Description
Indulge in these cloud-like Lemon Soufflé Pancakes for a delightful breakfast experience. These fluffy Japanese-inspired pancakes are infused with bright lemon flavors and are sure to become a favorite morning treat.
Ingredients
Scale
Main Pancake Batter:
- 3 large eggs (separated)
- 2 tablespoons milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
Additional:
- 1/4 teaspoon cream of tartar
- butter or oil for greasing the pan
- powdered sugar and fresh berries for serving (optional)
Instructions
- Prepare Pancake Batter: In a mixing bowl, whisk together egg yolks, milk, lemon juice, lemon zest, and vanilla extract. Add flour and mix until combined.
- Beat Egg Whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
- Combine Batter: Gently fold egg white mixture into yolk batter in thirds, being careful not to deflate the batter.
- Cook Pancakes: Heat a non-stick skillet, spoon batter to form pancakes. Cook covered until bottoms are golden, then flip and cook until set.
- Serve: Dust with powdered sugar, top with berries if desired, and serve warm.
Notes
- For extra lift, let the pancake batter sit for 2–3 minutes before cooking.
- These pancakes are best cooked low and slow to maintain their fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
