Introducing Cloud-like Lemon Soufflé Pancakes: A Heavenly Breakfast Treat

Welcome, food enthusiasts! If you’re looking to elevate your breakfast or brunch game, you’ve stumbled upon the perfect recipe. Today, I’m excited to share with you my delightful Cloud-like Lemon Soufflé Pancakes. These pancakes are not just fluffy; they are ethereally light with a zesty lemon twist that promises to refresh your morning with every bite. Perfect for those who appreciate a sophisticated touch to their meals, this recipe is designed to impress.

Why You’ll Love These Pancakes

These lemon soufflé pancakes blend the airy texture of a soufflé with the traditional comfort of pancakes. The optional lemon zest adds a bright, citrusy note that makes these pancakes stand out from the crowd. Whether you’re a culinary expert or a weekend cooking enthusiast, this recipe is straightforward, with room for customization and guarantees restaurant-quality results in your own kitchen.

What You’ll Need

Before we dive into the recipe, let’s talk about the kitchen equipment you’ll need:

Two mixing bowls
A whisk
A fine sieve or sifter
A nonstick frying pan
A spatula
Measuring spoons and cups
An electric mixer (optional, but helpful for whipping egg whites)

Ingredients and Directions

Ingredients:

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon white vinegar or lemon juice
2 tablespoons granulated sugar
Neutral oil (for cooking)

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Directions:

Prepare the Batter: Start by separating the egg whites and yolks into two bowls. Mix the yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder and whisk until smooth.
Whip the Egg Whites: Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar and continue beating until stiff peaks form. Fold into the yolk mixture gradually.
Cook the Pancakes: Heat a lightly oiled nonstick pan over low heat. Scoop the batter into the pan, cover, and cook for 7-8 minutes on one side, then flip and cook for another 5-6 minutes.
Serve: Enjoy immediately with your choice of toppings.

Recipe Tips and Variations

Flavor Variations: If lemon isn’t your thing, try orange zest for a different citrus note, or add a bit of cinnamon for a warmer flavor profile.
Vegan Adaptation: Substitute eggs with your favorite egg replacer, use almond milk, and whip aquafaba (chickpea brine) in place of egg whites.
Gluten-Free Option: Swap all-purpose flour with your preferred gluten-free flour blend.

Storing Leftovers

These pancakes are best enjoyed fresh, but if you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to two days. Reheat them gently in a toaster or a pan to bring back their warm, fluffy texture.

Pairing Suggestions

Pair these pancakes with a fresh mimosa or a light, fruity coffee blend to complement the zesty lemon flavor. They also go beautifully with a side of creamy yogurt or a dollop of lemon curd for extra tang.

Frequently Asked Questions

Q: Can I make the batter ahead of time? A: It’s best to make the batter and cook immediately to maintain the fluffiness.

Q: How can I ensure my pancakes are fluffy every time? A: Make sure not to overmix the batter and to cook them on a low heat to allow them to rise properly.

Q: What if I don’t have a mixer for the egg whites? A: You can whip the whites by hand with a good whisk; just be prepared for a mini workout!

A Breakfast Worth Making

These cloud-like lemon soufflé pancakes are more than just a meal; they’re a delightful experience. Perfect for lazy Sundays, special brunch dates, or any day you want to treat yourself. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious dishes. Happy cooking!

Cloud-like Lemon Soufflé Pancakes

Author: Mia
Total Time: 25 minutes

Print Recipe

Description

Whip up a batch of these heavenly Cloud-like Lemon Soufflé Pancakes for a treat that’s as light as air! 🥞🍋

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

Instructions

Make the soufflé pancake batter: Separate the egg whites and egg yolks into separate mixing bowls. Make sure to not break the yolk! Add the milk, vanilla, and lemon zest to the yolks and whisk briefly until combined. Sift in the flour and baking powder and whisk until smooth. Set aside.
Beat the egg whites with vinegar or lemon juice on medium speed until frothy. Gradually add the sugar, 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.
Cook the pancakes: Heat a nonstick pan over low heat with a little oil. Wipe excess oil. Portion the batter into 2-3 mounds in the pan, cover with a lid, and cook for 7-8 minutes. Flip, then cook for another 5-6 minutes.
Serve immediately with optional toppings.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 3 servings
Calories: 280 Kcal