Lemon Soufflé Pancakes
Fluffy pancakes infused with refreshing lemon zest, perfect for a cozy brunch or festive breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup sugar
- Butter for cooking
- Powdered sugar for serving
Instructions
- Combine the dry ingredients: all-purpose flour, baking powder, and salt.
- Whisk the egg yolks in another bowl, then mix in the milk, vanilla extract, and lemon zest.
- Mix the wet and dry ingredients gently until just combined.
- Whip the egg whites in a separate bowl until stiff peaks form.
- Fold the whipped egg whites into the batter carefully.
- Heat a skillet over medium heat and add butter to coat the pan.
- Pour a scoop of batter into the skillet and cook until bubbles form.
- Flip the pancake and cook until golden brown on the other side.
- Serve warm, dusted with powdered sugar.
Notes
For extra flavor, consider adding blueberries or a touch of ginger zest. Serve with fresh berries, whipped cream, or maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://doughgirlbylea.com/lemon-souffle-pancakes-recipe/