Lemon Dill Pancakes with Smoked Salmon and Mango Chutney
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.
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
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:
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- 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.
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- 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.
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- 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.
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- 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.
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- Don't press down – Pressing pancakes with a spatula flattens them and squeezes out air. Let them puff up naturally.
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- 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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