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Fluffy Lemon Soufflé Pancakes

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Light, airy pancakes with a zesty lemon flavor, topped with whipped cream and fresh berries.

Ingredients

Scale
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1/4 cup all-purpose flour (fluffed, spooned, and leveled)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon white vinegar (or lemon juice)
  • 2 tablespoons granulated sugar
  • Oil (for cooking, use any neutral oil)
  • Optional Toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup
  • For Sweetened Whipped Cream (Optional):
  • 1/2 cup heavy cream (cold)
  • 1 tablespoon granulated sugar (adjust to taste)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Separate the egg whites and yolks into two bowls. Whisk milk, vanilla extract, and lemon zest into the yolks. Sift in flour and baking powder, whisk until smooth.
  2. In the egg whites bowl, add vinegar or lemon juice. Beat until frothy, then gradually add sugar and beat until stiff peaks form.
  3. Gently fold the meringue into the yolk mixture in thirds.
  4. Heat a nonstick pan over low heat and add oil. Spoon the batter into mounds, cover, and cook for 7-8 minutes. Flip, cover, and cook another 5-6 minutes.
  5. Serve immediately with your choice of toppings.

Notes

For best results, ensure egg whites are at room temperature and fold gently to maintain fluffiness. Cook on low heat for even cooking.

Nutrition

Find it online: https://sourdoughvoyage.com/fluffy-lemon-souffle-pancakes-whipped-cream-berries/