Pillowy Lemon Soufflé Pancakes: The Best Weekend Breakfast Treat
Pillowy Lemon Soufflé Pancakes are the ultimate breakfast indulgence, combining fluffy texture with a zesty lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients and stir until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the batter.
- Preheat a skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden.
Notes
- For a sweeter pancake, add more sugar to the batter.
- Serve with maple syrup or whipped cream for extra indulgence.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg