Lemon Soufflé Pancakes with Raspberry Syrup is truly a breakfast worth of your best china. However, if you must, serve them on paper plates, as long as you make them. So light and tasty, you can even make them for dessert!
These Lemon Soufflé Pancakes with Raspberry Syrup will make a pancake lover out of anyone. I’m not a huge pancake fan, in fact, when I make them for my family I rarely ever eat any myself–except when I make these.
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It’s not that I don’t like pancakes, I just don’t usually eat them (strange, I know). That said, the first time I tried these pancakes was at the Hotel Bel-Air, and I think the only reason I ordered them is because they were the least expensive item on the breakfast menu (I’m totally serious). However, I was not disappointed; I’d never had such delicious, light, fluffy pancakes before in my life and they were served with some sort of fruit sauce. It was heavenly!
Some time later, I was looking through my recipe binder and came across a recipe I had cut out of a magazine years before, Lemon Soufflé Pancakes. They sounded exactly like the pancakes I’d had at the Hotel Bel-Air, so I gave the recipe a try. Well, guess what? They were just as delicious and light as the ones I’d eaten at the high-end restaurant (of course, I made a few tweaks, as usual).
If you try these and they don’t become one of your family’s favorites, I’d be very surprised.
No time for these fancy pancakes? Make these buttermilk pancakes that are quicker, but still fantastic!
Good quality eggs are important in recipes like this one. Did you know that “cage-free” hens doesn’t mean what we think it means? Cage free simply means that the chickens are not in cages, but they can still be living in cramped quarters inside a building. “Pasture raised” is a better label to look for. Learn about the different categories so you can be well-informed about your egg purchasing.
Lemon Soufflé Pancakes with Raspberry Syrup
Recipe slightly adapted from an unknown magazine cut out-sorry I can’t give credit
Makes about 20 medium size pancakes
Pancake Ingredients:
- 1 3/4 cups (9 oz) good quality flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (6oz) unsalted butter, like Kerrygold
- 1 cup (8 oz) buttermilk
- 1/4 cup (1 oz) brown sugar
- 2 tbsp sugar
- 1/2 to 2 tbsp grated organic lemon zest (depending on how much lemon taste you prefer)
- 3 tbsp freshly squeezed lemon juice
- 1 cup (8 oz) ricotta cheese
- 1 1/2 tsp vanilla extract
- 4 large good quality eggs, separated
Raspberry Syrup Ingredients:
- 1 cup (5 oz) fresh or frozen raspberries
- 1 tsp lemon juice
- 1/2 cup (4 oz) sugar (or more or less to taste)
For syrup: place all ingredients in a small pot and simmer for about 8 minutes, remove from heat.
Strain if desired.
To make the pancakes
In a small saucepan, melt butter and add buttermilk, sugars, lemon zest, and juice.
Stir over low heat until mixture is hot (do not boil.)
Remove from heat.
In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
To the mixture in the pot, add the ricotta, vanilla,
and egg yolks and whisk until smooth.
In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture.
Whisk gently until incorporated, but do not over mix.
Gently fold egg whites into bowl, until mostly homogeneous- again, do not over mix.
It should look like this-seeing some egg white here and there is okay.
Heat a large non-stick pan or griddle, and drop batter onto hot pan in whatever size or shape pancakes you would like. Cook approximately 2 1/2 minutes or until bubbles form, then turn over.
Cook another 1 1/2 minutes or until completely cooked.
Place the lemon soufflé pancakes in oven to keep warm, or serve immediately.
Serve with a raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey.
Who needs the Hotel Bel-Air? Make these lemon soufflé pancakes in YOUR kitchen!
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Lemon Souffle Pancakes with Raspberry Syrup
The lightest, fluffiest pancakes with a citrus flavor. Special enough for dessert!
Ingredients
Pancake Ingredients:
- 1 3/4 cups (9 oz) good quality flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (6oz) unsalted butter, like Kerrygold
- 1 cup (8 oz) buttermilk
- 1/4 cup (1 oz) brown sugar
- 2 tbsp sugar
- 1/2 to 2 tbsp grated organic lemon zest (depending on how much lemon taste you prefer)
- 3 tbsp freshly squeezed lemon juice
- 1 cup (8 oz) ricotta cheese
- 1 1/2 tsp vanilla extract
- 4 large good quality eggs, separated (like Happy Eggs)
Raspberry Syrup Ingredients:
- 1 cup (5 oz) fresh or frozen raspberries
- 1 tsp lemon juice
- 1/2 cup (4 oz) sugar (or more or less to taste)
Instructions
For syrup: place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
- In a small saucepan, melt butter and add buttermilk, sugars, lemon zest, and juice.
- Stir over low heat until mixture is hot (do not boil. Remove from heat.
- In a clean, dry bowl, beat the egg whites until stiff peaks form (I love my KitchenAid stand mixer); set aside.
- To the mixture in the pot, add the ricotta, vanilla, and egg yolks and whisk until smooth.
- In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture.
- Whisk gently until incorporated, but do not overmix.
- Gently fold egg whites into bowl, until mostly homogeneous- again, do not overmix.
- It should look like this-seeing some egg white here and there is okay.
- Heat a large non-stick pan or griddle, and drop batter onto hot pan in whatever size or shape pancakes you would like. Cook approximately 2 1/2 minutes or until bubbles form, then turn over.
- Cook another 1 1/2 minutes or until completely cooked. Repeat with remaining batter and serve with raspberry sauce.
More lemony recipes~
Lemon Posset (You’ll never believe how easy this one is!)
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More sweet than tart, these pancakes taste delicious, but their decadence without that refreshing tang meant I ate a shorter stack than usual. I’ll try to cut down on the sugar and see how it turns out, next time, because there will be a next time! Note also that the weight measurements don’t always add up, here; for instance, a 12oz package of frozen raspberries fills 2.5 cups, making for 4.8oz in a single cup.
The raspberry measurement is fixed! Thanks!
No problem!
Hi! These look as though I’d have a hard time stopping with just one serving. LOVE lemon moreso than chocolate. Seems as though butter measurement is off. All other recipes I looked at used 1/4 cup at most. Don’t want to waste ingredients and effort. Thanx
No mistake, Gail! Let me know how you like them! :)
Hi! These are just my cup of tea. Wondered whether there’s a mistake with butter measurement. All other recipes use only 1/4 cup at most. Don’t want anyone to be disappointed and waste ingredients. Thanx
I made these for my son’s birthday breakfast and they were a hit. We love lemon and these pancakes hit the right note..
That’s a special breakfast for a special day, Elizabeth! Glad you liked them! :) Happy belated birthday to your son, too!
I’m considering these but subbing orange for the lemon and cranberry for the raspberry for a fall feeling. What do you think, Christina?
I think that sounds absolutely fabulous, Judy! I love cranberry and orange together and if I wasn’t out of the country right now, I’d be making this myself! Thanks for the great idea. :)
[…] Joe’s, which, as you can very well imagine, made me quite sad. She doesn’t like my Lemon Souffle Pancakes, because she doesn’t like the lemon in them (not to mention, I can’t whip those up […]
[…] And if you have leftover ricotta after making these cookies, you can always whip up these beauties. […]
Not all food giving animals are treated poorly. My laying hens are treated quite well. They free range, have the best of foods and water and are loved by us all. We appreciate and thank God, and our lady hens for our food. It is healthy and their poop also feeds our soil and garden. Thank you ladies!
EXACTLY!!! Thank you for explaining this so succinctly! :) Home raised chicken’s eggs are definitely the BEST!
awesome mouthwatering recipe..shared on my facebook and posted to my Pinterest,,,Twitter..
Thank you, Zouhair!! :)
Eww gross!
This thing has 3 types of cow secretions, and 4 chicken ovulations.
How barbaric!
Ivanka, the fact that you think it’s appropriate to leave this type of comment says more about YOU acting like a barbarian than the ingredients in this recipe, which most people find DELIGHTFUL! So sorry you’re missing out and one of life’s greatest gifts: good food. Have a better day! :)
Of course, being Italian and British Isles myself, I must now make these. Mmmmm, embryos and lactates. I will fry them up in lovely rendered lard. Barbarism is Delicious.
Seriously, while there is a case for all different kinds of dietary preferences, there is never one for being mean-spirited. Perhaps some substitution ideas would have served Ivanka’s case better. For example, I am going to try these with finely ground almond flour as I am trying to reduce my net carb intake these days. I think they will be lovely! Thanks, Christina!
Well written, Kathy! I so agree! Lovely idea and please let me know how they turn out so many others will follow your lead. :) Thank you!
Hi Christina, I don’t agree with Ivanka’s “enthusiasm”, but you probably aren’t aware that most egg laying hens and milk cows live a life of misery. I recently watched a documentary movie with Joaquin Phoenix called Earthings which shows us what things are really like. I’m a 40 year old man, and I cried throughout. But I highly recommend it, as I’m sure no sane person would want to contribute to this horror show, when it’s so easily avoidable.
Here is also a quick snipped of “standard legal practice” of how things are farmed in my country (Australia, which I thought was above this kind of behavior)
(It’s confronting footage, but ask yourself: If it’s good enough for your stomach then, why isn’t it good enough for your eyes? These animals suffer through this through their whole lives, can you last the 4 minutes?)
Granted not all live like this, but the vast majority do – if it’s supermarket bought, it’s a safe bet it’s been factory farmed.
You can replace the eggs and dairy products very easily with a number cruelty free substitute, from flax-meal eggs, to “Vegg”, bananas, soft drinks(yes strangely enough), and well almost any type of protein to make things stick together. And there are about 20 types of non-dairy milks such as oat milk/soy milk/rice milk/hazelnut milk/cashew milk/ almond milk/ coconut milk/ potato milk etc etc. Many of which really add some interesting flavors to a recipe. Of course it takes a little bit of experimentation to match the milk with the recipe, but that’s part of the fun :)
I made these with a few substitutes and they were delicious :)
Things are a lot tastier when you know nobody had to suffer for it :)
Hi Tom, thank you for presenting your case much more diplomatically, however you have 3 major problems within it.
1. You assume, incorrectly, that I am unaware of how many animals are reared inhumanely. If you would follow me on a regular basis, you’d know that am constantly promoting buying top quality food, no matter what it is (organic, humanely raised products). In fact, this post is actually promoting buying eggs from chickens which are allowed to roam free, but you probably missed that as I truly don’t think you made this recipe.
2. Although your way of communicating is much better than Ivanka’s, your goal is still the same: to force me to change my choice of what food to eat. I don’t want to use all your suggested substitutions as I feel that animals and animal products are meant to be eaten by humans. Which brings me to my third point…
3. Your last sentence is what I take the most issue with as you state that “Things are a lot tastier when you know NOBODY had to suffer for it.” Here’s the problem: animals are not humans. “Nobody” implies that you feel animals are human which is completely erroneous. I do agree that animals should be treated with care, should be reared naturally and should be killed humanely, but they are NOT people.
First of all, you need to know that Ivanka’s comment isn’t enthusiastic, it’s downright rude, and if you don’t know how to humanely kill an animal, our conversation is over.
Good morning Christina,
I’m very hungry after seeing your spongy pancakes. Is it lunch time yet?
Zoe
Yes! Perfect for lunchtime, too!
Love to use my eggs in pancakes or crepes!
:)
Your pancakes look very yummy, Christina! And I LOVE raspberries :) Cheers from Del’s cooking twist
Thank you, Del!
These are very similar to pancakes my sister-in-law made for us! I loved them and definitely want to try these! ~ David
Ooh! I would love to see your photos of these, David!! Enjoy!
Just the thought of lemon souffle pancakes is making me crazy!!
You’ll just have to make them then, Sue! :) CC
Wow, they look delish! I think cage-free is even worse than you described. My understanding is that they are still in cages, but the doors to the cages are open, and they have access to go out, which means nothing if they choose to stay in the cage all day. Or if they go out for five minutes, they are still considered “cage-free.”
True Adair, I’m sure there are many variations of “cage-free”, but none of them are good and even “organic” doesn’t mean anything other than what they’ve been fed. :(
Those pancakes look wonderful, light and fluffy and I love the raspberry syrup. I have never seen Happy eggs in NYC, You can tell the eggs came from happy hens by the color of the color of the yolks. I always buy eggs from pastured chickens, there is a difference,
Good for you! You are right, there is a difference in many ways! ;)
Would LOVE these good eggs to make these pancakes! You already taught me about Grande Ricotta :)
Good luck, Kelli! CC
I am not a pancake fan either, but I am willing to become one, so I am going to make them.
Cathy, I think these will bring you to the other side, but if you’re going to buy ricotta, I cannot tell you how incredible the Grande brand is. You can find it at Monte Carlo deli on Magnolia in Burbank. It does only come in 3 lb tubs but it lasts about a week and there’s all sorts of things I’m sure you can do with ricotta (my favorite it eating it plain)! Closest to the ricotta in Italy that I remember!
Oh good heavens this looks too good!
Dear Christina,
I am coming to your house for breakfast! Fabulous recipe. I love pancakes and these are so different but very fluffy and look incredible. I love the syrup and the raspberries, one of my favorite berries. Love the ricotta and the lemon in the ingredients. I have never added that to my pancakes. Will have to try this the next time I get a craving for pancakes. I am going to check out your other breakfast recipes. Hope that you enjoy the Memorial Day weekend with your family.
Dottie :)
These look so delicious. And the color of the raspberry syrup is beautiful!
Made them, they are incredible !!!
Aren’t they though?! So glad you like them!! Thanks for letting me know! :) CC
These look incredible! :)
They actually taste better than they look, Hannah! CC
Gosh this sounds good
Thank you, Diane!