Description

Light and airy, these Lemon Soufflé Pancakes are a delightful twist on traditional pancakes. Infused with bright lemon flavor and topped with a dusting of powdered sugar and fresh berries, they make a perfect breakfast treat.

Ingredients

Main Batter:

3 large eggs (separated)
1/4 cup granulated sugar (divided)
1/2 cup whole milk
1/3 cup all-purpose flour
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt

Additional:

1/4 tsp cream of tartar
1 tbsp unsalted butter (for the skillet)
Powdered sugar and fresh berries for serving (optional)

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Instructions

Main Batter: Separate the eggs; whisk yolks with 2 tbsp sugar, milk, flour, lemon zest, lemon juice, and salt.
Whipped Egg Whites: Beat egg whites and cream of tartar until stiff peaks form. Fold into yolk mixture.
Cooking: Heat skillet, scoop batter, cook pancakes until set and fluffy.
Serving: Dust with powdered sugar, top with berries.

Notes

For extra height, stack two pancakes with whipped cream between.
Avoid overmixing batter for airy texture.
Use a ring mold for perfect shape if desired.