Fluffy Lemon Soufflé Pancakes are a delightful breakfast that will brighten your morning. These pancakes are not just light and fluffy; they also come with a refreshing lemon flavor that adds a zesty twist. Perfect for a weekend brunch or a special occasion, this recipe is sure to please everyone at the table.
Table of Contents
Why Make This Recipe
You should try making Fluffy Lemon Soufflé Pancakes because they are simple, fun to cook, and incredibly delicious. The combination of lemon zest and juice brings a fresh taste that leaves your taste buds wanting more. Plus, they are light and airy, making them a perfect treat for those who enjoy a satisfying but not too heavy breakfast. Whether you are cooking for family or friends, these pancakes will impress anyone and are fun to make!
How to Make Fluffy Lemon Soufflé Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
- Powdered sugar, for serving
- Maple syrup, for serving
Directions:
- In a bowl, combine the flour, baking powder, and salt. Whisk them together until blended.
- In another bowl, beat the egg yolks until they are smooth. Add the milk, granulated sugar, lemon zest, lemon juice, and melted butter. Mix everything well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter. This will make the mixture light and airy.
- Preheat a non-stick skillet over medium heat and lightly grease it if needed.
- Pour small rounds of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until they are golden brown.
- Serve warm, dusted with powdered sugar and drizzled with maple syrup.
How to Serve Fluffy Lemon Soufflé Pancakes
Serve these pancakes warm off the skillet for the best taste. Dust them with powdered sugar and drizzle with maple syrup before serving. You can also add fresh fruit like berries or bananas on the side for an extra touch.
How to Store Fluffy Lemon Soufflé Pancakes
If you have any leftovers, let the pancakes cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. To reheat, warm them in the microwave or on a skillet over low heat.
Tips to Make Fluffy Lemon Soufflé Pancakes
- Make sure to separate the egg yolks and whites properly. Any yolk in the whites can prevent them from whisking up well.
- Be gentle when folding the egg whites into the batter to keep the mixture light and airy.
- Use fresh lemon juice and zest for the best flavor.
Variation
If you want to change things up, you can add blueberries or chocolate chips to the batter for different flavors. You can also replace the lemon juice with orange juice for a different citrus twist.
FAQs
1. Can I use whole eggs instead of separating them?
Yes, you can use whole eggs, but separating the yolks and whites helps make the pancakes fluffier.
2. Can I make the batter ahead of time?
It’s best to make the batter fresh to keep the pancakes fluffy. However, you can prepare the dry and wet ingredients separately and combine them just before cooking.
3. Can I freeze these pancakes?
Yes! You can freeze the pancakes. Place them in a single layer in the freezer until solid, then transfer them to an airtight container. Reheat them in the microwave or toaster when ready to eat.
Fluffy Lemon Soufflé Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs, separated
- ½ cup milk
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
Preparation
- In a bowl, combine the flour, baking powder, and salt. Whisk them together until blended.
- In another bowl, beat the egg yolks until they are smooth. Add the milk, granulated sugar, lemon zest, lemon juice, and melted butter. Mix everything well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter.
- Preheat a non-stick skillet over medium heat and lightly grease it if needed.
Cooking
- Pour small rounds of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until they are golden brown.
Serving
- Serve warm, dusted with powdered sugar and drizzled with maple syrup.
