Description
Lemon Raspberry Soufflé Pancakes are ultra-light, fluffy pancakes made with whipped egg whites and infused with bright lemon flavor and fresh raspberries for a delicate, airy breakfast or dessert treat.
Ingredients
- 2 large eggs, separated
- 2 tbsp granulated sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 tsp cream of tartar
- 1/2 cup fresh raspberries
- Butter or oil, for cooking
- Optional: powdered sugar, for serving
- Optional: maple syrup, for serving
Instructions
- Separate egg whites and egg yolks into two clean bowls.
- In the yolk bowl, whisk together egg yolks, milk, vanilla extract, lemon juice, and lemon zest until smooth.
- Sift in flour, baking powder, and salt, then gently mix until just combined.
- In the egg white bowl, add cream of tartar and beat until foamy.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture in batches, taking care not to deflate the batter.
- Heat a nonstick pan over low heat and lightly grease with butter or oil.
- Scoop tall mounds of batter into the pan and place raspberries on top or inside each pancake.
- Cover the pan with a lid and cook slowly until the bottoms are golden and set enough to flip.
- Carefully flip and cook the other side until fully cooked and fluffy.
- Serve immediately with powdered sugar or maple syrup.
Notes
- Whipping egg whites to stiff peaks is essential for fluffy texture.
- Do not overmix when folding to preserve airiness.
- Cook on low heat to prevent burning while ensuring the center cooks through.
- Fresh raspberries work best to avoid excess moisture in batter.
- Best served immediately after cooking for maximum fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg
