Description
Light and fluffy lemon raspberry soufflé pancakes that combine zesty lemon and fresh raspberries for a delightful breakfast or brunch option, cooked on the stovetop to golden perfection.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh raspberries, plus extra for serving
Additional
- Butter or oil for cooking
Instructions
- Mix dry ingredients: Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Combine wet ingredients: In a separate bowl, mix buttermilk, egg yolks, vanilla extract, and lemon zest until the mixture is smooth and well incorporated.
- Combine wet and dry: Gently fold the wet mixture into the dry ingredients until just combined. It’s fine if the batter is a bit lumpy; do not overmix to keep it light.
- Beat egg whites: In a clean bowl, beat the egg whites with a whisk or mixer until stiff peaks form, meaning the whites stand up firmly when the beaters are lifted.
- Fold in egg whites: Carefully fold the stiff egg whites into the batter, folding gently to maintain the airy texture that will contribute to the soufflé quality of the pancakes.
- Add raspberries: Gently fold in the fresh raspberries into the batter without breaking them up too much.
- Heat skillet and cook: Warm a skillet over medium-low heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook pancakes: Cook each pancake for about 3-4 minutes on one side until bubbles form on the surface, then carefully flip and cook the other side for an additional 2-3 minutes until golden brown and cooked through.
- Serve warm: Remove pancakes from the skillet and serve warm topped with extra fresh raspberries and a drizzle of maple syrup or your favorite topping.
Notes
- Use fresh raspberries for the best texture and flavor; frozen raspberries may make the batter too watery.
- Be careful when folding the egg whites to preserve the batter’s airiness for fluffy pancakes.
- Cooking on medium-low heat helps the pancakes cook through without burning.
- Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if unavailable.
- For a dairy-free version, use a plant-based milk with lemon juice and a butter substitute for cooking.
