Breakfast
Cloud-Soft Berry Pancakes
Tall, tender pancakes with crisp edges, bright berries, and just enough lemon to wake up the batter.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Serves
- 4
- Level
- Easy
A spoonful of yogurt keeps these pancakes tender while whipped egg whites give them lift. The batter rests only ten minutes, which is exactly enough time to warm the maple syrup and set the table.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Whisk flour
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 02
In a second bowl
In a second bowl, whisk egg yolks, milk, yogurt, and lemon zest until smooth.
- 03
Beat egg whites to soft peaks
Beat egg whites to soft peaks. Stir the wet mixture into the dry ingredients, then gently fold in the whites and half the berries.
- 04
Rest the batter for 10 minutes
Rest the batter for 10 minutes. Heat a buttered skillet over medium-low heat.
- 05
Cook 1/3-cup portions until bubbles appear and the edges set
Cook 1/3-cup portions until bubbles appear and the edges set. Flip once, cook until golden, and serve with berries and warm syrup.
