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Lemon Soufflé Pancakes



  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1 1/2 cups buttermilk
  • 3 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • About 1/4 cup melted butter, divided
  • 1 cup maple syrup
  • 1 cup blueberries, rinsed


  1. In a large bowl, mix flour, sugar, baking soda and salt.
  2. In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon juice and 2 tablespoons butter.
  3. In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks.
  4. Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold gently to blend.
  5. On a buttered griddle or 10- to 12-inch frying pan over medium heat, pour batter in 1/2-cup portions, without portions touching. Cook until golden brown on each side, turning once, 4 to 5 minutes total. Keep warm. Repeat to cook remaining pancakes.
  6. Meanwhile, in a 1- to 2-quart pan over medium heat, combine 2 tablespoons butter, syrup and blueberries. Heat, stirring occasionally, until butter melts, about 3 minutes.
  7. Serve pancakes with blueberry syrup.

Yield: 8 pancakes, or 4 servings

Per serving: 687 calories; 19 g fat (11 g saturated fat; 25 percent calories from fat); 118 g carbohydrates; 150 mg cholesterol; 897 mg sodium; 13 g protein; 2.5 g fiber

Source: Sunset magazine


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