Description
Enjoy light and airy cloud-like lemon soufflé pancakes that are fluffy and bursting with fresh citrus flavor. These Japanese-inspired pancakes are perfect for a special breakfast or brunch, featuring a delicate lemon zest and juice infusion, topped with powdered sugar and fresh berries for a vibrant finish.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (divided)
Wet Ingredients
- 4 large eggs, separated
- 1/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For Cooking and Serving
- 2 tablespoons unsalted butter for cooking
- Powdered sugar for dusting
- Fresh berries for serving (optional)
Instructions
- Prepare the yolk mixture: In a large bowl, whisk together the egg yolks, 2 tablespoons of sugar, flour, baking powder, milk, lemon juice, lemon zest, vanilla extract, and salt until the batter is smooth and well combined.
- Beat the egg whites: In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until the peaks are stiff and glossy.
- Fold egg whites into yolks: Gently fold the beaten egg whites into the yolk mixture in three additions, carefully combining without deflating the batter to maintain its airy texture.
- Heat skillet and cook pancakes: Preheat a nonstick skillet over low heat and lightly butter the surface. Scoop about 1/3 cup of batter per pancake onto the skillet. Cover the pan with a lid and cook for 3 to 4 minutes until the bottoms turn golden and the pancakes puff up.
- Flip and finish cooking: Carefully flip the pancakes, cover again, and cook for an additional 2 to 3 minutes until fully set and fluffy throughout.
- Serve: Dust the pancakes with powdered sugar and serve immediately with fresh berries if desired to enjoy their perfect cloud-like texture and bright lemon flavor.
Notes
- For extra height, stack spoonfuls of batter on each other while cooking.
- Keep the heat low to prevent burning as the pancakes cook through.
- Serve immediately for the best texture and fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 85 mg
