Fluffy Lemon Souffle Pancakes
Tall, tender pancakes made with a lemon batter and folded whipped egg whites, cooked in a skillet.
Equipment
- Nonstick skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs separated
- ½ cup milk
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp unsalted butter melted
- 1 tbsp powdered sugar for dusting
- ¼ cup maple syrup for serving
Instructions
Cooking
- Whisk. Stir the flour, baking powder, and salt together in a bowl.
- Mix. Beat the yolks, then add the milk, sugar, zest, juice, and butter and fold into the flour mix.
- Whip. Beat the whites to stiff peaks and fold them into the batter.
- Cook. Pour small rounds into a greased skillet over medium heat and cook until bubbles form.
- Flip. Turn and brown the second side until the centers are set.
- Serve. Dust with powdered sugar and drizzle with syrup.
Notes
Substitutions: Use bottled lemon juice with fresh zest, or add blueberries to the batter rounds.
Tips: Fold the whites gently and cook right away so the batter keeps its lift.
Storage: Refrigerate cooked pancakes for up to three days and reheat in a toaster or skillet.
Nutrition does not include the optional powdered sugar and maple syrup.