Lemon Japanese-Style Souffle Pancakes

Lemon Japanese-Style Souffle Pancakes

These Japanese style pancakes are often called souffle pancakes. They're puffy and light, and our version is full of lemony flavor and goodness. Just as with a souffle, the eggs are separated, and the beaten whites create the light texture.
Course Breakfast, Dessert
Cuisine Japanese


  • 2 egg yolks
  • 1/2 cup sugar
  • 1 Limoneira® lemon zest only
  • 1/4 cup milk
  • 3/8 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 egg whites
  • 2 tablespoons neutral flavor oil


  • Set aside 3 tablespoons of sugar, and measure the rest of the sugar and lemon zest into a bowl. Using the back of a spoon, blend the two together.
  • Add the egg yolks to the lemon sugar, and beat until thick and golden.
  • Beat in the milk until well blended.
  • In a separate bowl, measure the flour, baking powder and salt, and toss with a fork to combine.
  • Add the flour mixture to the egg yolk mixture and beat until well blended.
  • In another clean bowl, beat the egg whites with the remaining 3 tablespoons of sugar until peaks form. They should be stiff, but not too stiff.
  • Carefully combine the egg whites and the rest of the batter. Take a third at a time, folding the mixture over only until it is just incorporated. Too much beating will deflate the batter.
  • Heat the oil in a large skillet over a low setting.
  • Scoop or spoon the batter into the pan in small circles of about 1/4 up.
  • Cover the pan and cook for 2 to 3 minutes.
  • Remove the lid, and add another 1/4 cup or so of batter on top of the pancakes as they cook.
  • Cover and cook for another 5 minutes.
  • Flip the pancakes very carefully, and cook for another 4 to 5 minutes.


Note: You’ll need 3 1/2-inch metal ring moulds in order to make perfect rounds. Without them, you can still approximate the look by carefully spooning the batter into the pan.
Keyword Lemons
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