Cloud-like Lemon Soufflé Pancakes

Imagine waking up on a sunny morning with the tantalizing aroma of fluffy pancakes wafting through your home. These aren’t just any pancakes; they’re Cloud-like Lemon Soufflé Pancakes! Light, airy, and infused with a zesty lemon twist, these pancakes transform breakfast from ordinary to extraordinary.

Did you know that soufflé pancakes originated in Japan and are renowned for their impressive thickness and fluffiness? They’re the perfect union between pancakes and soufflés, making them a must-try for any breakfast lover.

What makes these Cloud-like Lemon Soufflé Pancakes special is their simplicity and quick preparation. You don’t need to be a master chef to make them, and they’re family-friendly too! If you love classic fluffy pancakes, this recipe takes things to the next level. So why not bring a little sunshine to your morning with these dreamy pancakes?

What Are Cloud-like Lemon Soufflé Pancakes? V

The name says it all—Cloud-like Lemon Soufflé Pancakes are pillowy soft with a melt-in-your-mouth texture that’s as light as a cloud. Imagine biting into a pancake that seems to float on your tongue—dreamy, right?

Unlike flat, traditional pancakes, these beauties rise high and fluffy thanks to whipped egg whites folded gently into the batter. It’s often said that “the way to someone’s heart is through their stomach”—and a stack of these pancakes will brighten anyone’s day!

Why You’ll Love Them V

✨ Highlight of the Dish: Bursting with lemon zest and cloud-like fluffiness, these pancakes taste like a café treat in the comfort of your home.
💰 Cost-Saving: Skip the brunch line! You can whip these up at home for a fraction of the cost.
🍓 Topping Heaven: Fresh berries, maple syrup, whipped cream—these pancakes pair well with just about anything.

How to Make Cloud-like Lemon Soufflé Pancakes V

Quick Overview: Ready in just 20 minutes, these pancakes are light, airy, and full of zesty flavor.

Ingredients:

• 2 large eggs (separated)

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• ½ cup milk

• Zest + juice of 1 lemon

• Pinch of salt

• Butter (for cooking)

Instructions:

1. Prep: Separate egg whites and yolks. Mix yolks with milk, flour, baking powder, sugar, lemon zest, and juice.

2. Whip: Beat egg whites with a pinch of salt until stiff peaks form.

3. Fold: Gently fold whites into the yolk mixture—don’t deflate!

4. Cook: Heat butter in a non-stick pan, scoop batter, and cook 3–4 minutes per side until golden.

5. Serve: Stack high and add your favorite toppings.

Perfect Pairings V

Enjoy them with fresh fruit, Greek yogurt, scrambled eggs, or a smoothie for a balanced, indulgent breakfast.

Pro Tips V

1. Use room temperature ingredients.

2. Whip egg whites fully for max fluff.

3. Fold gently to keep air in the batter.

4. Keep the heat at medium so they cook evenly.

Storing & Reheating V

• Fridge: Up to 3 days in an airtight container.

• Freezer: Up to 2 months (layer with parchment paper).

• Reheat: In a toaster or skillet on low heat.

These Cloud-like Lemon Soufflé Pancakes V will turn any breakfast into a special occasion. Soft, airy, and bursting with lemony freshness—they’re pure joy on a plate!

Cloud-like Lemon Soufflé Pancakes

Delight in these airy, fluffy pancakes with a zesty lemon twist, perfect for a bright morning breakfast.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, Japanese

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 large eggs (separated)
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 cup milk Should be at room temperature
• 1 each lemon (zest and juice)
• a pinch salt
• as needed butter (for cooking) For greasing the skillet

Method

 

Preparation

1. In two bowls, separate the egg whites and yolks. Add milk, flour, baking powder, sugar, lemon zest, and juice to the yolks. Mix until smooth.
2. In a separate bowl, whisk the egg whites and a pinch of salt until stiff peaks form.
3. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the egg whites.

Cooking

1. Heat a non-stick skillet over medium heat and melt a little butter.
2. Pour a generous scoop of batter into the skillet and cook for about 3-4 minutes or until bubbles form on the surface.
3. Carefully flip and cook for another 2-3 minutes until golden brown.
4. Repeat with the remaining batter.

Serving

1. Stack pancakes on a plate and add your favorite toppings like fresh berries or maple syrup.

Notes

For optimal results, use room temperature ingredients, do not rush whipping the egg whites, and avoid overmixing.