Description
These cloud-like lemon soufflé pancakes are incredibly fluffy and light, infused with a hint of fresh lemon zest for a refreshing twist. Perfect for a delightful breakfast or brunch, they feature a tender texture achieved by carefully folding whipped egg whites into a delicate batter and cooking slowly over low heat to maintain their souffle-like rise. Serve with sweetened whipped cream, fresh berries, powdered sugar, or maple syrup for a decadent treat.
Ingredients
Scale
Pancake Batter
- 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
Instructions
- Separate Eggs: Carefully separate the egg whites and yolks into different mixing bowls, ensuring the yolks remain intact.
- Prepare Yolk Mixture: Add the milk, vanilla extract, and lemon zest to the egg yolks and whisk briefly until well combined.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder into the yolk mixture, then whisk until smooth. Set this batter mixture aside.
- Beat Egg Whites: In a separate bowl, beat the egg whites with vinegar or lemon juice on medium speed until frothy.
- Add Sugar and Whip: Gradually add the granulated sugar while continuing to beat. Increase the mixer speed to medium-high and beat until stiff peaks form.
- Fold Mixtures: Gently fold one-third of the stiff egg white meringue into the yolk batter to lighten it, then carefully fold in the remaining meringue. Be gentle to avoid deflating the batter.
- Heat Pan: Warm a nonstick pan over low heat and lightly oil it. Use a paper towel to wipe off any excess oil, leaving a thin layer to prevent sticking.
- Cook Pancakes: Spoon the batter into 2-3 mounds in the pan. Cover with a lid and cook for 7-8 minutes over low heat, allowing the pancakes to set and rise.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 5-6 minutes until they are golden brown and cooked through.
- Serve: Immediately plate the soufflé pancakes and top with your choice of sweetened whipped cream, berries, powdered sugar, or maple syrup. Enjoy warm.
Notes
- Use room temperature eggs to achieve better volume when beating whites.
- Be gentle when folding the meringue into the yolk mixture to keep the pancakes airy.
- Cook on low heat and cover the pan to help the pancakes cook evenly without burning.
- Optional lemon zest adds brightness but can be omitted if preferred.
- Serve immediately for best texture; these pancakes are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
