Description

Light and fluffy cloud-like lemon soufflé pancakes made with whipped egg whites and a hint of lemon zest for a delicate citrus flavor. These soufflé pancakes are cooked slowly on the stovetop to achieve a golden exterior and a soft, airy interior, perfect for a special breakfast or brunch.

Ingredients

Pancake Batter

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Oil (for cooking)

Optional Toppings

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

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Instructions

Separate Eggs: Separate the egg whites and yolks into two different bowls carefully to avoid breaking the yolk.
Combine Yolks and Flavorings: Add the milk, vanilla extract, and lemon zest to the egg yolks and whisk lightly until fully combined.
Add Dry Ingredients: Sift in the flour and baking powder into the yolk mixture and whisk until smooth. Set aside.
Beat Egg Whites: In a separate bowl, beat the egg whites and vinegar or lemon juice on medium speed until frothy.
Add Sugar and Beat to Peaks: Gradually add sugar while continuing to beat, then increase speed to medium-high and beat until stiff peaks form.
Fold Mixtures: Gently fold one-third of the meringue into the yolk mixture until evenly blended, then carefully fold in the rest, avoiding overmixing to maintain airiness.
Prepare Pan: Heat a nonstick pan over low heat and lightly oil it; wipe off excess oil with a paper towel.
Cook Pancakes: Spoon batter into 2-3 mounds in the pan, cover with a lid, and cook for 7-8 minutes over low heat.
Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 5-6 minutes until golden brown and cooked through.
Serve: Serve immediately with optional toppings such as sweetened whipped cream, berries, powdered sugar, or maple syrup.

Notes

Use fresh eggs for best volume in the meringue.
Make sure the pan is heated on low to avoid burning the delicate pancakes.
Folding gently is crucial to keep the batter airy and light.
You can substitute lemon zest with orange zest for a different citrus flavor.
Serve warm immediately as soufflé pancakes tend to deflate after cooling.