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Lemon Soufflé Pancake

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Betty Crocker Kitchens
Updated Dec 23, 2025
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What is a soufflé pancake? It’s like the batter for a fluffy, light lemon cake accidentally got mixed with pancake batter, for a unique twist on pancakes, your family is sure to love. This one-and-done “pancake” recipe (you only make one pancake to serve everyone) comes to us from our Bisquick Quick to the Table cookbook. Eggs are beaten with an electric mixer and folded into a Bisquick mixture to make the batter light and airy. Baked in a small, ovenproof nonstick skillet, and when inverted, reveals a lovely golden-brown crust with a light-as-air cake-like structure inside. This thick and fluffy pancake is cut into wedges and served like a cake, topped with lemon curd and fresh berries. Who wouldn’t want to eat cake for breakfast?

You can make it a full meal by serving it with scrambled eggs, crispy bacon, or hot, cooked breakfast sausage, and your favorite juice, for an easy way to enjoy a weekend breakfast. Your family might even think it must be a special occasion! The beautiful presentation and unique twist on pancakes will look like you spent hours creating such a masterpiece, it’s sure to impress overnight guests or family for brunch. Only you will know just how easy it is to make.

Lemon Soufflé Pancake

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 9
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Ingredients

Pancake

Toppings

  • 2 tablespoons lemon curd (from 10-oz jar)
  • 1/4 cup fresh raspberries or blueberries

Instructions

  • Step 
    1
    Heat oven to 350°F. Heat ovenproof 8-inch nonstick skillet over medium heat; melt butter in skillet. Swirl to coat bottom and side of pan; remove from heat.
  • Step 
    2
    In medium bowl, beat egg whites with electric mixer on high speed until foamy. Continue beating until stiff peaks form and mixture is glossy, about 1 minute; set aside.
  • Step 
    3
    In medium bowl, stir together Original Bisquick mix and sugar. In small bowl, mix milk, lemon zest, lemon juice and egg yolks until blended; add to Bisquick mix and stir until blended. Gently fold egg whites into batter; pour batter into skillet.
  • Step 
    4
    Bake 17 to 20 minutes or until center springs back when touched in center and pancake pulls away from sides. Let stand 5 minutes. Carefully run spatula around sides of pan.
  • Step 
    5
    Turn skillet over onto heatproof serving plate. Top pancake with lemon curd and berries. Cut into 6 wedges.

Nutrition

200 Calories
5g Total Fat
5g Protein
31g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
330mg
14%
Potassium
65mg
2%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
11g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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