Cloud-like Lemon Soufflé Pancakes are soft, airy, and melt-in-your-mouth pancakes that feel more like a dessert than breakfast. I fold whipped egg whites into a rich lemon batter, then gently cook them until golden and fluffy. They’re light as air, slightly tangy, and perfect when I want something delicate but still satisfying.
Why You’ll Love This Recipe
I love these pancakes because they’re so different from traditional ones. The lemon adds brightness, and the soufflé-style batter gives them that dreamy texture—like biting into a lemony cloud. They feel elegant without being fussy, and I can serve them with just powdered sugar or dress them up with fresh berries and whipped cream. Whether I’m making brunch or treating myself to a slow morning, these pancakes always feel special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Egg yolks
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Egg whites
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Granulated sugar
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Milk
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All-purpose flour
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Baking powder
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Lemon zest
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Fresh lemon juice
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Salt
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Butter or oil (for greasing the pan)
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Optional toppings: powdered sugar, berries, lemon curd, maple syrup, whipped cream
Directions
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I separate the eggs and place the whites in one bowl and the yolks in another.
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I beat the egg yolks with sugar until pale and thick, then stir in milk, lemon juice, and zest.
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I sift in flour, baking powder, and salt, and gently mix until just combined.
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In a separate bowl, I beat the egg whites until soft peaks form.
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I carefully fold the whipped egg whites into the yolk mixture in batches, keeping as much air in the batter as possible.
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I heat a nonstick skillet or griddle over low heat and lightly grease it with butter or oil.
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I spoon the batter into small mounds, cover the pan with a lid, and cook slowly for 4–5 minutes on one side.
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I gently flip and cook for another 2–3 minutes, until golden and puffed.
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I serve immediately with powdered sugar and any toppings I love.
Servings and timing
This recipe makes about 4–6 pancakes, depending on size. It takes around 15 minutes to prep and another 10 minutes to cook, so everything is ready in about 25 minutes.
Variations
Sometimes I add a splash of vanilla extract to the batter for a deeper flavor. I’ve also made them with orange zest instead of lemon for a warmer citrus twist. If I want a gluten-free version, I use a 1:1 gluten-free flour blend. For a dessert version, I top them with lemon curd and whipped cream or even sandwich a scoop of vanilla ice cream between two pancakes.
Storage/Reheating
These pancakes are best served fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for about 5–7 minutes or microwave for 20–30 seconds. They may deflate a bit, but the flavor still holds up beautifully.
FAQs
What makes these pancakes “soufflé” style?
It’s the whipped egg whites folded into the batter—they give the pancakes their signature light and airy texture.
Can I make the batter ahead of time?
Not really. Once the egg whites are folded in, the batter should be cooked right away to keep the fluffiness.
Do I need a ring mold?
No, I just spoon the batter into a mound and let it puff naturally. A mold can help shape them, but it’s optional.
Can I freeze these pancakes?
I don’t recommend freezing them, as the delicate texture changes too much. They’re best enjoyed fresh or within a day or two.
What’s the best way to flip them?
I use a wide spatula and flip gently. Cooking on low heat and keeping them covered helps them firm up enough to flip without collapsing.
Conclusion
Cloud-like Lemon Soufflé Pancakes are light, bright, and totally irresistible. The fluffy texture and zesty lemon flavor make them stand out from everyday pancakes. Whether I keep it simple with powdered sugar or pile on berries and cream, these pancakes always feel like a little morning luxury.
