Feather-light, gently jiggly, and perfumed with fresh lemon—Lemon Soufflé Pancakes bring café drama to your kitchen with simple, smart technique. You’ll whip a glossy meringue, fold it into a lemony custard base, and steam-griddle the stacks until they rise like little clouds. Serve with lemon curd and berries for a plate that looks (and tastes) pure sunshine.
Why You’ll Love These
- Cloud texture: Airy Japanese-style lift with tender, custardy centers.
- Bright flavor: Fresh lemon zest + a squeeze of juice keeps them lively, not cloying.
- Weekend-worthy, weeknight-doable: 20-ish minutes of active time.
- Picture-perfect: Tall, golden, and ready for syrup, curd, or powdered sugar.
Ingredients
Lemon Base
- 2 large egg yolks
- 2 tbsp (25 g) granulated sugar
- ¼ cup (60 ml) milk, room temp
- 1 tsp pure vanilla extract
- Zest of 1 lemon (about 2 tsp, finely grated)
- 2 tbsp (16 g) cake flour (or 2 tbsp AP flour minus 1 tsp)
- 1 tsp cornstarch
- ¼ tsp baking powder
- Pinch fine salt
- 1 tbsp (15 ml) fresh lemon juice
Meringue
- 3 large egg whites, room temp
- 3 tbsp (35 g) granulated sugar
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
For the Pan
- Neutral oil or butter, for greasing
- 2–3 tbsp water to create steam
To Serve
- Lemon curd, fresh berries, maple syrup, powdered sugar
Optional: 3–4 greased ring molds (3–3½ in / 7.5–9 cm) for extra height. Not required.
Time & Yield
- Prep: 15 minutes
- Cook: 10–12 minutes per batch
- Total: ~25–30 minutes
- Yield: 6–8 pancakes (2–3 stacks)
Step-by-Step
1) Make the Lemon Base
In a bowl, whisk yolks + sugar until pale. Whisk in milk, vanilla, lemon zest, then sift in flour, cornstarch, baking powder, salt; whisk smooth. Stir in lemon juice last. The batter should be thick and glossy.
2) Whip the Meringue
In a clean bowl, beat whites + cream of tartar to soft peaks. Gradually rain in sugar and whip to glossy medium-stiff peaks (ridges hold with a slight bend).
3) Fold for Lift
Whisk one big spoonful of meringue into the lemon base to loosen. Switch to a spatula; gently fold in the remaining meringue in 2 additions until no big streaks remain. Don’t overmix—some small streaks are fine.
4) Steam-Griddle
Preheat a nonstick skillet over low-medium low. Lightly oil. If using rings, place them in the pan and grease inside.
Scoop tall mounds of batter (about ¼ cup each) into the pan/rings. Add 1–2 tbsp water to the empty area of the pan; cover to trap steam.
- Cook 3–4 minutes, until sides look set and bottoms are golden.
- Gently add 1 tbsp more batter on top of each mound for height (optional).
- Flip carefully (use two spatulas) and cook 2–3 minutes more, adding a splash of water again and covering. Pancakes should spring back when lightly pressed.
5) Serve Immediately
Stack on warm plates. Dust with powdered sugar and finish with lemon curd, berries, and/or syrup.
Pro Tips for Cloud-Level Fluff
- Room-temp whites whip best.
- Medium-stiff, not dry: Over-whipped whites won’t fold smoothly.
- Low heat + steam = rise: Too hot scorches before the centers set.
- Work in batches: Batter puffs best when cooked right after folding.
- Use two spatulas to flip: Keep their crowns intact.
Variations & Twists
- Blueberry-Lemon: Sprinkle a few blueberries over each mound right after scooping.
- Poppy-Lemon: Fold 1 tsp poppy seeds into the base.
- Mascarpone Finish: Top warm pancakes with a spoon of mascarpone + lemon zest.
- Gluten-Free: Use a 1:1 GF flour blend; keep cornstarch as written.
Make-Ahead & Storage
- Best fresh. Meringue-leavened batters deflate over time.
- Short hold: Keep cooked pancakes in a 200°F (95°C) oven up to 20 minutes.
- Leftovers: Refrigerate up to 1 day; reheat gently in a covered skillet with a teaspoon of water to steam.
Serving Ideas
- With warm lemon curd, raspberries, and a drizzle of honey
- With vanilla yogurt and crushed pistachios
- With a quick blueberry compote (berries + splash of lemon + sugar, simmered 3 minutes)
Nutrition (Per 2 pancakes, without toppings)
Approx. 260 kcal, 7 g fat, 37 g carbs, 9 g protein, 170 mg sodium (varies with toppings).
Enjoy your plate of sunshine! 🌤️🍋🥞