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Lemon Soufflé Pancakes with Blueberry Compote


2 Cups – AP Flour
2 Tbsp. – Sugar
1 tsp – Baking Soda
1 tsp – Baking powder
½ tsp – Salt
2 – Eggs (separated)
1 ½ Cups – Buttermilk
2 tsp - Lemon Zest
3 Tbsp. – Lemon Juice
¼ Cup – Melted Butter


Mix all dry ingredients together.

In a separate bowl, whisk together egg yolks, buttermilk, lemon zest, lemon juice and butter.

Make a well in the center of the dry ingredients, then mix wet into dry until smooth. Do not overmix.

Whip egg whites to stiff peaks. Fold into batter.

Lightly oil a griddle or cast iron pan over medium heat. Pour approximately 1/4 cup of batter for each pancake.

Brown on both sides. Serve immediately with warm blueberry compote.

Blueberry Compote

3 Cups – Fresh or frozen Blueberries
1/3 Cup - Sugar
1/3 Cup - H2O

Simmer all together 10 minutes or until desired consistency.

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Folkestone Inn Bed & Breakfast
Scott & Toni Rowe Owners/Innkeepers
101 Folkestone Road
Bryson City, NC 28713-7891

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