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Cloud-like Lemon Soufflé Pancakes

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Cloud-like Lemon Soufflé Pancakes are ultra-fluffy, delicate pancakes made by folding whipped egg whites into a lemony batter. They’re soft, airy, and perfect for brunch or a special breakfast treat.

Ingredients

  • 3 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1/4 cup milk
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Butter or oil, for greasing the pan
  • Optional toppings: powdered sugar, fresh berries, lemon curd, whipped cream, maple syrup

Instructions

  1. Separate the egg whites and yolks into two bowls.
  2. In the yolk bowl, whisk together egg yolks and sugar until pale and thick. Stir in milk, lemon zest, and lemon juice.
  3. Sift in the flour, baking powder, and salt. Mix until just combined—do not overmix.
  4. In a clean bowl, beat the egg whites until soft peaks form.
  5. Gently fold the whipped egg whites into the yolk batter in 2–3 batches, keeping as much air as possible.
  6. Preheat a nonstick skillet over low heat and lightly grease with butter or oil.
  7. Spoon the batter into small mounds in the skillet. Cover and cook for 4–5 minutes on one side, until puffed and golden.
  8. Carefully flip and cook another 2–3 minutes, uncovered, until fully cooked.
  9. Serve warm with toppings like powdered sugar, berries, or whipped cream.

Notes

  • Cook on low heat to avoid burning and allow pancakes to cook through without collapsing.
  • Do not prepare the batter too far in advance—the egg whites will deflate.
  • Orange zest can be used in place of lemon for a different citrus flavor.
  • To make gluten-free, substitute a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://recipesbyliza.com/cloud-like-lemon-souffle-pancakes/