Fluffy Lemon Soufflé Pancakes
Fluffy Lemon Soufflé Pancakes are a delightful breakfast featuring light and airy pancakes with a refreshing lemon flavor, perfect for any brunch or special occasion.
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.
Notes
Make sure to separate the egg yolks and whites properly for fluffiness. Use fresh lemon juice and zest for the best flavor. Store leftovers in an airtight container in the refrigerator for up to three days.