Lemon Souffle Pancakes Recipe

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Lemon Souffle Pancakes
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  1. In a bowl, beat the egg whites until stiff but not dry.
  2. Reserve.
  3. In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
  4. Fold in the egg whites.
  5. Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
  6. Pour the batter, about 1/4 cup for each pancake, onto the cooking surface.
  7. Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
  8. Serve hot with your favorite toppings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.01 Kcal (1264 kJ)
Calories from fat 148.43 Kcal
% Daily Value*
Total Fat 16.49g 25%
Cholesterol 175.58mg 59%
Sodium 514.57mg 21%
Potassium 496.06mg 11%
Total Carbs 22.84g 8%
Sugars 4.81g 19%
Dietary Fiber 0.69g 3%
Protein 15.5g 31%
Vitamin C 1.3mg 2%
Iron 1.4mg 8%
Calcium 230.6mg 23%
Amount Per 100 g
Calories 195.32 Kcal (818 kJ)
Calories from fat 95.99 Kcal
% Daily Value*
Total Fat 10.67g 25%
Cholesterol 113.55mg 59%
Sodium 332.79mg 21%
Potassium 320.81mg 11%
Total Carbs 14.77g 8%
Sugars 3.11g 19%
Dietary Fiber 0.45g 3%
Protein 10.03g 31%
Vitamin C 0.9mg 2%
Iron 0.9mg 8%
Calcium 149.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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