Lemon Souffle Pancakes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Light fluffy pancakes with a citrus punch. Blueberry syrup thickened with cornstarch, sweetened with real maple syrup and a touch of butter. Egg whites whipped to soft peaks fold gently for airiness. Buttermilk swapped for kefir for tang and tender crumb. Resting the batter lets gluten relax, pancakes cook golden brown. Blueberry syrup simmers bubbling gently—watch that boil or it overflows. Lemon juice adds brightness to syrup and batter alike. Butter sizzling in pan signals ready heat, batter bubbles before flip. Pancakes pile high, syrup drizzled, sticky-sweet tang mingling with lemon zing. A touch of vanilla warms under bright citrus notes. Real cooks know beating egg whites right changes game. Toss fresh blueberries in batter if you like, or just spoon syrup. Makes a stack around 14 pancakes, timer only rough guide, watch the signs. Great for weekend brunch or lazy mornings with friends.
Prep:
20 min
Cook:
12 min
Total:
32 min
Servings:
14 servings
#American
#Breakfast
#Brunch
#Pancakes
#Blueberry syrup
#Kefir
#Lemon zest
Talk pancakes but fluffier, lemon-pepped brightness sliding through batter, that citrus aroma hitting first stir. Blueberry syrup thickened and glossy like jewel glaze, maple sweetness rounding edges with butter richness. Egg whites beaten just right, soft peaks not overkill, whispering air into mix. Kefir in place of buttermilk, some tang and deep crumb texture learned from trial. Still, syrup bubbling loud warns you: pay attention or face mess. Pancakes flip when bubbles show tiny openings, edges drying lazy but telling. Stack ’em and drown in syrup, lips sticky, tongue zinged. Could add blueberries in batter —sometimes I —but syrup alone’s enough punch. Around 14 pancakes, estimates loose, eyes sharper than clock. Weekend breakfast or kitchen solace. Seasoned hands know mixing and resting separate plumpy pancakes from bricks.
Ingredients
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, separated
- 3/4 cup kefir (substitute for buttermilk)
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp butter, melted and divided
- 1 cup fresh or frozen blueberries
- 1/3 cup pure maple syrup
- 1 tbsp unsalted butter
- 1 tsp cornstarch
- 2 tsp water
- Splash lemon juice, for syrup
About the ingredients
Kefir swaps nicely for buttermilk without sacrificing tang; if no kefir, regular milk with 1 tsp vinegar or lemon juice works okay but not quite the same. Maple syrup is preferred sweetener for syrup; honey is acceptable but changes flavor profile and syrup thickness. Butter critical fat for tenderness; margarine or oil can be used but flavor swaps. Cornstarch thickens syrup smoothly; if missing, reduce liquids and simmer longer but risk clumps or graininess. Fresh lemons for juice and zest brighten batter and syrup—don’t skip for flatness. Egg whites beaten just right; over- or under-whipping ruins airy lift. Dry ingredients need even mix to ensure consistent rise; use sieve if lumpy flour appears. Salt balances sweetness but don’t overdo or pancake tastes salty. Blueberries fresh or frozen fine; frozen can release more liquid so adjust syrup simmer time.
Method
- Start blueberry syrup first: medium saucepan, medium heat. Toss blueberries, maple syrup, butter in. Let bubble gently, watch closely; bubbling too hard means overflow. After about 6 minutes, small simmer starts, shiny berry skins popping. In separate small bowl whisk cornstarch with water until smooth slurry; pour into saucepan stirring steadily. This thickens syrup quicker without lumps. Squeeze lemon juice inside, swirl gently. Keep simmering lower heat until syrup clings thickly to back of spoon, maybe 3-4 minutes. Set aside off heat. Syrup thickens more as it cools. No maple? Use honey or agave, syrup thickens differently but still tasty.
- Dry mix: big bowl. Whisk flour, sugar, baking soda, baking powder, salt together. No skips. These need to be evenly combined or pancakes rise weird, bubbles irregular. Baking soda and powder both give rise; got to balance the two. Salt enhances flavor but don’t overdo, it’s subtle.
- Wet mix: separate bowl. Whisk egg yolks with kefir and milk first till smooth. Kefir swaps better than buttermilk if you have it, tangier, lighter crumb. Stir in lemon zest and juice, vanilla extract, and 2 tablespoons melted butter. Butter adds richness, imparts tender crumb, do not skip. Blend well, no lumps. The acidity of lemon brightens batter and balances sweetness early on.
- Egg whites: hands down the game changer. In clean, dry bowl; beat whites with hand or stand mixer 'til soft peaks form, about 3 minutes. Not stiff peaks, not runny either. If overbeat, meringue breaks down and pancakes lose fluff.
- Fold wet into dry quickly but not rough. Combine until just mixed—lumps okay. Then gently fold egg whites in small batches with wide spatula, slow, lifting and folding over. Keeps air bubbles intact. Don’t overmix or batter goes dense.
- Let batter rest 8-10 minutes. Gluten relaxes, viscosity perfect. Later cooking smoother, pancakes lighter. Prepare your griddle and spatula. Find wire rack for pancakes to keep warm and prevent sogginess.
- Heat heavy skillet or electric griddle over medium. Butter swipe melts and sizzles. Drop about 1/4 cup batter per pancake, spread a bit to even out surface but don’t flatten. Bubbles form on surface, edges dry and look set, timing per visual—about 1-2 minutes. Flip carefully, not too soon or it tears. Cook other side until golden brown spots appear, subtle crisping. Each batch needs butter dab between pancakes to keep surface slick and avoid sticking.
- Serve pancakes immediately, stack high, ladle blueberry syrup spooned over in sticky puddles. Sweet, tart, buttery combo with lemon zing lingers. Leftover syrup reheats gently—not boil, just warm and pourable.
- Extras: toss handful fresh blueberries into batter before cooking for surprise bursts inside pancakes. If no cornstarch, reduce syrup liquid and simmer longer but risk grainy syrup. Using regular milk instead of kefir or buttermilk changes tang but still works fine. Overmixing batter makes dense pancakes; patience and gentle folding key. Watch heat closely to avoid burnt bottoms or raw middles. Resting batter can be skipped if rushed but noticeably improves texture.
Cooking tips
Making the syrup first saves waiting, and catching bubbling signals when to slow heat or you’ll have boil-over disaster. Stirring cornstarch slurry in cold prevents lumps, avoid dumping dry powder directly. Folding egg whites gently keeps air bubbles; impatient mixing crushes fluff. Letting batter rest lets flour hydrate evenly and gluten relax; pancakes cook more tender and prevent toughness. Visual queues trump timers—watch bubble formation and edge dryness to flip pancakes. Heat controlled medium, not too hot or outsides burn raw insides. Butter on griddle sizzles loud when ready; skim butter between batches prevents sticking but avoid excess or pancakes fry greasy. Serve soon or rack cool pancakes; stacking hot pancakes traps steam and sogs crust. Use spatula with flat edge and thin profile for clean flips avoiding pancake tears. Check syrup thickness by spoon test—if it coats and drips slowly, done.
Chef's notes
- 💡 Start syrup early, low heat after bubbling starts. Watch close, blueberries pop skins then whisk in cornstarch slurry cold. Thickens quick without lumps. Lemon juice added last brightens, simmer just few mins more. No maple? Honey or agave works but syrup thinner or flavor shifts. Prevent boil-over by lowering heat soon as bubbling loud.
- 💡 Whisk dry ingredients thoroughly. Flour, sugar, soda, powder, salt all need to be mixed evenly. Any clumps or uneven rise shows in texture. Use sieve if flour lumps. Salt subtle, don’t overdo or pancakes get salty. Both soda and powder needed for proper rise, balance matters. Skip careful dry mix and get heavy dense pancakes.
- 💡 Whisk yolks, kefir, milk smoothly. Kefir brings tang and tender crumb versus buttermilk. Stir in zest, juice, vanilla, melted butter for richness and zing. Butter fat critical here. Acid from lemon juice cuts sweetness early on, helps batter brightness. Blend all until smooth no lumps before folding egg whites.
- 💡 Egg whites key. Beat to soft peaks, not stiff. Overbeat breaks meringue, pancakes lose fluff. Underbeat means dense. Takes about 3 mins electric mixer. Clean dry bowl only, no fat or yolk traces. Fold whites gently in batches with wide spatula slow lifts, preserves air pockets.
- 💡 Rest batter 8 to 10 mins after folding. Gluten relaxes, batter thickens slightly, cooks more tender. Heat griddle medium, butter swipe tests hot enough—sizzles loudly then crackles. Ladle 1/4 cup batter; bubbles form edges dry before flipping carefully. Butter dab between pancakes avoids sticking but not too much or greasy. Visual cues over timers.
Common questions
Can I use regular milk instead of kefir?
Yes but tang lost. Add teaspoon vinegar or lemon juice to milk for acidity, let sit 5 mins. Changes batter texture slightly, less tender crumb but okay. Kefir best if possible.
What to do if syrup too thin?
Make slurry cold before adding cornstarch, stir long. If no cornstarch, reduce liquid, simmer longer but risk grainy texture. Avoid dumping dry starch or lumps form. Keep heat low to prevent syrup scorching or separation.
Pancakes not fluffy enough?
Likely overmixing or overbeaten whites. Fold whites carefully, no rough mixing. Under or over-whipping meringue ruins lift. Also check heat—not too hot or batter cooks uneven. Resting batter helps too for lighter fluff.
How to store leftovers?
Stack cool pancakes on wire rack to avoid soggy crusts. Wrap airtight, refrigerate up to 2 days. Reheat in oven or toaster oven to restore crisp edges, microwave makes soggy. Blueberry syrup store separate in fridge, warm gently before use.
