Lemon Souffle Pancakes



Everyone loves breakfast food and lately we have been eating it at least once a week for dinner! The boys LOVE having pancakes for dinner but I have to switch it up sometimes so the Mister doesn’t get tired of the same old thing! These Lemon SoufflĂ© Pancakes did the trick and are light, thin, flavorful, and have the perfect crispy outside! The Mister was very impressed and I know these will be on the menu again soon! The boys couldn’t get enough of them, my four year old had three helpings! They are perfect for a weekend brunch, holiday, or for dinner of course!



The hint of lemon in these pancakes adds an amazing freshness and zest that make them even easier to devour and perfect for summer! I used all the batter to make as many of these Lemon Souffle Pancakes and if there are any leftover, just put them in a zip lock bag and throw them in the freezer for an easy breakfast another day! Serve these Lemon Soufflé Pancakes with your favorite syrup or toppings! I love stacking them with Greek yogurt and topping with the seasonal fruit I have in my fridge!



Lemon Souffle Pancakes

Serves 4-6
Prep time 12 minutes
Meal type Breakfast, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 6 Large eggs (separated)
  • 2 cups small curd cottage cheese
  • 1/4 cup vegetable oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon rind
  • 4 teaspoons baking soda
  • 1 cup flour


Step 1
Seperate egg whites into a bowl and egg yolks in blender or food processor. Combine cottage cheese, egg yolk, oil, syrup, salt, lemon juice, lemon rind, baking powder, and flour in a food processor or blender until smooth. Pour into large bowl.
Step 2
Preheat griddle or heavy large pan. Beat egg whites until stiff but not dry. Fold egg whites into pancake batter. Lightly oil griddle, spoon 1/4 cup of batter into three separate eggs and bake until bubbly. Flip until bottom is cooked as well.
note: make pancakes any size you want. Seperating 1/4 cup allows them to be not too small and not too big.

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