Fluffy Japanese Soufflé Pancakes Recipe Easy Creamy Matcha Delight
Light, airy Japanese soufflé pancakes topped with a creamy matcha delight, perfect for a comforting and elegant breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 2 large eggs, separated (room temperature for best volume)
- 2 tablespoons granulated sugar (adds gentle sweetness)
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3 tablespoons whole milk (or any milk of choice; almond milk works well)
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil for greasing the pan
- 1/2 cup heavy cream (cold, for whipping)
- 1 tablespoon matcha powder (ceremonial grade if possible)
- 1–2 tablespoons powdered sugar (adjust to taste)
- A splash of vanilla extract (optional)
Instructions
- Separate the eggs carefully into two different bowls, ensuring no yolk gets into the whites. Let eggs sit at room temperature for about 10 minutes.
- Whisk the yolks with sugar (reserve about 1 tablespoon for the whites) until pale and slightly thickened. Stir in milk and vanilla extract.
- Sift flour and baking powder over the yolk mixture. Gently fold together until smooth, avoiding overmixing.
- Whip egg whites with an electric mixer until frothy, gradually add remaining sugar, and continue beating until stiff peaks form.
- Fold one-third of whipped egg whites into yolk mixture to lighten it, then gently fold in the rest, preserving airiness.
- Preheat a non-stick pan over low heat and lightly grease with butter or oil. Grease ring molds if using.
- Spoon batter into pan or molds, shaping thick rounds about 3 inches wide. Cover with lid and cook 4-5 minutes until bottoms are golden and tops start to set but remain slightly wet.
- Carefully flip pancakes with a thin spatula, cover again, and cook another 3-4 minutes until golden and soft in center.
- While pancakes cook, whisk cold heavy cream, matcha powder, powdered sugar, and vanilla extract until soft peaks form. Adjust sweetness to taste.
- Stack pancakes on a plate, dollop creamy matcha topping generously, and serve immediately. Optionally dust with powdered sugar or drizzle honey.
Notes
Use room temperature eggs for better volume. Whip egg whites to stiff peaks and fold gently to keep batter airy. Cook pancakes on low heat with a lid to trap steam and ensure even cooking. If batter is too thick, add a splash of milk. For vegan version, use aquafaba and plant-based milk with coconut cream topping. Store leftovers in airtight container in fridge up to 2 days and reheat gently in oven or toaster oven.
Nutrition
- Serving Size: 1 serving (about 2 p
- Calories: 275
- Sugar: 8
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 7.5
Keywords: Japanese soufflé pancakes, fluffy pancakes, matcha pancakes, creamy matcha topping, brunch recipe, easy pancakes, light breakfast