Lemon Souffle Pancakes with Raspberry Syrup

I’m not a huge pancake fan, in fact, when I make them for my family I rarely ever eat any myself.

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, for Lemon Souffle Pancakes and 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 fancy-schmancy 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’ll be very surprised.

As you know, I always advise using the very best ingredients that you can get your hands on; well, I’ve got two dozen HAPPY EGGS to give away to two lucky readers (a coupon for one dozen Happy Eggs each). These are the best eggs you’ll be able to find in your supermarket, and short of getting hens yourself!

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 still live inside a building. It’s really only a little bit better than being boxed up, but not nearly as good as Happy Eggs’ girls that are allowed to roam free in the sunshine! You’ll see the difference and feel better about the eggs you buying and feeding your family.


Lemon Souffle Pancakes with Raspberry Syrup

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 (like Happy Eggs)

Raspberry Syrup Ingredients:

  • 1 cup (8 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.


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.

See the lovely color of Happy Eggs’ yolks?

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.

Place 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?!

a Rafflecopter giveaway

I was given 2 dozen Happy Eggs to try, along with 2 coupons for a giveaway. All opinions are my own, as I never promote any company or product I don’t completely believe in or respect. 


27 Responses

  1. wrote on

    These look incredible! :)

    • wrote on

      They actually taste better than they look, Hannah! CC

    • Diane Dillard

      wrote on

      Gosh this sounds good

  2. wrote on

    Made them, they are incredible !!!

    • wrote on

      Aren’t they though?! So glad you like them!! Thanks for letting me know! :) CC

  3. wrote on

    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 :)

    • wrote on

      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!

  4. wrote on

    Would LOVE these good eggs to make these pancakes! You already taught me about Grande Ricotta :)

  5. wrote on

    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,

    • wrote on

      Good for you! You are right, there is a difference in many ways! ;)

  6. wrote on

    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.”

    • wrote on

      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. :(

    • wrote on

      You’ll just have to make them then, Sue! :) CC

  7. wrote on

    These are very similar to pancakes my sister-in-law made for us! I loved them and definitely want to try these! ~ David

    • wrote on

      Ooh! I would love to see your photos of these, David!! Enjoy!

  8. wrote on

    Your pancakes look very yummy, Christina! And I LOVE raspberries :) Cheers from Del’s cooking twist

  9. wrote on

    Love to use my eggs in pancakes or crepes!

  10. wrote on

    Good morning Christina,

    I’m very hungry after seeing your spongy pancakes. Is it lunch time yet?


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