Lemon Soufflé Pancakes
Lemon Soufflé Pancakes are a delightful breakfast treat that combines light, fluffy textures with zesty lemon flavors. These pancakes melt in your mouth and transform any morning into a special occasion. Perfect for brunch gatherings or cozy weekends, they are sure to impress your family and friends. With simple ingredients and foolproof techniques, you’ll feel like a professional chef in no time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3 large eggs (separated)
- 1 cup whole milk
- 2 tbsp melted butter
- 2 tbsp freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
- In one bowl, whisk egg yolks with milk, melted butter, lemon juice, and zest until smooth.
- In another bowl, combine flour, baking powder, sugar, and salt. Mix well.
- Fold the wet mixture into the dry ingredients until just combined; lumps are okay.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour batter onto the skillet; cook until bubbles form on top before flipping. Aim for golden brown pancakes.
Nutrition
- Serving Size: 1 pancake (about 60g)
- Calories: 140
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, substitute lemon zest with orange zest or add vanilla extract. Customize your pancakes by mixing in blueberries or chocolate chips before cooking. Store leftovers in an airtight container for up to three days or freeze for up to two months.