Easy and delicious lemony goodness
When you feel like having a luxurious breakfast at home, give these soufflé pancakes a try. They’re deliciously lemony and as fluffy as can be, thanks to the beaten egg whites that are gently folded in. Served with fresh strawberries and a drizzle of maple syrup, the warm cakes make for a very special breakfast indeed!
Lemon soufflé pancakes with strawberries
makes 8 medium pancakes or serves 4
active time: 30 min
- 2 cups unbleached all-purpose flour
- 1/4 cup organic sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 2/3 cups milk
- 4 extra large eggs – separated
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons finely grated lemon zest (use a microplane grater)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter – melted
- extra unsalted butter for the pan
- 1 lb (455 g) strawberries (or any other seasonal berries) – hulled and cut in 1/4″ slices
- grade A maple syrup for drizzling
- lemon balm or mint leaves as garnish
- Step 1: Place the flour, sugar, baking powder and salt in a bowl and stir until well blended. Set aside.
- Step 2:
Place the milk, egg yolks, vanilla, lemon zest and lemon juice in a separate bowl and whisk until well blended. Add the melted butter and whisk again until well blended. Set aside. Place the egg whites in the bowl of an electric mixer and beat at high speed until firm peaks form. Make a well in the center of the flour mixture and gradually whisk in the milk/egg mixture until moistened. (The batter should be slightly lumpy.) Then fold in the egg whites until just incorporated. - Step 3: Heat a 7″ non-stick frying pan over medium-high heat. Add a dollop of butter and reduce heat to medium/medium-high. Using about 1/2 cup of batter for each pancake, pour the batter into the pan. Cook for 2 to 3 minutes until the top is covered with bubbles, the edges look dry and the bottom is golden. Flip the pancake and cook for an additional 1 to 2 minutes until the bottom is golden. Add a little butter to the pan before cooking the next pancake. Place two pancakes on each plate, spoon the strawberries on the side and drizzle with as much maple syrup as you’d like. Garnish with a lemon balm or mint leaf and serve.
Viviane’s tip
- If you have a griddle, by all means use it to make the pancakes! It’ll go much faster, as you’ll be able to cook several pancakes at a time. Alternatively, just use two pans – that’s what I always do.
Can I use other types of flour for this recipe? I have some leftover buckwheat flour from your crepe recipe — would that be too heavy?
Hi Melissa! Using a different flour would affect all the measurements in this recipe, so I would say it is not advised. Also, buckwheat flour is very heavy and you wouldn’t get “soufflé”, fluffy pancakes with it. Best to use buckwheat flour in another recipe…
It was very delicious! Used a cask iron skillet to make the pancakes. Made a strawberry compote with frozen strawberry, squeeze of lemon, balsamic vinegar & vanilla extract. It was served as topping.
The texture looks so fluffy! Delicious!
I am pinning these to make this weekend! Lemon is so refreshing and such a wake me up. I love lemon zest in pancakes. Great pancakes Viviane!
Thank you for letting me know, MJ. Fingers crossed that these pancakes will thrill you!
Amazing looking pancakes with great texture and love the lemon touch, would not expect in pancakes.
The pancakes sounded so good that I made them for dinner. They were absolutely wonderful and I will certainly make them again!
Meryl, I would have never thought of having pancakes for dinner, but now that you mention it, I will have to indulge – Yum! I am so happy you enjoyed making these. Thank you so much for your note!
Viviane – thank you for these! Such a simple idea but what a spectacular result! I’ve done them twice for company and everyone raves. Even without strawberries (not in season yet). I don’t normally crave pancakes, but these are a different story…
Dee G, You made my day! Thank you so much for your note. I am over the moon you enjoyed these pancakes. I can’t wait for you to taste them with sweet, local strawberries!
Oh, I adore all thing lemon paired with sweetness! This is indeed the perfect way to start the day. Especially with the start of the spring strawberry season!
Thank you so much, Deb! I must say, I can hardly wait for our local strawberries to come to market!
WOW! These must taste soooo lovely! Almost like having a dessert for breakfast! YUM
Indeed, Raven! They do taste pretty good… My husband was quite happy during the testing process for this recipe! 🙂
I love soufflé pancakes..they are just like a form cake in skillet. These look berry delicious, Viviane.
Angie, you’re so sweet! Indeed, cake in a pan – Yum! Have a great weekend, my dear.