Introduction
If you’re looking to impress at breakfast or brunch, these Fluffy Lemon Soufflé Pancakes are just the thing. Inspired by Japanese-style pancakes, they’re ultra-light and cloud-like thanks to whipped egg whites folded into a rich, lemony batter. The fresh lemon zest adds a bright citrusy kick, making each bite feel like sunshine on a plate. Perfect with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
🛒 Ingredients
For the Pancake Batter:
- 3 large eggs (separated)
- 3 tablespoons whole milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (from 1 lemon)
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar (for the meringue)
- A pinch of salt
- Butter or oil for the pan
Optional Toppings:
- Powdered sugar
- Fresh berries (blueberries, raspberries, strawberries)
- Lemon curd
- Whipped cream or Greek yogurt
- Maple syrup or honey
🍳 Instructions & Method
Step 1: Separate the Eggs
- Carefully separate the egg yolks and whites into two bowls. Ensure no yolk gets into the whites — clean whites are essential for whipping properly.
Step 2: Make the Base Batter
- In the bowl with the egg yolks, whisk in:
- Milk
- Lemon juice
- Lemon zest
- Vanilla extract
- Sift in the flour and baking powder, then gently mix until just combined. Don’t overmix — it should be smooth and thick.
Step 3: Make the Meringue
- Using a hand or stand mixer, beat the egg whites and salt on medium speed until foamy.
- Gradually add the sugar, 1 tablespoon at a time.
- Beat on high speed until stiff, glossy peaks form (about 3–4 minutes). The meringue should hold its shape when you lift the beaters.
Step 4: Fold Meringue into Batter
- Add ⅓ of the meringue to the yolk batter to lighten it, folding gently with a spatula.
- Then add the remaining meringue in two parts, folding carefully until no streaks remain. Be gentle — you want to keep as much air in the batter as possible.
Step 5: Cook the Pancakes
- Preheat a non-stick skillet or griddle over low to medium-low heat. Lightly grease with butter or oil.
- Scoop large dollops of batter (about ¼ cup each) onto the pan. For super fluffy pancakes, stack the batter vertically rather than spreading it out.
- Cover the pan with a lid and cook for 4–5 minutes until the bottom is golden and the top starts to set.
- Carefully flip and cook the other side for 3–4 minutes, keeping the lid on to trap steam (which helps fluff them up).
- Remove and repeat with remaining batter.
🍽️ To Serve
Serve warm with a dusting of powdered sugar, a spoonful of lemon curd, a handful of fresh berries, and/or a dollop of whipped cream. Drizzle with maple syrup or honey if desired.
🔁 Tips & Tricks
- Room temperature eggs whip better and give more volume.
- Use a ring mold or stack batter vertically for extra height.
- Don’t skip the lid while cooking — it helps set the pancakes gently with steam.
- For an extra lemony punch, add a spoonful of lemon curd directly into the batter before folding the meringue (optional, but delish).