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Key Lime Pie Pancakes Recipe

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★★★★★

4.6 from 97 reviews

These Key Lime Pie Pancakes combine the tangy brightness of fresh lime with the sweet crunch of graham crackers, topped with a luscious whipped cream that echoes the classic dessert flavors. Perfect for a refreshing and indulgent breakfast or brunch treat, these fluffy pancakes bring a delightful twist to traditional morning fare.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsweetened almond milk
  • 7 oz plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 3 tablespoons coconut oil (melted and cooled slightly)
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon pure vanilla extract

Dry Ingredients

  • 1 + 1/4 cups all-purpose flour
  • 5 graham crackers (finely crushed)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Additional Ingredients

  • Zest of 1 lime
  • Lime zest (to taste, for garnish)
  • Crushed graham crackers (for garnish)
  • Folded lime slice (optional, for garnish)

Instructions

  1. Prepare Wet Mixture: In a medium-large bowl, whisk together the unsweetened almond milk, plain Greek yogurt, and fresh lime juice. Allow this mixture to sit for a few minutes to thicken slightly, which helps create a tender pancake texture.
  2. Crush Graham Crackers: Finely crush the graham crackers until they achieve a coarse crumble resembling traditional crust crumbs. Set aside for mixing.
  3. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, crushed graham crackers, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavors.
  4. Mix Wet Ingredients: To the thickened wet mixture, whisk in the melted coconut oil and eggs until smooth and well combined, providing richness and binding for the pancakes.
  5. Add Lime Zest: Stir in the zest of one lime to infuse the batter with citrus aroma and flavor.
  6. Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients by sifting in one-third of the flour each time, gently stirring after each addition. Aim to maintain a thick and slightly lumpy batter without overmixing to keep the pancakes light and fluffy.
  7. Heat Griddle: Preheat your griddle or skillet over medium heat and lightly grease it to prevent sticking and ensure even cooking.
  8. Cook Pancakes: Using a 1/3 cup measuring cup, ladle the batter onto the hot griddle. Cook until bubbles form and pop on the surface, creating small air pockets—this indicates readiness to flip.
  9. Flip and Brown: Carefully flip each pancake and cook the other side until golden brown, repeating the process with remaining batter.
  10. Prepare Whipped Cream: Using a hand mixer or whisk, whip the heavy cream until soft peaks form. Gently mix in the vanilla extract and additional lime zest for enhanced flavor and a creamy topping.
  11. Serve: Dollop the whipped cream on top of the cooked pancakes, sprinkle with extra crushed graham crackers, and optionally garnish with a folded lime slice. Serve immediately and enjoy the harmonious flavors of a classic key lime pie in pancake form!

Notes

  • For best flavor, use freshly squeezed lime juice and zest.
  • Ensure the coconut oil is melted but not hot when adding to avoid cooking the eggs prematurely.
  • Do not overmix the batter; some lumps are desirable to keep pancakes light and fluffy.
  • Gently cooking pancakes over medium heat prevents burning while allowing the centers to cook through.
  • The whipped cream topping can be prepared ahead and refrigerated, then freshly zested before serving.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and ensure graham crackers are gluten-free.

Keywords: Key Lime Pie Pancakes, Lime Pancakes, Graham Cracker Pancakes, Citrus Breakfast, Whipped Cream Topping, American Breakfast

Find it online: https://nayabaker.com/key-lime-pie-pancakes-recipe/