Lemon Souffle Pancakes
Fluffy, delicate, and bursting with citrusy flavor, Lemon Soufflé Pancakes are the ultimate indulgence for breakfast or brunch. These airy pancakes are made by folding whipped egg whites into a zesty batter infused with fresh lemon juice and zest, creating a towering, soufflé-like texture that melts in your mouth. Cooked low and slow to golden perfection, each pancake is a balance of lightness and richness, enhanced by a hint of sweetness from powdered sugar or your favorite toppings like whipped cream, fresh berries, or maple syrup. Perfect for when you want an elevated twist on classic pancakes, this recipe brings sophistication and a burst of sunshine to your table in just 35 minutes.
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Recipe Information
Ingredients
- 80 grams All-purpose flour
- 30 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Whole milk
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 large Egg yolks
- 2 large Egg whites
- 0.25 teaspoon Cream of tartar
- 2 tablespoons Powdered sugar (for dusting, optional)
- 1 tablespoon Butter or neutral oil (for greasing the pan)
Instructions
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk the milk, lemon juice, lemon zest, and egg yolks until well combined.
Gradually add the wet ingredients to the dry ingredients, gently stirring until the batter is smooth and free of lumps. Do not overmix.
In a clean, dry mixing bowl, use an electric hand mixer or a whisk to beat the egg whites and cream of tartar until stiff peaks form. This will give the pancakes their signature soufflé-like texture.
Gently fold the whipped egg whites into the batter in three additions. Use a spatula and a folding motion to avoid deflating the egg whites while achieving a uniform batter.
Preheat a nonstick skillet or griddle over low heat and lightly grease it with butter or oil. Use a ring mold (optional) for perfectly shaped pancakes.
Spoon about 1/4 cup of batter per pancake into the skillet, stacking additional batter on top to create height. Cover the skillet with a lid and cook for 4-5 minutes, or until the bottom is golden brown and the pancake has risen.
Carefully flip the pancakes using a spatula (or tongs if using a mold). Cover again and cook for an additional 4-5 minutes, until golden brown and cooked through.
Transfer the pancakes to a plate and repeat with the remaining batter.
Dust the soufflé pancakes with powdered sugar (if desired) and serve immediately with fresh fruit, whipped cream, or maple syrup for a complete treat.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 49.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
