Lemon Souffle Pancakes Recipe

Light as air and bursting with zesty lemon flavor, these souffle pancakes are the perfect weekend treat! Their fluffy texture and tangy taste are irresistible, especially when dusted with powdered sugar. A simple recipe for impressive results – impress your family and friends with this delightful breakfast or brunch creation.

Prep Time 15 mins
Cook Time 50 mins
Calories 316.1 kcal
Protein 37g
Rating 4.3 (7 Reviews)
Lemon Souffle Pancakes 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Souffle Pancakes

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How to Make Lemon Souffle Pancakes

  1. Preheat your oven to 200°F (93°C) to keep the pancakes warm while you cook.
  2. In a large, clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form. Do not overbeat. Set aside.
  3. In a separate bowl, whisk together 4 large egg yolks, 1/2 cup (113g) cottage cheese or ricotta cheese, 2 tablespoons vegetable oil, 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon baking powder, and 1 1/2 cups (180g) all-purpose flour until just combined. Do not overmix.
  4. Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
  5. Heat a lightly oiled griddle or large nonstick skillet over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes will puff up nicely.
  8. Transfer cooked pancakes to a baking sheet in the preheated oven to keep warm while you cook the remaining pancakes.
  9. Serve immediately, dusted generously with powdered sugar and your favorite toppings (fresh berries, whipped cream, a drizzle of maple syrup are all delicious options).

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

19g

Fat

15g

Carbs

8g

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