Cloud-like Lemon Soufflé Pancakes

Name: Cloud-like Lemon Soufflé Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 large eggs; 2 tablespoons milk; ½ teaspoon vanilla extract; 1 teaspoon lemon zest (optional); ¼ cup all-purpose flour (fluffed, spooned, and leveled); ¼ teaspoon baking powder; ½ teaspoon white vinegar (or lemon juice); 2 tablespoons granulated sugar; Oil (for cooking); Optional toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup

Isabella

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These cloud-like lemon soufflé pancakes are a delightful twist on the classic pancake. They’re light, airy, and infused with a refreshing lemon zing that will surely brighten your breakfast or brunch. Whether enjoyed on their own or topped with whipped cream and berries, they’re a treat that’s as dreamy as it is delicious.

Why You’ll Love This Recipe

I absolutely love these soufflé pancakes for their texture—so light and fluffy, they practically melt in your mouth. The addition of lemon zest adds a refreshing and zesty twist that elevates the flavor. It’s like enjoying a soufflé, but in pancake form, making it an indulgent yet relatively simple treat. The pancakes are perfectly complemented with sweetened whipped cream, fresh berries, and a dusting of powdered sugar. They’re a sure way to start the day off with a smile!

Ingredients

2 large eggs

2 tablespoons milk

½ teaspoon vanilla extract

1 teaspoon lemon zest (optional)

¼ cup all-purpose flour (fluffed, spooned, and leveled)

¼ teaspoon baking powder

½ teaspoon white vinegar (or lemon juice)

2 tablespoons granulated sugar

Oil (any neutral oil, for cooking)

Optional toppings:

Sweetened whipped cream

Assorted berries

Powdered sugar

Maple syrup

Sweetened whipped cream (optional):

½ cup heavy cream (cold)

1 tablespoon granulated sugar (more or less to your preference)

½ teaspoon vanilla

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Separate the egg whites and egg yolks into separate mixing bowls, being careful not to break the yolk.

Add the milk, vanilla extract, and lemon zest (if using) to the yolks. Whisk briefly until combined.

Sift in the flour and baking powder, then whisk until smooth. Set the yolk mixture aside.

In another bowl, beat the egg whites with vinegar or lemon juice on medium speed until frothy.

Gradually add the sugar while continuing to beat, then increase the speed to medium-high and beat until stiff peaks form.

Gently fold ⅓ of the meringue into the yolk mixture until evenly combined, then fold in the rest. Be careful not to overmix.

Heat a nonstick pan over low heat and add a little oil. Wipe off the excess oil with a paper towel.

Portion the batter into 2-3 mounds in the pan. Cover with a lid and cook for 7-8 minutes.

Flip the pancakes and cook for another 5-6 minutes, or until golden and cooked through.

Serve immediately with your choice of optional toppings.

Servings and Timing

Servings: 3 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Variations

Lemon Blueberry: Add fresh blueberries into the batter for a burst of sweetness alongside the tangy lemon.

Chocolate Chip: If you’re craving a richer flavor, you can fold in some mini chocolate chips into the batter.

Vegan Version: Replace the eggs with aquafaba (chickpea brine) for a plant-based alternative and use plant-based milk and whipped cream.

Storage/Reheating

These soufflé pancakes are best enjoyed fresh, as their fluffy texture can deflate over time. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To reheat, gently warm them in a nonstick pan over low heat until warmed through, or use a toaster to revive their fluffiness.

Related Recipes:

Fluffy Pancakes

FAQs

How do I get the pancakes to be so fluffy?

The key to achieving that airy texture is whipping the egg whites to stiff peaks and gently folding them into the yolk mixture. Be careful not to overmix, as this could deflate the meringue.

Can I make these pancakes without lemon zest?

Yes, you can skip the lemon zest if you prefer a more neutral pancake flavor. The pancakes will still be light and delicious, but without the citrusy zing.

Can I make the whipped cream ahead of time?

Absolutely! You can make the whipped cream ahead of time and store it in the fridge for up to 24 hours. Just give it a quick whisk before serving to restore its fluffy texture.

Can I freeze these pancakes?

While soufflé pancakes are best served fresh, you can freeze them for up to 1 month. Place the pancakes in a single layer on a baking sheet, freeze until firm, and then store in an airtight container. Reheat them gently in a pan or the microwave.

Can I use a different type of flour?

You can experiment with other types of flour, such as whole wheat flour, but this may affect the texture slightly. I recommend sticking with all-purpose flour for the best results.

Conclusion

Cloud-like lemon soufflé pancakes are an indulgent yet simple treat that I love to enjoy at breakfast or brunch. They’re light, fluffy, and packed with a fresh lemon flavor. Whether topped with whipped cream, berries, or a drizzle of maple syrup, they’re sure to brighten anyone’s day. Plus, they’re easy to make, which is always a win in my book.

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