Name: Cloud-like Lemon Soufflé Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese-Inspired
Ingredients: 3 large eggs, separated; 1/2 cup milk; 1 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp vanilla extract; 2 tbsp sugar (divided); 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/8 tsp salt; Butter, for greasing the pan; Powdered sugar, for dusting (optional)

Jump to Recipe·Leave a Review

Cloud-like Lemon Soufflé Pancakes are fluffy, airy, and melt-in-my-mouth soft — almost like eating a lemony cloud for breakfast. With their tall rise and citrus brightness, these pancakes are a beautiful way to elevate a simple morning into something truly special.

Why You’ll Love This Recipe

I love these pancakes because they’re a step above the usual — light, delicate, and full of fresh lemon flavor. They’re not just pretty to look at — they’re silky inside and pillow-soft outside, thanks to whipped egg whites folded into the batter. These pancakes are perfect when I want a brunch that feels luxurious but still uses simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs (separated into yolks and whites)
All-purpose flour
Milk
Lemon zest
Lemon juice
Sugar
Baking powder
Vanilla extract
Salt
Butter (for greasing the pan)
Powdered sugar (for dusting, optional)

Directions

I begin by separating the egg yolks from the whites into two mixing bowls.
In the bowl with the yolks, I whisk together milk, lemon juice, lemon zest, vanilla, and a bit of sugar until smooth.
I sift in the flour, baking powder, and salt, then stir until the batter is smooth and combined — careful not to overmix.
In the other bowl, I whip the egg whites until foamy, then slowly add sugar and continue beating until stiff peaks form.
I gently fold the whipped egg whites into the yolk batter in batches, making sure to keep as much air in the mixture as possible.
I heat a non-stick pan over low heat and lightly grease it with butter.
I scoop the batter into tall, round mounds and cook them slowly, covered, for 4–5 minutes per side until golden and puffed.
Once done, I transfer them carefully to a plate and dust them with powdered sugar, or drizzle with maple syrup, honey, or lemon glaze.

Servings and timing

This recipe makes about 6 small soufflé pancakes (serves 2–3 people). It takes about 20 minutes to prepare and another 15–20 minutes to cook in batches.

Variations

Sometimes I add a touch of cream cheese or ricotta to the batter for extra richness. I’ve also folded in blueberries or poppy seeds for a twist on lemon classics. For a sweeter finish, I top them with lemon curd, whipped cream, or a warm berry compote. And if I want a lighter version, I use less sugar and serve with fresh fruit.

Storage/Reheating

These pancakes are best fresh, but I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a low oven (300°F / 150°C) for a few minutes until warm. I avoid microwaving because it flattens their fluffy texture.

FAQs

Why are they called soufflé pancakes?

Because I whip egg whites separately and fold them into the batter, just like a soufflé — it gives these pancakes their signature height and cloud-like texture.

Can I make them without lemon?

Yes, I simply leave out the zest and juice. I sometimes replace them with vanilla or almond extract for a different flavor.

Do I need a ring mold to cook them?

Not necessarily. I usually just scoop them into tall mounds and shape them gently with a spoon. But ring molds help keep the perfect shape if I want uniform stacks.

Can I freeze these pancakes?

I don’t recommend it — they lose their airy structure when thawed. They’re best enjoyed fresh or within a day or two.

What’s the best pan temperature?

Low and slow is key. I keep the heat on low and cover the pan to let them cook through without burning the outside.

Conclusion

Cloud-like Lemon Soufflé Pancakes are one of my favorite ways to turn breakfast into something magical. They’re soft, bright, and absolutely dreamy with every bite. Whether I’m impressing guests or just treating myself, these pancakes always feel like a warm, citrusy hug on a plate.