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Cloud-like Lemon Soufflé Pancakes

Light, airy, zesty pancakes that are perfect for busy mornings or a show-stopping brunch, quick steps make them family-approved.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs, separated (room temperature)
  • 2 tablespoons granulated sugar (for the yolks)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour, sifted
  • 1/2 teaspoon baking powder (optional) Helps a tiny bit.
  • 1 zest lemon (finely grated)
  • 2 teaspoons fresh lemon juice
  • 1 pinch salt
  • 1/4 teaspoon cream of tartar (or a drop of lemon juice) For stabilizing the meringue.
  • to taste Butter or neutral oil for cooking
  • to taste Powdered sugar and extra lemon slices for serving Optional toppings include whipped cream, maple syrup, or a light lemon glaze.

Method
 

Preparation
  1. Prep your tools and pan. Use a nonstick skillet with a lid, or two. If using ring molds, have them ready.
  2. Separate the eggs into yolks in one bowl and whites in another. Let them sit for 10-15 minutes if they’re cold.
  3. Whisk the yolks with 2 tablespoons sugar until slightly pale. Add milk, vanilla, lemon zest, and lemon juice. Sift in the flour and baking powder and whisk until smooth.
  4. Add salt and cream of tartar to the egg whites and beat until soft peaks form. Gradually add 1 tablespoon sugar and continue to beat until stiff peaks form.
  5. Gently fold a third of the meringue into the yolk batter, then fold in the rest in two additions.
Cooking
  1. Heat a nonstick skillet over low heat with a little butter or oil. Use lightly greased ring molds or spoon the batter freeform.
  2. Cover with a lid and cook for 4-6 minutes. Peek after 4 minutes, they should spring back. Carefully flip and cook for 2-3 more minutes.
Serving
  1. Remove pancakes to plates, dust with powdered sugar, and serve with lemon slices and desired toppings.

Notes

Don’t rush the meringue. Low heat is essential. Use a lid to invert pancakes if flipping is difficult. Store leftovers in an airtight container for up to 24 hours.