Description
These Cloud-like Lemon Soufflé Pancakes are ultra-fluffy and light, featuring a delicate lemon flavor that brightens each bite. Perfect for a special breakfast or brunch, this recipe combines whipped egg whites and a gentle steam-frying technique to create tall, soft pancakes with a soufflé texture. Serve with sweetened whipped cream, fresh berries, powdered sugar, or maple syrup for an indulgent 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 egg yolks into two mixing bowls, ensuring no yolk breaks into the whites for optimal meringue volume.
- Mix yolks: Add milk, vanilla extract, and lemon zest to the egg yolks. Whisk briefly until the mixture is smooth and well combined.
- Add dry ingredients: Sift the flour and baking powder into the yolk mixture, then whisk until smooth and free of lumps. Set this mixture aside.
- Beat egg whites: In the separate bowl, beat the egg whites with vinegar or lemon juice on medium speed until frothy, which helps stabilize the meringue.
- Add sugar and beat stiff peaks: Gradually add sugar to the egg whites while continuing to beat, then increase speed to medium-high and beat until stiff, glossy peaks form, meaning the whites hold shape firmly.
- Fold meringue into yolks: Gently fold one-third of the meringue into the yolk batter to lighten it, then carefully fold in the remaining meringue until just combined, avoiding deflating the mixture.
- Prepare pan: Heat a nonstick pan over low heat and lightly oil the surface. Wipe off excess oil with a paper towel to prevent grease pooling and ensure even cooking.
- Cook pancakes first side: Spoon the batter into 2-3 separate tall mounds in the pan. Cover with a lid and cook gently for 7-8 minutes to steam and set the pancakes.
- Flip and cook second side: Carefully flip each pancake and cook uncovered for 5-6 minutes until golden brown and cooked through.
- Serve: Serve immediately while warm with your choice of sweetened whipped cream, assorted berries, powdered sugar, or maple syrup to complement the lemon flavor.
Notes
- Use room temperature eggs for easier separation and better volume in meringue.
- Cooking over low heat with a lid helps steam the pancakes, giving them their soufflé height and fluffy texture.
- Do not overmix batter when folding in meringue to keep the airiness intact.
- Optional lemon zest adds freshness but can be omitted if desired.
- Adjust sweetness of toppings to taste; the base pancakes are mildly sweetened.
