Pillowy Lemon Soufflé Pancakes

Light and fluffy lemon pancakes that deliver a delightful burst of citrus flavor, perfect for brunch or a sweet breakfast.

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Gather all your ingredients, separating the egg yolks from the egg whites.
In the bowl with egg yolks, mix in milk, vanilla extract, lemon zest, and lemon juice until well combined.
In another bowl, whisk together flour, baking powder, and salt.
Fold the wet ingredients into the dry mix until just a few lumps remain.
Beat the egg whites until stiff peaks form, then gently fold into the batter.
Preheat your non-stick skillet over medium heat, adding a small amount of butter or oil.
Pour batter onto the skillet, about 1/4 cup for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on both sides.
Serve warm with syrup, powdered sugar, or fresh fruit.

For added flavor, consider serving with berry compote or whipped cream.