller, Heavy Duty Premium 18/8 Stainless Steel Spoon Scooper, Gift for Kids, Friends & Family (Large Scoop)
Lodge LPGI3 Pro-Grid Cast Iron Reversible 20" x 10" Grill/Griddle Pan with Easy-Grip Handles 10" x 20"
Nutrition Information:
Yield: 9Serving Size: 1
Amount Per Serving:Calories: 92Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 42mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 3g
Bon Appétit!
Love, Dedra
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