If you love a good brunch that hits every flavour note—smoky, tangy, sweet, creamy—this one’s for you. These Lemon & Dill Pancakes with Smoked Salmon and Mango Chutney are a savoury twist on your usual stack. We’re talking layers of pillowy pancakes infused with fresh lemon zest and dill, then stacked high with smoked salmon, griddled onions, pickled cukes, a schmear of cream cheese, and a sweet little zing from mango chutney.
It’s basically your favourite bagel order—but in pancake form.
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Why You’ll Love This Recipe
- Unique brunch option: A fun and unexpected way to serve smoked salmon
- Big flavour layers: Creamy, smoky, sweet, tangy, and herby in every bite
- Outdoor griddle-friendly: Perfect for patio cooking
- Make-ahead friendly: Pickled cucumbers and pancake batter can be prepped ahead
Ingredients
- Avocado oil
Pancake Batter
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Milk
- Eggs
- Unsalted butter
- Lemon zest
- Fresh dill
- Lemon juice
Toppings
- Smoked salmon
- Everything bagel seasoning
- Red onion
- English cucumber
- White vinegar
- Sugar
- Salt
- Cream cheese
- Mango chutney
- Fresh dill sprigs
See recipe card below for quantities.
Instructions & Video
Pickle the Cucumbers
Start by tossing the cucumber slices with vinegar, sugar, and salt. Let them pickle for at least 30 minutes. This can be done a day ahead and stored in the fridge.
Make the Pancake Batter
Whisk dry ingredients together in a small bowl.
In a larger mixing bowl, mix the wet ingredients milk, eggs, lemon juice, zest, melted butter, and the dill.
Combine the wet and dry ingredients just until blended—don’t overmix!
Let the batter rest for 15–30 minutes to hydrate the flour and give you fluffier pancakes.
Griddle the Onions
Lightly oil your griddle surface. Griddle the red onions over medium heat on your griddle or skillet until softened and lightly charred. Set aside.
Cook the Pancakes
Preheat your griddle to 375°F (medium heat). Lightly grease the surface.
Scoop 6 tablespoons (⅜ cup) of batter per pancake and cook for 2 minutes, until bubbles form and edges set. Flip and cook for 1–2 more minutes.
You should get 12 pancakes total—enough for 4 stacks of 3.
Assembly Time
Here’s how to build your pancakes with smoked salmon stack:
Bottom pancake – Using a small palette knife, schmear with cream cheese, sprinkle with everything seasoning
Middle pancake – Schmear with mango chutney
Top pancake – Layer with smoked salmon, griddled onions, and pickled cucumber. Finish with a final hit of everything seasoning and a sprig of fresh dill.
Tips for Perfect Pancakes on a Griddle
Cooking pancakes on a griddle gives you consistent heat and space to make a full batch quickly. Here’s how to get them golden, fluffy, and just right:
- Griddle temperature for pancakes: Preheat your griddle to 375°F – This is the sweet spot for golden pancakes. Too hot, and they’ll brown before cooking through; too low, and they’ll turn pale and rubbery.
- Grease lightly – Use a thin swipe of neutral oil (like avocado oil) to coat the surface. Too much fat can cause uneven browning or fried edges.
- Use 6 tablespoons (⅜ cup) of batter per pancake – This gives you manageable, evenly sized pancakes that cook through in a couple of minutes per side.
- Wait for bubbles – Flip only when bubbles form across the surface and the edges look set. The first side usually takes about 2 minutes; the second side, 1–2 minutes more.
- Don’t press down – Pressing pancakes with a spatula flattens them and squeezes out air. Let them puff up naturally.
- Keep warm while batching – If you’re making a large batch, transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the rest.
FAQ’s
A: Absolutely! If you don’t have a griddle, just use a large non-stick frying pan or cast-iron pan. Work in batches—2 to 3 pancakes at a time—and keep them warm in a 200°F oven as you go. You can also griddle the red onions in the same pan; just cook them first and set them aside before starting the pancakes.
A: Yes! These savoury pancakes are meal-prep friendly and great for making ahead.
Pickles: The pickled cucumbers can be made 1–2 days in advance and stored in the fridge.
Pancake Batter: Make the batter the night before and store it covered in the fridge. Give it a quick stir before using—don’t worry if it thickens slightly.
Storage Tips
Cooked Pancakes
- Let them cool completely, then store in an airtight container in the fridge for up to 2 days.
- Reheat in a dry skillet or on a griddle over medium heat, or pop them in a toaster or 300°F oven until warmed through.
Freezer-Friendly
- Freeze cooked pancakes between layers of parchment paper.
- Reheat straight from frozen in the toaster, skillet, or oven—no thawing needed.
Other Brunch Recipes to Try
- Puff Pastry Breakfast Tarts with Pesto, Prosciutto & Feta
- Savory Dutch Baby with Smoked Salmon
- Savoury French Toast Casserole
- Shrimp Shakshuka
- Kimchi Potato Pancakes
📖 Recipe
Lemon Dill Pancakes with Smoked Salmon and Mango Chutney
Ingredients
- Avocado oil
Pancake Batter
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1½ teaspoon salt
- 2 tablespoons sugar
- 2 ¼ cups milk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 tablespoon lemon zest
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons lemon juice
Toppings
- 8 –12 oz smoked salmon 2–3 oz per serving
- Everything bagel seasoning generous sprinkle
- 1 small red onion thinly sliced
- 1 English cucumber thinly sliced
- ½ cup white vinegar
- 2 teaspoons sugar
- 1 teaspoons salt
- 4 –8 tablespoons cream cheese
- 4 –8 tablespoons mango chutney
- Fresh dill sprigs for garnish
Instructions
Pickle the Cucumbers
- Start by tossing the cucumber slices with vinegar, sugar, and salt. Let them pickle for at least 30 minutes. This can be done a day ahead and stored in the fridge.
Make the Pancake Batter
- Whisk the dry ingredients together in a small bowl.
- In a larger mixing bowl, mix the wet ingredients milk, eggs, lemon juice, zest, melted butter, and the dill.
- Combine the wet and dry ingredients just until blended—don’t overmix!
- Let the batter rest for 15–30 minutes to hydrate the flour and give you fluffier pancakes.
Griddle the Onions
- Griddle the red onions over medium heat on your griddle or skillet until softened and lightly charred. Set aside.
Cook the Pancakes
- Preheat your griddle to 375°F (medium heat). Lightly grease the surface.
- Scoop 6 tablespoons (⅜ cup) of batter per pancake and cook for 4-5 minutes, until bubbles form and edges set. Flip and cook for another 4-5 more minutes. You should get 12 pancakes total—enough for 4 stacks of 3.
Assembly Time
- Here’s how to build your stack:
- Bottom pancake – Using a small palette knife, schmear with cream cheese, sprinkle with everything seasoning
- Middle pancake – Schmear with mango chutney
- Top pancake – Layer with smoked salmon, griddled onions, and pickled cucumber. Finish with a final hit of everything seasoning and a sprig of fresh dill
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Video
Notes
-
- Preheat your griddle to 375°F – This is the sweet spot for golden pancakes. Too hot, and they’ll brown before cooking through; too low, and they’ll turn pale and rubbery.
-
- Grease lightly – Use a thin swipe of neutral oil (like avocado oil) to coat the surface. Too much fat can cause uneven browning or fried edges.
-
- Use 6 tablespoons (⅜ cup) of batter per pancake – This gives you manageable, evenly sized pancakes that cook through in a couple of minutes per side.
-
- Wait for bubbles – Flip only when bubbles form across the surface and the edges look set. The first side usually takes about 2 minutes; the second side, 1–2 minutes more.
-
- Don’t press down – Pressing pancakes with a spatula flattens them and squeezes out air. Let them puff up naturally.
-
- Keep warm while batching – If you’re making a large batch, transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the rest.
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