Key Lime Pie Pancakes

These Key Lime Pie Pancakes are like having dessert for breakfast—but in the best way! Fluffy, citrus-infused pancakes are topped with a zesty key lime cream and crushed graham cracker crumbles for a breakfast that’s tangy, sweet, and unforgettable.

Why You’ll Love This Recipe

• Bright and Zesty: Key lime zest and juice bring a tropical punch.
• Dessert-Inspired: The graham cracker topping gives them that classic pie feel.
• Quick and Easy: Ready in under 30 minutes with simple ingredients.

Ingredients You’ll Need

For the Pancakes:

• All-Purpose Flour (1 ½ cups)
• Baking Powder (1 ½ tsp)
• Baking Soda (½ tsp)
• Salt (¼ tsp)
• Granulated Sugar (2 tbsp)
• Buttermilk (1 cup)
• Egg (1 large)
• Melted Butter (2 tbsp)
• Key Lime Zest (1 tsp)
• Key Lime Juice (2 tbsp)
• Vanilla Extract (1 tsp)

For the Key Lime Cream:

• Cream Cheese (4 oz, softened)
• Powdered Sugar (½ cup)
• Key Lime Juice (2 tbsp)
• Key Lime Zest (½ tsp)
• Heavy Cream (2 tbsp, for thinning)

For the Graham Cracker Topping:

• Graham Crackers (4, crushed)
• Butter (2 tbsp, melted)
• Sugar (1 tbsp)

For Garnish:

• Whipped Cream (optional)
• Extra Key Lime Zest

Let’s Make Key Lime Pie Pancakes

1. Make the Pancake Batter
   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
   • In another bowl, mix buttermilk, egg, melted butter, key lime zest, juice, and vanilla. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined (don’t overmix). Let the batter rest for 5 minutes.
2. Prepare the Key Lime Cream
   • In a medium bowl, beat softened cream cheese, powdered sugar, key lime juice, and zest until smooth. Add heavy cream, 1 tablespoon at a time, to reach a spreadable consistency. Set aside.
3. Make the Graham Cracker Topping
   • In a small bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand and set aside.
4. Cook the Pancakes
   • Heat a lightly greased non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes or until golden. Repeat with the remaining batter.
5. Assemble the Pancakes
   • Stack the pancakes and spread the key lime cream between each layer if desired. Top with a generous dollop of key lime cream, sprinkle with graham cracker topping, and garnish with whipped cream and extra key lime zest.

What to Serve with Key Lime Pie Pancakes

• Fresh tropical fruit like mango or pineapple
• A side of crispy bacon for a salty contrast
• Iced coffee or a tropical smoothie

Tips for Success

• Don’t Overmix the Batter: Stir just until combined to keep the pancakes fluffy.
• Use Fresh Key Lime Juice: It’s worth the effort for that authentic tart flavor.
• Make Extra Topping: The graham cracker crumble is addictively good!

Storing and Reheating

• Refrigerate: Store pancakes and key lime cream separately in airtight containers for up to 3 days.
• Reheat: Warm pancakes in a skillet or microwave.
• Freeze: Pancakes can be frozen for up to 2 months.

Frequently Asked Questions

Can I use regular limes instead of key limes?
Yes! Regular limes work well, though the flavor will be slightly less intense.

Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free graham crackers.

Can I make the key lime cream ahead of time?
Absolutely! Prepare it a day in advance and store it in the fridge.

Conclusion

These Key Lime Pie Pancakes will transport your taste buds to paradise! With their tangy lime flavor, creamy topping, and graham cracker crunch, they’re a breakfast treat that’s worth waking up for. Serve them at brunch or as a weekend indulgence—you won’t regret it.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 350 | Protein: 7g | Carbohydrates: 45g | Fat: 14g | Fiber: 2g | Sodium: 450mg

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