Cloud-like Lemon Soufflé Pancakes
These Cloud-like Lemon Soufflé Pancakes are light, fluffy, and bursting with a refreshing lemon flavor. Perfect for a special breakfast or brunch, they are easy to make and can be topped with your favorite sweet additions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ¼ cup all-purpose flour
- ½ teaspoon white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest (optional)
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 2 large eggs
- ¼ teaspoon baking powder
- Oil for cooking
- ½ cup cold heavy cream (optional for whipped cream)
- 1 tablespoon granulated sugar (optional for whipped cream)
- ½ teaspoon vanilla (optional for whipped cream)
Instructions
- Separate the egg whites and egg yolks into separate mixing bowls. To the yolks, add the milk, vanilla, and lemon zest, whisking briefly until combined. Sift in the flour and baking powder, then whisk until smooth. Set aside.
- Add the vinegar to the egg whites and beat on medium speed until frothy. Gradually add the sugar, increase the speed to medium-high, and beat until stiff peaks form.
- Gently fold ⅓ of the meringue into the yolk mixture until evenly combined. Carefully fold in the remaining meringue, being cautious not to overmix.
- Heat a nonstick pan over low heat and lightly coat with oil. Portion the batter into 2-3 mounds in the pan, cover with a lid, and cook for 7-8 minutes. Flip the pancakes and cook for an additional 5-6 minutes until golden and cooked through.
- Serve the pancakes immediately with your choice of optional toppings such as sweetened whipped cream, berries, powdered sugar, or maple syrup.
Nutrition
- Calories: 280
- Sugar: 10g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg